Recipe and production method for mango puree for people with dysphagia.

Abstract

OCR The invention reveals that the recipe for puree or thickener is a traditional Thai food thickening product. It consists of two products: sticky rice puree and mango puree. The sticky rice puree contains... The production process is as follows: Mix glutinous rice flour, egg white protein powder, plant-based coconut milk, sugar, salt, and water. And xanthan gum. Mix all the ingredients together, heat, and then package for processing. Sterilized and pureed mango is produced using the following process: mixing mango pulp and mango juice, sugar, and starch. Combine the cassava starch and xanthan gum, mix all ingredients together, heat, and then pack into containers. This disinfectant product, a traditional Thai formula, is packaged in a retort pouch and has a long shelf life. For ages over 12 months. Portable and easy to use. An easy-to-swallow product; no chewing required. Suitable for the elderly, those with dysphagia (difficulty swallowing), patients with oral and pharyngeal cancer, and patients with underlying medical conditions. nervous system

Claims

OCR 09WP 08 / 01 / 2569 1. Mango puree recipe for people with dysphagia (difficulty swallowing) consists of: Mango (87 to 88.5 percent by weight). Sugar (2 to 3 percent by weight) Modified tapioca starch, 9 to 10 percent by weight. Xanthan gum, 0.5 to 1.0 percent by weight.

2. Mango puree formula for individuals with dysphagia, as per claim 1, where mango has the following chemical properties: Moisture 80 to 83 percent, Protein 0.70 to 0.80 percent, Fat 0.20 to 0.30 percent, Ash 0.20 to... 0.30 Crude fiber 0.90 to 1.00 percent and carbohydrates 15 to 16 percent, with a pH of 3. It has a Brix of up to 4 and a dissolved solids content of 18 to 20 degrees Brix.

3. The manufacturing process for mango puree for individuals with dysphagia, based on the formula in Patent 1, involves the following steps: A. Preparing frozen mangoes: Wash, peel, separate the flesh from the seed, and then... The mango pulp was soaked in a concentrated citric acid solution of 0.5 to 1 percent by weight per volume (% w / v). Calcium chloride concentrate, 0.5 to 1% by weight / volume (% w / v), is packaged in containers or laminated bags. Aluminum foil should be stored by freezing at -20 degrees Celsius. B. Preparing the mango smoothie: Blend the prepared mangoes in a blender until smooth and creamy. Strain the mango pulp from the flesh and juice. Keep the pulp and juice aside. C. Mixing all ingredients, combining the mango pulp and juice, granulated sugar, modified tapioca starch, and... Add xanthan gum and mix all the ingredients together. D. Heating and sterilization: Heat the mixture prepared in step C to a temperature of 55°C. Heat to 60 degrees Celsius for 14 to 16 minutes until all ingredients are homogeneous, then proceed with sterilization. The mixture is placed in containers, such as retort pouches, and sterilized with heat at a temperature of 100 to 105 degrees Celsius. Celsius, pressure 0.10 to 0.50 megapascals for 14 to 16 minutes, or sterilization until... The complete sterilization process results in a mango puree product.

4. Mango puree product for individuals with dysphagia obtained through the manufacturing process as per claim 3, which includes: The viscosity ranges from 5.13 to 6.68 Pascal seconds (Pa•s).