Development of Texture-Modified Meat and Thickened Soup Combination for Oral Dysphagia Patients with Uniform Firmness and Solid Appearance

Abstract

This study aimed to improve the visual appeal of texture-modified (TM) dishes for individuals with dysphagia by developing a method to unify the texture of solid and liquid components through innovative food processing techniques. It investigated various meat-softening methods while preserving its solid appearance and ensuring a uniform texture when combined with a thickened soup. A grinding and reconstitution approach enabled the incorporation of pea protein (0% and 1%), olive oil (0%, 5%, or 10%), and papain (0% and 0.2%) to enhance the nutritional and sensory properties. This method successfully matched the firmness of TM meat with that of the thickened soup. Papain significantly reduced the firmness, and olive oil decreased the cohesiveness. After categorizing the TM meat and thickened soup as IDDSI level 4, four dishes at three firmness levels were developed. This study highlighted the potential of this approach to integrate solid and liquid food matrices, contributing to the advancement of TM food engineering and to the challenge of improving visual sensory acceptance and personalizing TM diets for individuals with dysphagia.