Comparing the Texture of Indonesia and Taiwan Mung Bean As Affected by Some Cooking Processes for Dysphagia Disease in the Elderly

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COMPARING THE TEXTURE OF INDONESIA AND TAIWAN MUNG BEAN AS AFFECTED BY SOME COOKING PROCESSES FOR DYSPHAGIA DISEASE IN THE ELDERLY

PRACTICAL TRAINING REPORT

This practical training report is submitted for the partial requirement for Bachelor Degree

By: Christopher Hendra Aditama Wiyono 15.I1.0173

DEPARTMENT OF FOOD TECHNOLOGY FACULTY OF AGRICULTURAL TECHNOLOGY SOEGIJAPRANATA CATHOLIC UNIVERSITY SEMARANG

2018

PREFACE

Praise the Lord because of His grace and blessing, the author would have the opportunity to undergo the practical training and finish the report. This report is the complete accountability from the practical training which was done in Fu Jen Catholic University, New Taipei City, Taiwan that take place from January 4th until March 4th 2018. During the training, the author did the research entitled: “Comparing Indonesia and Taiwan Mung Bean’s Texture as Affected by Some Cooking Processes for Dysphagia Disease in The Elderly”. This report was written as a requirement to acquire Bachelor Degree of Food Technology in Soegijapranata Catholic University, Semarang, Indonesia.

The author would not be able to finish this task alone, and only by support and guidance given by people around the author, this report could be finished. Special thaks for: 1. Jesus Christ that always blessed, saved and guided the author in every step of practical training in Taiwan. 2. Dr. R. Probo Y. Nugrahedi, STP, MSc. for giving the author opportunity to join the internship program. 3. Prof. Meng-I Kuo as author’s advisor for giving advices and supporting the author all the time during the practical training. 4. Novita Ika Putri, STP, MSc. as author’s advisor for taking care of the author during the practical training and making the report. 5. Jen Min Hung, Miao-I, Hsieh Kuen Chen, Theresa, Peter, Quan Jen, and Joey who always help the author to do the research and make the report. 6. My family, Dad, Mom, Vina who always cheer and support for the author everyday. 7. Lani who always support, help and courage the author to finishing the report. 8. Evan, Angel, Fanny, Eillen, Ken, Daniel, Kevin, Donna, Dave, Giant and all my friend that cannot be mentioned one by one who always support and accompany the author during the practical training until finishing the report.

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TABLE OF CONTENTS

PREFACE ...... ii TABLE OF CONTENTS ...... iv LIST OF TABLES ...... vi LIST OF FIGURES ...... vii LIST OF GRAPHIC ...... viii 1. INTRODUCTION ...... 1 1.1. Background of Practical Training ...... 1 1.2. Purpose of Practical Training ...... 2 1.3. Time and Place of Practical Training ...... 2 2. INSTITUTION PROFILE ...... 3 2.1. Fu Jen Catholic University ...... 3 2.2. Department of Food Science ...... 3 3. RESEARCH PROJECT ...... 5 3.1. Background of Research ...... 5 3.2. Literature Review ...... 6 3.2.1. Dysphagia ...... 6 3.2.2. Mung Bean ...... 6 3.2.3. Texture Analysis ...... 7 4. RESEARCH METHODOLOGY ...... 8 4.1. Materials ...... 8 4.2. Methods ...... 8 4.2.1. Mung Beans Variety ...... 8 4.2.2. Mung Beans Pre-treatment ...... 8 4.2.3. Mung Beans Cooking Treatment ...... 9 4.2.4. Sample Preparation for Texture Analysis ...... 10 4.2.5.Texture Analysis ...... 10 4.2.6. Statistical Analysis ...... 10 5. RESULT AND DISCUSSION ...... 11 5.1. Variety ...... 11 5.2. Pre-treatment ...... 15 5.3. Bean to Water Ratio ...... 17 5.4. Cooking Methods ...... 20

5.5. Relation to IDDSI ...... 22 6. CONCLUSION AND SUGGESTION ...... 25 6.1. Conclusion ...... 25 6.2. Suggestion ...... 25 7. REFERENCES ...... 26

LIST OF TABLES

Table 1. Physical Appearance of Mung Beans ...... 11 Table 2. Size Appearance of Mung Beans ...... 12 Table 3. Measurement of Indonesia and Taiwan’s Mung Bean ...... 13 Table 4. Description Characteristic of IDDSI ...... 23

