Texture-modified Chicken Rendang (TMCR): A New Culinary Innovation for the Elderly

N. Abu Zarim et al. conducted a study highlighting the development of TMCR using various food thickeners to enhance ease of swallowing, texture, and overall eating experience among older people.

The number of older people is rising worldwide, and many face difficulty chewing and swallowing due to age-related issues. This study focuses on making chicken rendang, a popular traditional Malaysian dish, easier to eat for the elderly by adding food thickeners like sago, tapioca, modified corn starch, xanthan gum, and CMC. These thickeners help improve the texture and make swallowing safer. The study also examines how well the elderly accept these modified dishes using simple rating tools like smiley faces and yes/no answers to measure their preferences.

This study tested how the elderly respond to a softer chicken rendang made with thickeners like sago, tapioca, corn starch, xanthan gum, and CMC. The food was prepared in puree form, following safety and hygiene standards. Fifty-eight elderly residents from a care home in Penang participated, with each tasting and rating six samples. They used a smiley-face scale and simple yes/no questions to share their thoughts on taste, texture, and ease of swallowing. Data was collected and analysed to understand which version was most acceptable to them.

The respondents completed the sensory evaluation of TMCR using six different formulations: control (no thickener), sago starch, tapioca starch (T), modified corn starch (MC), xanthan gum (XG), and carboxymethyl cellulose gum (CMC).

1. Sensory Evaluation: Ease of Swallowing, Appearance, and Texture

• All samples received positive acceptability scores (>5.0) for ease of swallowing, overall appearance, and texture.
• No statistically significant differences were found across samples (p > 0.05), indicating that different thickeners did not affect these attributes.
• The elderly’s reduced sensory and cognitive acuity may have contributed to their inability to perceive differences.
• The graininess and familiar rendang flavour likely helped maintain high acceptability across all samples.

2. Purchase Intention and Flavour (Categorical Scale)

• All samples received high purchase intention ratings (>78% ‘Yes’ responses), suggesting strong market potential.
• TMCR with modified corn starch (MC) had the highest purchase intent (86%), likely due to its formulation for dysphagic patients.
• XG received the lowest (still high at ~78%) due to mouth-coating effects from mucoadhesion.
• Flavour liking was high for all samples (>80% ‘Yes’).
  • MC and tapioca starch (T) were most liked.
  • XG scored slightly lower, again likely due to mouthfeel issues.
  • CMC gum, being odourless and neutral-tasting, was well received in flavour delivery.

3. Residue and Aftertaste

• Participants reported the presence of residue and starchy aftertaste in some samples, which were undesirable due to the potential aspiration risk and blandness.
• XG and CMC, due to higher viscosity and structure, entrapped flavour compounds more than starch-based thickeners, affecting flavour perception and aftertaste.

In conclusion, all TMCR samples were well-accepted by elderly panellists, offering safe swallowing due to their texture. Despite a slight starchy taste or mouth coating, over 79% liked the flavour and would purchase it. The results suggest a strong potential for TMCR’s commercialisation, regardless of the thickener used.

Visit the ASM Science Journal website to read the full article.