Preparation of water insoluble crosslinked mucilage from ruredzo (Dicerocaryum zanguebarium)

Ruredzo plants were collected from Bikita area in Masvingo, during the rain season from November 1993 to May 1994. The mucilage from ruredzo (Dicerocaryum Zanguebarium) was extracted from dried leaves and crosslinked with epichlorohydrin. The yield of the crosslinked mucilage (CLM) ranged from 78 percent when crude mucilage in solution was used to 95 percent when purified solid mucilage was used. The bed volume of the CLM, which ranged from 4.5 ml/g to 11.5 nl/g depending on the nature of the starting material, was influenced by pH and ionic strength of the suspending medium and by the presence of ethanol. The concentration of free carboxyl groups in the CLM ranged from 1.17 meq/g when crude solutions of the mucilage were used to 1.47 meq/g when purified solid mucilage was used. Journal of Applied Science in Southern Africa Vol.5, No.1 pp. 47-5

Rheological, tribological and sensory attributes of texture-modified foods for dysphagia patients and the elderly:A review

Texture-modified foods (TMFs) and thickened fluids have been used as a therapeutic strategy in the management of food intake in the elderly and people with dysphagia. Despite recent advances in describing rheological features of TMFs for dysphagia management, there is still paucity of research regarding the sensory attributes, therapeutic thickness levels and swallowing safety of these foods. Additionally, the relationship between mechanical and structural properties of TMFs throughout the oral processing is not yet fully understood. The present review discusses several properties of food boluses that are important during oral processing to allow for safe swallowing. Dynamic changes that occur during oral processing of TMFs will be reviewed. The use of hydrocolloids to improve the cohesiveness of TMFs and how this impacts the sensory properties of TMFs will be also discussed. Additionally, this review will suggest potential new research directions to improve textural and sensory properties of TMFs