LIST OF FIGURES

Figure 1. Logo of Fu Jen Catholic University Taiwan ...... 3 Figure 2. Soaking Pre-treatment ...... 9 Figure 3. Germination Pre-treatment ...... 9 Figure 4. Boiling Cooking Treatment …………………………………………………...9 Figure 5. Sous Vide Cooking Treatment...... 9 Figure 6. Sous vide for keep the Mung Bean’s Temperature ...... 10 Figure 7. Texture Analyzer ...... 10 Figure 8. Appearance of Different Ratio on Boiling Cooking Method ...... 17 Figure 9. Appearance of Different Ratio on Sous Vide Cooking Method ...... 17 Figure 10. Complete IDDSI Framework Graphic ...... 23

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LIST OF GRAPHIC

Graphic 1. Texture Analysis Comparing Variety of Mung Beans ...... 14 Graphic 2. Texture Analyse Comparing Pre-treatment of Mung Beans ...... 15 Graphic 3. Texture Analyse Comparing Ratio of Mung Beans ...... 19 Graphic 4. Texture Analyse Comparing Cooking Methods of Mung Beans ...... 20

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1. INTRODUCTION

1.1. Background of Practical Training In this world, food is the most important things in sustainability of human life. In this globalization era, people not only expect to have a delicious food everyday for supplying energy, but also expect to have a nutritious food to maintain their health. Many food industries with their great technology are concerned about food quality and safety to solve the problem and satisfy consumer’s demand. Nowadays, many developments are being made so that the food will have improvements and better quality. Food technology have many aspect that influence our daily life everyday and have a very important role to the development of every parts on food such as product development, food packaging, food safety, food quality management, food chemistry, food nutrition, food microbiology and also food waste management.

For that reason, Department of Food Technology, Soegijapranata Catholic University (SCU) sets up a training program to let the students improve their skill and knowlodges. In this program, the students are given an opportunity to take part either in a food industry or in a selected university (in-house training / research). Food Science Department, Fu Jen Catholic University (FJU), Taiwan, is one of the selected university for in-house training with sophisticated research in applied microbiology and biotechnology. Through this program, student is given an opportunity to conduct research abroad and to experience cultural diversity as global citizen.

The tittle of the research is “Comparing the Texture of Indonesia and Taiwan Mung Bean as Affected by Some Cooking Processes for Dysphagia Disease in The Elderly”. The advisor of this research was Prof. Meng-I Kuo, as the Assistant Professor of Food Science Department, Fu Jen Catholic University, Taiwan. The mentor of this research was Jen Min Hung, Miao-I and Hsieh Kuen Chen as the student of Master’s Degree program of Food Science Department, Fu Jen Catholic University, Taiwan.

1.2. Purpose of Practical Training a. To gain an experience in doing food science research abroad with the new environment. b. To give an opportunity to adapt with new circumtances and society in another country with their own culture. c. To sharpen and broaden knowledge in scientist world. d. To build an international relationship network.

1.3. Time and Place of Practical Training The practical training was conducted in Food Science Department, Fu Jen Catholic University, Xinzhuang District, New Taipei City, Taiwan. This activity took place between January 4th until March 4th 2018.

2. INSTITUTION PROFILE

2.1. Fu Jen Catholic University Fu Jen Catholic University (FJU) is a private university located in New Taipei City, Taiwan. Fu Jen Catholic University was originally established in Beijing in 1925 by the Benedictines of St. Vincent Archabbey in Latrobe, Pennsylvania, as a single college named Fu Jen Academy that means “assistance and benevolence”. The Ministry of Education then was officially recognized Fu Jen as a university in 1929. In 1961, Fu Jen Catholic University was re-established by Society of Jesus, Society Divine World, and Chinese Regional Bishop’s Conference that makes the Ministry of Education granted permission to restore Fu Jen in Taiwan. Fu Jen has a history more than 90 years and more than 200.000 students have graduated and contributed greatly in all fields of the society. FJU provides 11 colleges with 48 departments, 47 master program, 23 in- service master program, 11 doctoral program, and also 16 departments in School of Continuing Education. There are seven goals of Fu Jen, such as human dignity, meaning of life, academic research, community awareness, dialogue with cultures, religious cooperation, and spirit of service.

Figure 1. Logo of Fu Jen Catholic University Taiwan

2.2. Department of Food Science The Department of Family Studies and Nutrition Sciences was established in 1963 and grouped into the Family Studies section and the Nutrition Sciences section. Nutrition Sciences section was combined with the Food Science section as the Department of Nutrition and Food Science in 1971. The Graduate Institute of Nutrition and Food Science was established and started to offer a Master’s degree program in 1983 and in

1995 the Doctoral program was founded. In 2006, Food Science section became an individual department which offers Bachelor’s degree program and Master’s degree program until now. The Department of Food Science has a mission that is to promote the healthier, tastier and safer foods for improving eating quality, human health and wellness.

