According to the International Dysphagia Diet Standardization Initiative (IDDSI), more than 590 million people worldwide suffer from swallowing disorders or dysphagia. Dysphagia is a disease of swallowing disorders that is mostly seen in the elderly population due to diseases such as Alzheimer's, Parkinson's, Neuromyogenic disorders, etc., and if left untreated can lead to suffocation, pneumonia and eventually death. This disease can be controlled and managed with pharmacological and nutritional interventions. One of the most important treatments for this disease is nutritional intervention by changing the texture of food and increasing the viscosity of liquids using hydrocolloids; Because with increasing viscosity, the sample becomes more cohesive and reaches the lungs safely from the mouth to the stomach without residue and aspiration. In this study, considering the increase in the elderly population and the nature of geriatric diseases, cocoa milk using carrageenan gum in different concentrations of 0.03- 0.25% in order to create safe swallowing at different levels of dysphagia defined by IDDSI standard. Has been prepared, but due to the change in cocoa milk texture due to the use of high concentrations of carrageenan, the samples were eva‎luated only up to 0.1% carrageenan, and on the other hand, considering problems such as diabetes and digestive problems such as constipation in most elderly people. It is common in this product to use the prebiotic lactulose and stevia as a substitute for sugar in order to make the product more useful After product preparation and pasteurization, samples of cocoa milk with different concentrations of carrageenan and containing stevia-maltodextrin (for caloric) or sugar were prepared for rheological, sensory, physicochemical and microbial eva‎luations. After various tests, it was found that the concentration of carrageenan Increased viscosity, elastic and viscosity modulus, stability index as well as decrease flow index and tan δ, which were exactly in line with the results of previous studies and its acceptability to provide safe food for these patients. Due to the shear thining behavior by cutting and following this product from Power lowe model with increasing temperature up to 35 degrees (oral temperature) we have seen a decrease in viscosity and by adding maltodextrin to some extent stabilized the samples at oral temperature, although this decrease in viscosity The high temperature can be ignored due to the presence of food in the mouth for a very short time and does not interfere with swallowing. Further eva‎luation revealed that the replacement of sugar with stevia (along with maltodextrin) made the product more efficient because when stevia was used, due to its antimicrobial properties, the samples became less contaminated than the sugar-containing samples and caused lower acidity in the samples. Sensory eva‎luations also showed that the addition of stevia in the correct concentration not only did not have off-flaver, but was also more palatable than sugar-containing samples. Sensory eva‎luations also showed that increasing the viscosity of the samples increased the tissue scores in this test. In general, according to the results, it can be said that increasing the viscosity of cocoa milk using carrageenan gum to reach level 2 of the IDDSI standard is possible at both cervical and oral temperatures. And replacing stevia with sugar not only did not disrupt the formulation, but also became more effective and efficient.

علي نصيرپور , مهدي فرهودي

اميرحسين گلي , حميد زيلوئي