Recipe protocol for preparing thickened fluids from rice porridge to achieve four different bolus consistencies for dysphagic patients

Abstract

Deploying thickened fluids from commercial thickener is a common recommendation for dysphagic management aiming to control the bolus flow which prevent the risk of aspiration. The flow characteristics of starch-based thickened liquids are known to be greatly affected by rheological parameters of starch. In this study, rice was used as the raw ingredient for preparing rice porridge from which thickened fluids were extracted, as an alternative to commercial thickeners. The physicochemical and functional properties of rice grains were investigated to understand the factors influencing the cooking procedures. Recipes for preparing thickened fluids from rice porridge with desired consistencies established, describing different water-to-rice ratios with regard to the International Dysphagia Diet Standardization Initiative (IDDSI) levels. Results revealed that the viscosity of rice porridge changed with the water-to-rice ratio, amount of raw rice, cooking time and temperature. In the range of 25°C - 52 °C, the thickened fluids have increasing viscosity with a decreasing temperature during the natural cooling process. Recipes were provided for both eating and room temperatures to allow hot and cold servings for individual preference. Selecting a suitable formula of thickener in preparing fluids for dysphagic patients is key to ensure the consistency for their safe consumption.