3. RESEARCH PROJECT

3.1. Background of Research In recent year, dysphagia disease is trending worldwide especially in the country which has many elderly people like United States, Japan, Taiwan and China (He et al., 2016). The dysphagia itself is a syndrom that slowly appears after the patient suffered from a disease like stroke and especially as people gets older where people started to have difficulties in swallowing a food or drink (Chicero et al., 2013). Thus, it is needed to develop a suitable product especially for the elderly people that have dysphagia disease. Some raw products that is easy to find, easy to cultivate, have a good nutrient and inexpensive is mung bean. The mung bean (Vigna radiata) has been cultivated in India since prehistoric times and is believed to be a native crop of India (Vavilov, 1926). It is cultivated throughout Eastern and Southern Asia, North and South America, Central Africa, China, Taiwan, Indonesia, and Australia, particularly for its protein-rich grains. Mung bean is a warm seasonal annual legume, grown mostly as a rotational crop with cereals like rice and wheat (Murakami et al., 1991). The different mung bean that cultivated in different geographic and climate zones, tropic and subtropic region are expected to generate different product with bring different characteristics of it’s region. Indonesia mung bean that grow in tropic region and Taiwan mung bean that grow in subtropic region will give different characteristics product that produce.

In traditional cooking, mung beans are cooked either as whole seeds or sprouts used in a soup and a vegetable dish or sometimes for dessert. In recent years, there is some studies that shown the sprouts of the mung beans after germination have prominent biological activities and plentiful secondary metabolites since relevant biosynthetic enzymes are activated during the initial stages of germination. That germination is thought to improve the medicinal and nutritional qualities of mung beans (El-Adawy et al., 2003). The most serious drawback in the utilization of legumes are because of the long cooking time (Singh and Rao 1995).

Pre-soaking has been recommended to facilitate the cooking process in several legumes especially to improve cooking quality and the soaking process had been known to

reduce antinutrients (Wah et al. 1997). Soaking in water overnight followed by germination or sprouting of the grain is a very common household practice, especially for the processing of pulses. Germination is the ability of a seed to produce an embryonic root and stem within a specified period of time. During germination, several enzyme systems become active and bring about profound changes in the nutritive value and digestibility of legumes (Subramanian et al. 1976). During germination, starch is broken down to maltose and dextrin and the proteins are broken down to amino acids, poly peptides and peptides (Kaur et al, 2015). Thermal treatment of legumes (as cooking) can makes the consumption of these foods possible. The process considerably decreased the naturally existing antinutritional factors, increasing the availability of other nutrients, such as proteins and starch (Domene and Oliveira 1993). Therefore, the objective of the present work is to compare and study the effect of different processing methods with boiling cooking and sous vide cooking proccess with different pretreatment on different variety of mung beans and see the textural properties of mung beans from different variety.

3.2. Literature Review 3.2.1. Dysphagia Dysphagia is a dificulty when swallowing a solid, liquid, or semi-solid food (Kim, 1996). The case of dysphagia itself is highly prevalent to the people who suffer from disease such as Parkinson’s disease, stroke and happens most frequently in the elderly (Kwiatek et al, 2011). Texture of the food became the concern to this dysphagia disease because to distruct the food, we need strength that relate to hardness, viscosity, cohesiveness, etc. Cichero et al (2017) at his report said that dysphagia is estimated to affect 8% of the world’s population (over 590 million people). Because of that, texture modified on foods and thickened drinks should be used to help the people that had dysphagia.

3.2.2. Mung Bean Legumes are one of the important sources of protein for human diet. Grain legumes are an inexpensive and important source of dietary fiber, starch and protein for a large part of the world’s population mainly in developing and developed countries (Perla et al.,

2003). There are more than 12,000 species of legumes, but only 20 are eaten by mankind like beans, peas, soybeans, peanuts and lentils used as foods. Structure of the beans and peas itself consist of a seed coat (hull) that works as a protective barrier during handling and storage, hypocotyl-radicle axis, plummule and two cotyledons (Karmas and Harris, 1988). Mung bean (Vigna radiata) is widely consumed as a nutritional food in the forms of cooked whole beans, flour, or sprouts (Adsule et al., 1986).

