Development of Jelly Appetizer Recipe for the Head and Neck Cancer Patients with Dysphagia
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Abstract
This research was a developmental study, the objectives of the research were to develop the jelly appetizer recipe and investigate nutrients values, texture profile analysis, satisfaction to jelly appetizer recipe, the factors related to jelly appetizer recipe among head and neck cancer patients who had dysphagia symptom. Sample sizes were 147 patients who were hospitalized patients in a cancer hospital. Questionnaire was used as main equipment for this project. The data analysis explains frequency, percentage, average, discrepancies in the data comparing to standard and chi-square statistical test. There are seven categories of jelly as follows: (1) stewed pumpkin in coconut milk (2) stewed taro in coconut milk (3) stewed banana in coconut milk (4) sweet tapioca pearls and black beans (5) stewed sweet potato in coconut milk (6) sweet tapioca pearls and cantaloupe melon (7) sweet tapioca pearls and sweetcorn.
The result of nutrition analysis revealed that each flavor of jelly contained high carbohydrates around 126.83 - 149.36 grams and high protein around 1.54 - 3.02 grams. These desserts can be developed to be jelly appetizers for head and neck cancer patients with dysphagia, since flour and dietary fiber are main component. These jellies have been provided to patients in hospitals as breakfast, lunch, and dinner as daily meals for three days. Additionally, the result of satisfaction questionnaire showed that patients felt satisfied with its appetizing appearance, aromatic scent, mellow texture and flavor. It also indicated that gender related to satisfaction in the taste of stewed sweet potato in coconut milk and stewed taro in coconut milk significantly at the level 0.5, and generation also linked to satisfaction in the taste of stewed pumpkin in coconut milk and sweet tapioca pearls and black beans remarkably at the level .05. Therefore, hospitals are recommended to provide these jelly appetizer recipes as daily meals for head and neck cancer patients with dysphagia, therefore, head and neck cancer patients with dysphagia are able to fulfil sufficient nutrition and their quality of life will be improved accordingly.
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