Development of imitation meat to be used in cooking for patients to practice swallowing level 6

Abstract

Background: Currently, there is no soft, nutrient-dense imitation meat that can be used for cooking by patients undergoing level 6 swallowing. The researcher developed a meal mainly using medical food, whey protein, and pork flavors to provide patients with food that is appropriate for their swallowing condition and can be modified into a variety of menus.  This study aimed to create imitation meat for level 6 swallow training meals and to assess its nutritional value. 

Objective: This study aimed to create imitation meat for level 6 swallow training meals and to assess its nutritional value. 

Material and methods: Food that imitates meat was created. The sensory acceptability of 10 nutritionists was tested, the nutrient ratio per 100 g of cooked food weight was calculated, textural features in terms of viscosity were analyzed, and the dish was adapted into a Massaman curry menu.

Result: The second version of developed formula obtained the highest score, with an acceptability score of 80 percent and a sensory acceptance level of was high. The nutritional value per 100g were 87.16 kcal, 17.1 grams of protein, 2.48 grams of fat, 2.83 grams of carbohydrates, 20.8 milligrams of calcium, and 10.13 milligrams of phosphorus. The adhesiveness value was 0.00±0.00(mJ). The values for cohesiveness, springiness, and chewiness were 0.56±0.03, 0.84±0.02, and 595±109(g) or 29.10±5.4(mJ), respectively and the gumminess value was 708±131(g). Regarding the acceptability of the meat imitation menu, the Massaman curry with meat imitation received a 90, a sensory acceptance level of highest acceptance.

Conclusion: Imitated meat is soft and nutrient-rich. They can be incorporated into a Massaman curry menu for patients with swallowing training at level 6.