The seed color of mung beans are usually a green, yellow, dark olive, brown and black, but more often is the green and yellow color (Rubatzky and Yamaguchi, 1997). Among the grain legumes, Doughty and Walker (1982) report that mung bean is known for its easy digestibility, low flatulence potential and have high protein content. Mung beans itself have been reported to contain 23,8–27 % protein, 1.2 % fat, 3.3% ash, 62.6% carbohydrates, and 16.3% fiber (El-Adawy, 2000). The dried mung beans can be eaten whole or split, cooked or fermented, milled and ground into flour. Mung beans have much greater carbohydrate content than soybeans, and starch is the predominant carbohydrate in the legume. Mung beans in Korea had been use for the production of starchy noodles called muk, and in Indonesia and Taiwan, it is mainly consumed as mung bean porridge and whole seed after frying and boiling (Zheng, 1999).

3.2.3. Texture Analysis Texture analysis is primarily concerned with measurement of the mechanical properties of a product, often a food product, as they relate to its sensory properties detected by humans. This texture analysis is usually performed by texture analyzer to quantify intuitive qualities described by terms such as smooth or rough, bumpy or silky as a function of the spatial variation in pixel intensities (Tuceryan and Jain, 1994).

4. RESEARCH METHODOLOGY

4.1. Materials Materials and tools used were mung bean seeds (Vigna radiata L.), mineral water, bowl, pot, analytic scale, wood hammer, refrigerator, rice cooker, sous vide, incubator, sample container, vacuum bags, packaging machine, texture analyzer, and microscope.

4.2. Methods

Mung bean

Indonesia's Taiwan's Mung Mung bean bean

Soaking Germination Soaking Germination

Traditional Sous Traditional Sous Traditional Sous Traditional Sous Cooking Vide Cooking Vide Cooking Vide Cooking Vide

1:1 1:2 1:1 1:2 1:1 1:2 1:1 1:2 1:1 1:2 1:1 1:2 1:1 1:2 1:1 1:2

4.2.1. Mung Beans Variety There are two variety of mung beans sample used in this experiment. There are the Indonesia’s mung bean and Taiwan’s mung bean bought from the Carrefoure store in the New Taipei City, Taiwan.

4.2.2. Mung Beans Pre-treatment There are two pre-treatment for the mung beans sample used in this experiment; soaking and germination. For the soaking pre-treatment, a 800 gram amount of mung beans for each variety was weighed and washed using water for 3 times. Washed mungbeans were put into bowl and then weighed. After that the mineral water was added until the mung beans are soaked. The mung beans were soaked in mineral water for 24 h at 4°C. For the germination pre-treatment, a 800 gram amount of mung beans for each variety was weighed and washed using water for 3 times. Then, the washed mung beans were put in

the bowl and weighed. After that, add mineral water and germinate the mung beans in incubator at 32°C in the dark for 24 h.

Figure 2. Soaking Pre-treatment Figure 3. Germination Pre-treatment

4.2.3. Mung Beans Cooking Treatment There are two cooking treatment for the mung beans sample used in this experiment; boiling and sous vide. For the cooking treatment with the boiling treatment, mung beans after pre-soaking and germination were directly cooked in boiling water at 100oC in a pot of rice cooker using a seed-to-water ratio of 1:2. Samples were cooked by rice cooker for 40 minutes and stew for 20 minutes. For the sous vide (SV) cooking treatment, the processing was carried out on each mung beans and evacuated in vacuum bags with a packaging machine. After that add water in the bag using a seed-to-water ratio of 1:2 and cooked for 5 h in a pot at 80°C for each different of mung bean’s variety.

Figure 4. Boiling Cooking Treatment Figure 5. Sous Vide Cooking Treatment

4.2.4. Sample Preparation for Texture Analysis The cooked mung beans that has been stored in refrigerator for 4°C after boiling and sous vide cooking process were heated at room temperature for 35°C by using sous vide in the pot to keep the temperature.

Figure 6. Sous vide for keep the Mung Bean’s Temperature

4.2.5. Texture Analysis The instrument that was used is Texture Analyser TA. XT. Plus with the probe type A/BE to analyzed the texture of sample. First, 55 g cooked mung beans were weighed and put in the 3,5 cm tall sample container. The samples were analyzed and repeated 5- 10 times. The parameters that we got from texture profile analyzer are firmness, consistency, cohesiveness and index of viscosity.

Figure 7. Texture Analyzer

4.2.6. Statistical Analysis Data were analyzed using JMP program with multiple comparison and least significant difference from SAS, and used ANOVA Tukey HSD and analyzed the means significant differences were determined at the p < 0,05 level.

