3D-Printed Pea Protein-Based Dysphagia Diet Affected by Different Hydrocolloids

In response to the growing demand for texture-modified foods that are safe to swallow and appealing to the elderly with dysphagia, this study aimed to create a dysphagia diet by 3D printing using pea protein incorporated with various gums (xanthan gum (XG), locust bean gum (LBG), and konjac gum (KG)) at concentrations of 0.3%, 0.5%, and 0.7% (w/w). Various aspects, including rheological properties, moisture distribution, texture properties, 3D printing, and sensory properties, were investigated for samples with different formulations. The results showed that the yield stress and viscosity decreased in samples containing XG, while they increased in samples containing LBG and KG. The addition of XG reduced hardness and adhesiveness, whereas KG incorporation had the opposite effect. Notably, samples with 0.5% XG exhibited optimal 3D printing behavior. The potential of these samples as dysphagia diets was tested through International Dysphagia Diet Standardization Initiative (IDDSI) tests and sensory evaluation. The findings indicated that the inclusion of XG enhanced swallowing ease and oral comfort while reducing oral adhesion sensation, whereas KG had the opposite effect. The ink samples containing 0.5% XG demonstrated desirable 3D printing character and chewing/swallowing property and could be regarded as level 4-pureed/extremely thick dysphagia diets within the IDDSI framework. This study gives valuable ideas into the 3D-printed dysphagia diet development.

Automated summary

This study aimed to create a dysphagia diet using 3D printing technology with pea protein and various gums. The results showed that the addition of xanthan gum improved swallowing ease and oral comfort, while konjac gum had the opposite effect. Samples with 0.5% xanthan gum exhibited optimal 3D printing behavior and chewing/swallowing properties. This study provides valuable insights into the development of 3D-printed dysphagia diets.