Production of tavukgöğsü dessert enriched with coconut oil for individuals with swallowing difficulties

In the current study, "Tavukgöğsü" dessert enriched with coconut oil was manufactured for individuals with swallowing difficulties. In the optimization of the formulations by the Response Surface Method, independent variables were chicken powders (30, 40, 50%), hydrocolloid combination (guar gum- agar agar) (1, 2, 3%), and coconut oil (5, 10, 15), and water holding capacity (WHC), viscosity, flavor and texture parameters were chosen as dependent variables. As a result of the optimization study, the concentrations of chicken meat powder, hydrocolloid mixture and coconut oil were determined as 30%, 2.82% and 5%, respectively. The estimated values obtained for the WHC, viscosity, flavor and texture parameters of "Tavukgöğsü" dessert with optimal values were 93.55%, 9.00 Pa.s, 5.44 and 5.69 while experimental data from confirmatory analyses were 93.33%, 9.05 Pa.s, 6.43 and 6.13 respectively. Moisture, protein, fat and ash contents; pH value, CIE* lightness (L*), redness-greenness (a*) and yellowness-blueness (b*) values of the optimal formulation and traditional "Tavukgöğsü" dessert formulation (control) were determined. Moisture, fat, ash and protein contents and pH values of the optimal "Tavukgöğsü" dessert formulation were 71.26%, 19.67%, 0.87%, 8.88% and 6.47, respectively. Optimal "Tavukgöğsü" samples possessed significantly higher moisture, protein, lipid and ash contents as well as greater L* and a* values, and lower pH value and b* values in comparison to the control samples (p<0.05). Findings obtained from the present study indicated that the use of guar gum and agar-agar in the production of "Tavukgöğsü" dessert enriched with coconut oil could help control the viscosity suitable for consumption by individuals with swallowing difficulties. At the same time, since the newly developed product had high fat and protein contents, it can meet the protein and calorie needs of dysphagic indivisuals.