5. RESULT AND DISCUSSION

Mung beans, as a raw source of high quality carbohydrate and protein is one of the most important legumes that are consumed widely in Asian and India countries. Thus the most recent innovations are focusing on producing “mung bean porridge” that are easy to be eaten and may help to enhance the swallowing texture for the people that have dysphagia. Modifying the processing methods of mungbeans could be an effective way to support functional mung bean product development e.g. sprouting mung beans which has been recognized as an inexpensive and simple method to enhance nutritional value (Liu et al., 2011).

5.1. Variety

Table 1. Physical Appearance of Mung Beans Appearance Indonesia’s Mung Bean Taiwan’s Mung Bean

Raw Mung Beans

After Soaking

After Germination

From table 1, the characteristics of Indonesia and Taiwan mung bean looks very similar to each other. The physical appearance color of Indonesia and Taiwan mung bean from raw mung beans until treated by soaking and germination pre-treatment is green. The appearance color of Indonesia and Taiwan mung bean have no difference in color before or after treated. From the result that obtained, color of the mung bean seed was similar in the report of Rubatzky and Yamaguchi (1997) where the seed color of the mung beans are more often have green and yellow color. The different color of mung bean can be affected by different variety type. Mung bean have two major types, called “golden” and “green” because of the color of the seed. The sample from Indonesia and Taiwan mung bean that used is from green gram variety which has the bright green color and commonly grow in Asia region. It is different with golden gram, the golden gram variety has yellow seed color (Seiden and Pfander, 1957).

Table 2. Size Appearance of Mung Beans Appearance Indonesia’s Mung Bean Taiwan’s Mung Bean

Raw Material Size

After Soaking

After Germination

Table 3. Measurement of Indonesia and Taiwan’s Mung Bean Variety Treatment Length Width Indonesia Raw Material 5.50 ± 0.23c 4.17 ± 0.19b After Soaking 7.34 ± 0.25b 5.25 ± 0.23a After Germination 8.41 ± 0.26a 5.27 ± 0.14a

Taiwan Raw Material 5.26 ± 0.15c 4.50 ± 0.33b After Soaking 7.50 ± 0.21b 5.27 ± 0.22a After Germination 8.46 ± 0.28a 5.39 ± 0.23a *length and width in cm unit

From table 3., the measurement before and after being treated for the mung beans showed a big difference in the size. The Indonesia and Taiwan mung bean variety giving a significant difference at any treatment on the length size. From the width size, both Indonesia and Taiwan mung bean variety give a significant difference before and after being treated by soaking and germination. However, the width size among soaking and germination treatment did not give a significant difference. The different size of the mung bean’s figure can be seen in table 2. The growth of the mung bean itself was affected by some factors like temperature, light, and the availability of water. Soaking and germination treatment is used water on the method. The water that used at soaking and germination treatment was absorb by mung bean so it will makes the size of mung bean growth. The temperature that used in soaking is 4oC and the germination is 32oC.

The lower the temperature, the slower the growth of the mung bean and vice versa. The darker of the mung bean’s storage will make the mung bean to growth faster. The photosynthesis reaction in the mung bean need light to produce nutrition for germination and growth. When the photosynthesis reaction didn’t occur, it will turn into etilation process because of the absence of light. Etilation will use mung bean’s nutrition to make the growth of the stem sprouts grow faster to search the light source (Islam et al., 1993).

Graphic 1. Texture Analysis Comparing Variety of Mung Beans

From graphic 1., there was four parameters were obtain from texture profile analyzer. For people with dysphagia, firmness and cohesiveness plays an important role in strength needed to bite and makes the food into pieces for the swallowing process. Based on the data results, it is shown that different cooking proccess from different variety of mung beans for the ratio 1:2 (w/w) have a significant different of the parameters compared to the cooking proccess with the ratio 1:1 (w/w). From the graphic 1., we can see that the firmness which shows the hardness parameter from different variety has shown different result with different ratio of water. With the use of different cooking methods especially from sous vide method, the Indonesia’s mung beans were a little harder than Taiwan’s mung bean. But with the traditional cooking with boiling, the

Taiwan’s mung beans have harder texture. The Indonesia’s mung bean itself was one of the important food crop legumes after groundnut and soybean in Indonesia. The statistic Indonesia (2016) said that the planting centre of this Indonesia’s mungbean is located in West Java, Central Java, East Java, South Sulawesi, East and West Nusa Tenggara where if we can see from the geography, the location of Indonesia and Taiwan’s itself was very diferrent. This will affect the resulting product that also has different characteristics especially on the mung bean’s texture. Humidity in Indonesia is usually between 70-90% because it is located in tropical regions, but for Taiwan it is located in both subtropical and tropical regions with relatively high temperature and relative humidity year-round (Lei et al., 2002).

