Rheological Properties of Dysphagia Food Purees Prepared according to IDDSI Framework
The increasing prevalence of dysphagia in aging populations poses a significant risk of malnutrition due to compromised ingestion abilities. This is particularly a problem in non-tube-fed patients. This study addresses the urgent need for safe, palatable, and nutritionally adequate food options by d...
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2025-12-01
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| Series: | International Journal of Food Properties |
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| Online Access: | https://www.tandfonline.com/doi/10.1080/10942912.2025.2462091 |
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| author | Zheng Wan Yan Wang Xiaodong Shi Wen Hu Yihan Zhao Xinying Liu Jiuming Yan Yishu Lyu Yu Xue Linhua Zhou Guoyuan Qiu Xile Jiang |
| author_facet | Zheng Wan Yan Wang Xiaodong Shi Wen Hu Yihan Zhao Xinying Liu Jiuming Yan Yishu Lyu Yu Xue Linhua Zhou Guoyuan Qiu Xile Jiang |
| author_sort | Zheng Wan |
| collection | DOAJ |
| description | The increasing prevalence of dysphagia in aging populations poses a significant risk of malnutrition due to compromised ingestion abilities. This is particularly a problem in non-tube-fed patients. This study addresses the urgent need for safe, palatable, and nutritionally adequate food options by developing a range of food purees made of vegetables, meats, and rice flour. The food purees were produced using high-speed blending techniques and their rheological and textural properties were evaluated to ensure swallowing safety. The results demonstrated that these food purees can comply with the textural requirements of the International Dysphagia Diet Standardisation Initiative Level 4 and showed gel-like behaviors. The viscosity values of vegetable-meat purees and vegetable-meat-rice purees at shear rates of 50 s−1 were from 0.62 to 1.77 Pa·s, 2.48 to 3.63 Pa·s, respectively. Their hardness values ranged from 39.32 to 88.21 g. All the viscosity values fall within the reported safe range. These food purees may be easy to swallow. This research offers a practical and economical solution for enhancing the dietary intake and overall quality of life for people with dysphagia in clinical and home settings and contributes valuable quantitative data to the field. |
| format | Article |
| id | doaj-art-3ff18c3d334842e0b69841e105bc1d0f |
| institution | Kabale University |
| issn | 1094-2912 1532-2386 |
| language | English |
| publishDate | 2025-12-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | International Journal of Food Properties |
| spelling | doaj-art-3ff18c3d334842e0b69841e105bc1d0f2025-02-06T00:06:28ZengTaylor & Francis GroupInternational Journal of Food Properties1094-29121532-23862025-12-0128110.1080/10942912.2025.2462091Rheological Properties of Dysphagia Food Purees Prepared according to IDDSI FrameworkZheng Wan0Yan Wang1Xiaodong Shi2Wen Hu3Yihan Zhao4Xinying Liu5Jiuming Yan6Yishu Lyu7Yu Xue8Linhua Zhou9Guoyuan Qiu10Xile Jiang11Department of Clinical Nutrition, West China Hospital of Sichuan University, Chengdu City, Sichuan Province, ChinaDepartment of Clinical Nutrition, West China Hospital of Sichuan University, Chengdu City, Sichuan Province, ChinaKey Laboratory of Coarse Cereal Processing of Ministry of Agriculture and Rural Affairs, College of Food and Biological Engineering, Chengdu University, Chengdu City, Sichuan Province, ChinaDepartment of Clinical Nutrition, West China Hospital of Sichuan University, Chengdu City, Sichuan Province, ChinaDepartment of Clinical Nutrition, West China Hospital of Sichuan University, Chengdu City, Sichuan Province, ChinaDepartment of Clinical Nutrition, West China Hospital of Sichuan University, Chengdu City, Sichuan Province, ChinaDepartment of Clinical Nutrition, West China Hospital of Sichuan University, Chengdu City, Sichuan Province, ChinaDepartment of Clinical Nutrition, West China Hospital of Sichuan University, Chengdu City, Sichuan Province, ChinaDepartment of Clinical Nutrition, West China Hospital of Sichuan University, Chengdu City, Sichuan Province, ChinaDepartment of Clinical Nutrition, West China Hospital of Sichuan University, Chengdu City, Sichuan Province, ChinaDepartment of Clinical Nutrition, West China Hospital of Sichuan University, Chengdu City, Sichuan Province, ChinaDepartment of Clinical Nutrition, West China Hospital of Sichuan University, Chengdu City, Sichuan Province, ChinaThe increasing prevalence of dysphagia in aging populations poses a significant risk of malnutrition due to compromised ingestion abilities. This is particularly a problem in non-tube-fed patients. This study addresses the urgent need for safe, palatable, and nutritionally adequate food options by developing a range of food purees made of vegetables, meats, and rice flour. The food purees were produced using high-speed blending techniques and their rheological and textural properties were evaluated to ensure swallowing safety. The results demonstrated that these food purees can comply with the textural requirements of the International Dysphagia Diet Standardisation Initiative Level 4 and showed gel-like behaviors. The viscosity values of vegetable-meat purees and vegetable-meat-rice purees at shear rates of 50 s−1 were from 0.62 to 1.77 Pa·s, 2.48 to 3.63 Pa·s, respectively. Their hardness values ranged from 39.32 to 88.21 g. All the viscosity values fall within the reported safe range. These food purees may be easy to swallow. This research offers a practical and economical solution for enhancing the dietary intake and overall quality of life for people with dysphagia in clinical and home settings and contributes valuable quantitative data to the field.https://www.tandfonline.com/doi/10.1080/10942912.2025.2462091Dysphagiatexture-modified dietfood pureeIDDSIrheology |
| spellingShingle | Zheng Wan Yan Wang Xiaodong Shi Wen Hu Yihan Zhao Xinying Liu Jiuming Yan Yishu Lyu Yu Xue Linhua Zhou Guoyuan Qiu Xile Jiang Rheological Properties of Dysphagia Food Purees Prepared according to IDDSI Framework International Journal of Food Properties Dysphagia texture-modified diet food puree IDDSI rheology |
| title | Rheological Properties of Dysphagia Food Purees Prepared according to IDDSI Framework |
| title_full | Rheological Properties of Dysphagia Food Purees Prepared according to IDDSI Framework |
| title_fullStr | Rheological Properties of Dysphagia Food Purees Prepared according to IDDSI Framework |
| title_full_unstemmed | Rheological Properties of Dysphagia Food Purees Prepared according to IDDSI Framework |
| title_short | Rheological Properties of Dysphagia Food Purees Prepared according to IDDSI Framework |
| title_sort | rheological properties of dysphagia food purees prepared according to iddsi framework |
| topic | Dysphagia texture-modified diet food puree IDDSI rheology |
| url | https://www.tandfonline.com/doi/10.1080/10942912.2025.2462091 |
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