5.2. Pre-treatment

Graphic 2. Texture Analyse Comparing Pre-treatment of Mung Beans

Graphic 2 compares the pre-treatment of the mungbeans. It can be seen that the firmness of germinated or soaked mung bean is not significantly different. Germinated and boiled Taiwan mung bean have harder texture than germinated and boiled Indonesia mung bean. Soaked and boiled Taiwan mung bean have harder texture than soaked and boiled Indonesian mung bean. Germination and soaking pre-treatment with boiling cooking

method show that Indonesia mung bean became softer than Taiwan mung bean. Using germination and soaking pre-treatment with sous vide cooking method in Indonesia and Taiwan mung bean didn’t give a significant difference on firmness parameter. The soaking and germination pre-treatment that used is to facilitate the cooking process in mung bean especially to improve cooking quality (Wah et al. 1997). The temperature of soaking and germination pre-treatment can affected the firmness. The lower the temperature of pre-treatment will make the mung bean become harder and vice versa (Dewi, 2014). That’s why the soaking pre-treatment show more high firmness than the germination pre-treatment. The water that used in pre-treatment make the mung bean absorb the water. More water absorb by mung bean will softer the mung bean’s texture. The starch content that contained in the mung bean will make the uptake of water is difference. As high the starch content in material, the higher the absorption of water occur. The higher water content in food will make the firmness that related to hardness of texture become lower (Octaviani et al, 2016).

The cohesiveness parameter for germinated and boiled Indonesia mung bean didn’t show a significant different on germinated and boiled Taiwan mung bean. The cohesiveness for germinated and sous vide Indonesia mung bean show a significant difference with germinated and sous vide Taiwan mung bean. Using soaking pre- treatment with boiling or sous vide cooking method show a significant difference in cohesiveness parameter. Soaking and boiled Taiwan mung bean will make the product become more cohesive than soaking and boiled Indonesia mung bean. Soaking and sous vide Taiwan mung bean will make the product become more cohesive than soaking and sous vide Indonesia mung bean. Taiwan mung bean become more cohesive with used of soaking pre-treatment than germination pre-treatment. Using germination pre-treatment to Indonesia mung bean will make the cohesiveness of product increase than soaking pre-treatment. During germination, starch is broken down to maltose and dextrin. The proteins are broken down to amino acids, poly peptides and peptides (Kaur et al, 2015). Starch inside mung bean would absorb water that used for pre-treatment so it will make the cohesiveness become higher. Cohesiveness itself is the force required to move food which has bonded to the mouth or hands during chewing (Chicero et al., 2017).

5.3. Bean to Water Ratio

Figure 8. Appearance of Different Ratio on Boiling Cooking Method Bean: Soaking Germination Water Indonesia Taiwan Indonesia Taiwan Ratio

1:1

1:2

*note: ratio 1:1 have IDDSI framework graphic level number 5 “Minced and moist” ratio 1:2 have IDDSI framework graphic level number 6 “Soft and bite sized”

Figure 9. Appearance of Different Ratio on Sous Vide Cooking Method Bean Soaking Germination : Water Indonesia Taiwan Indonesia Taiwan Ratio

1:1

1:2

*note: ratio 1:1 have IDDSI framework graphic level number 5 “Minced and moist” ratio 1:2 have IDDSI framework graphic level number 6 “Soft and bite sized”

From figure 8, the soaked and the germinated Indonesia and Taiwan’s mung beans with the boiling cooking method especially on the ratio 1:2 looks paler than the mung beans with the ratio 1:1. With the boiling cooking method, the Indonesia’s mung bean on ratio 1:1 have more dark green color compared than the Taiwan’s mung bean. It was the same with the ratio of 1:2. From the physical appearance, it is looks very clearly that on ratio 1:2 in every pre-treatment the mung beans looked bigger than the ratio 1:1. From figure 9, the Indonesia and Taiwan’s mung bean with different pretreatment on ratio 1:2 has more water content where the water appeared as bubble. The physical appearance of mung bean with ratio 1:2 showed a bigger size mung bean with ratio 1:1 because of the different water content. The Indonesia’s mung bean looked darker than the Taiwan’s mung bean. The effect of water content that added make the mung beans on ratio 1:2 will absorb more water than ratio 1:1 so it will make appearance of the size bigger (Octaviani et al, 2016).

Graphic 3. Texture Analyse Comparing Ratio of Mung Beans

From graphic 3, there were four parameters obtained from texture profile analyzer. Comparing the ratio of the mung beans from germination and soaking pre-treatment, the ratio with 1:1 (w/w) have harder texture than the 1:2 (w/w) ratio. The cohesiveness on ratio 1:1 (w/w) with different cooking methods show significant different between Indonesia mung bean and Taiwan mung bean. The Taiwan mung bean on ratio 1:1 (w/w) have product that more cohesive than Indonesia mung bean. Germination ratio 1:2 (w/w) in Indonesia mung bean show significant different with Taiwan mung bean. The germination Indonesia mung bean with ratio 1:2 (w/w) show product that more cohesive than germination Taiwan mung bean with ratio 1:2 (w/w). The cohesiveness for soaking ratio 1:2 (w/w) didn’t show a significant difference between Indonesia and Taiwan mung bean.

Penfield et al. (2004) said in their report that in cereals, starch and proteins are catabolized upon the initiation of germination by hydrolytic enzymes secreted from the aleurone layer. The hydrolyzed starch and proteins act as an energy source, providing carbon and nitrogen for seed germination, and subsequent seedling establishment. Because of the secreted starch on germination stage, the cohesiveness become very high. So from graph 3, the ratio 1:2 (w/w) will make the product become cohesively than the ratio 1:1 (w/w) that have low firmness and cohesiveness. For people with dysphagia, food with low firmness/hardness and cohesiveness is better because food with harder texture will be difficult to swallow (Chicero et al., 2017).

Cohesiveness that refers to the maximum negative peak force, cohesion or viscosity characteristics of the sample is an effect which appears due to inter-molecular forces between the molecules of same material and phase. Molecules tend to be close and pull each other nearer. Cohesive forces are one of the two important factors of viscosity while the other being momentum exchange. Viscosity is defined as resistance to flow generally (Damodaran, 2017).

5.4. Cooking Methods

Graphic 4. Texture Analyse Comparing Cooking Methods of Mung Beans

Graphic 4., shows the comparison of cooking methods. The firmness for boiling and sous vide cooking method in Indonesia mung bean with soaking and germination pre- treatment show a significant difference. The Indonesia mung bean with boiling cooking method showed low firmness parameter than sous vide cooking method. The higher firmness parameter means the harder the texture and the low firmness parameter means the softer the texture. The firmness parameter for germinated boiling cooking method in Taiwan mung bean showed significant difference with germinated sous vide Taiwan mung bean. Where using the boiling cooking method made the Taiwan mung bean become softer than using sous vide cooking method. The firmness parameter for soaking boiling cooking method in Taiwan mung bean didn’t show a significant difference with soaking sous vide Taiwan mung bean. Indonesia mung bean with germination or soaking pretreatment using boiling cooking method showed low firmness parameter than Taiwan mung bean.

Using boiling cooking process make the mung bean’s porridge became softer compared to the sous vide cooking process. Boiling cooking process is used steam to heat the product. Steam that occurs from the water that evaporate from high temperature can

attach to the product so it will be absorbed by mung bean. The water that absorb by mung bean can softer the mung bean’s texture (Octaviani et al., 2016). Sous vide method refers to the process of vacuum-sealing food in a bag, then cook at precise temperature in a water bath. The temperature of the boiling cooking itself was ±100oC and the sous vide is at 80oC. Because of the boiling cooking method have higher temperature than sous vide, the high temperature can cause the texture of food become softer (Dewi, 2014). Firmness that refers to the hardness according to Gunasekaran & Ak (2002) was defined as force to attain a given deformation. It describes the needed strength required for our teeth to break foods into pieces. Consistency that obtained from texture profile analyzer means the resistance against permanent deformation. It is related to attributes such as stand up, spreadability, or ease of cutting. Consistency also affects mouthfeel (Damodaran, 2017). From the graphic 4., we can see that with boiling cooking method, Indonesia’s mung bean is softer than the Taiwan’s mung bean. From this different method, we can know what variety and the treatment should be applied for the people with dysphagia especially the elderly with fewer teeth to be able to ingest food properly. According to the report in Chicero et al (2013), people with dysphagia has shown significantly reduced bite force compared with the normal people.

The cohesiveness for germinated and soaked Indonesia mung bean using boiling cooking method show significant difference with sous vide cooking method. The cohesiveness of Indonesia mung bean using boiling cooking method show lower cohesiveness parameter than sous vide cooking method. The cohesiveness parameter for germinated Taiwan mung bean using boiling cooking method didn’t show significant different with sous vide cooking method. The cohesiveness in soaked Taiwan mung bean show a significant different between boiling cooking method and sous vide cooking method. Soaking made the sous vide Taiwan’s mung bean become more cohesive compared to the boiling proccess. Syafutri et al. (2016) at their report write that exposure to high temperature can caused the texture of food to become softer. That is why the boiling temperature that have more high temperature about 100oC make the mung beans become softer compared with the sous vide method where the temperature was just 80oC. Mung bean that were used were rich on protein and starch content. When the temperature rise, the gelatinization will occur. Gelatinization is the process of

breaking down the intermolecular bonds of starch molecules where starch and water are subjected to heat causing the starch granules to swell and forming gel (Octaviani et al., 2016). When the gelatinization occur because of high temperature and water that exist in the cooking process, it will make the cohesiveness of product become high.

Cohesiveness according to Liu et al (2013) was interpreted as how tight the internal bonds to resist the deformation so there is like an internal bond’s strength to making up the body of the product. Because of that, when the values of range was lower, it can be conclude that it was easy to cut into pieces or break. Indeks of viscosity that obtained from the texture profile analyzer is refers to the negative front area on the curve, the higher the value the more resistant to withdrawal the sample (Dinkei, 2012). For the Taiwan’s mung bean, the use of germinated boiling cooking method can make the mung bean become not easy to break up because of the higher value. For germinated Indonesia mung bean and soaked Indonesia and Taiwan mung bean, use boiling cooking method will easily to break up the product because of low cohesiveness value. For the dysphagia people, the food that have a low value of cohesiveness was more reccomended so the dyphagia patient will not difficult to swallow the food that have easily to be break (Atherton et al., 2007).

5.5. Relation to IDDSI

Figure 10. Complete IDDSI Framework Graphic

The product of this project is mung bean’s porridge, where if we can see from figure 12., the complete IDDSI framework detailed definition for our product mung bean’s porridge for the people with dysphagia, it is was located on the foods number five “minced and moist” and six “soft and bite-sized”. Chicero et al. (2017) at his report say the definition the foods that was located in number five and six like the table below.

Table 4. Description Characteristic of IDDSI 5. Minced and Moist Description/characteristics  Can be eaten with a fork, spoon, or chopsticks  Can be scooped and shaped on a plate  Soft and moist with no separate thin liquid  Lumps are easy to squash with tongue

Physiological rationale for  Biting is not required this level of thickness  Minimal chewing is required  Tongue force alone can be used to break soft small particles in this texture  Missing teeth, poorly fitting dentures  Pain or fatigue on chewing 6. Soft and Bite-Sized Description/characteristics  Can be eaten with a fork, spoon, or chopsticks  Can be mashed / broken down with pressure from fork, spoon or chopsticks  Chewing is required before swallowing  Soft, tender and moist throughout but with no separate thin liquid  ‘Bite-sized’ pieces as appropriate for size and oral processing skills - Paediatric, 8 mm pieces

- Adults, 15 mm pieces

Physiological rationale for  Biting is not required this level of thickness  Chewing is required  Tongue force and control is required to move the food for chewing and to keep it within the mouth during chewing along to move the bolus for swallowing  Missing teeth, poorly fitting dentures  Pain or fatigue on chewing

From the table above, the mung bean’s porridge that suitable on the number 5 “minced and moist” IDDSI framework graphic is the product that use the ratio 1:2 (w/w) and the mung bean’s porridge that suitable on the number 6 “soft and bite-sized” is the product that use the ratio 1:1 (w/w). On every level, the chewing is still needed. Chewing itself is the results in the breaking down of food that determined by a number of factors including: toughness, moisture content of the food, ability to adsorb or absorb saliva, and the fibrous nature of the food (Mishellany et al., 2006). Because of the characteristics of the product with level 5 and 6 of IDDSI, they are suitable for people with missing teeth and poorly fitting dentures since minimal biting or chewing is required. They are very suitable for the people with dysphagia especially on elderly that have trouble with their teeth conditions and the difficulty of swallowing food (Chicero et al., 2017).

6. CONCLUSION AND SUGGESTION

6.1. Conclusion Based on the results of the texture analysis, the products which is safer for dysphagia patients in terms of its firmness, consistency, cohesiveness, and index of viscosity is the Indonesia’s mung bean variety with soaking pre-treatment (ratio 1:2) and using the boiling cooking method. The texture of the products is similar with minced and moist food which is reccomended for patients whose condition is two level in IDDSI framework above normal food category. The higher the level from the IDDSI framework graphic means that there is needed more extensively modified food texture due to the high level of dysphagia.

6.2. Suggestion For future research, the measurement of acceptance on panelis is needed for comparison reason and the addition of ratio treatment also needs to be conducted until the comparison of ratio is 1:3 (w/w) to strengthen the data.

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