Thermoreversible Hydrocolloid Blends for Structurally Stable Reheated Carrot Purée in Dysphagia Management

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dc.citation.issue13
dc.citation.volume14
dc.contributor.authorMaran N
dc.contributor.authorDharmawan J
dc.contributor.authorGoh KKT
dc.contributor.editorZhan F
dc.contributor.editorZhu X
dc.date.accessioned2025-07-21T03:07:44Z
dc.date.available2025-07-21T03:07:44Z
dc.date.issued2025-07-01
dc.description.abstractOropharyngeal dysphagia is a common condition among older adults and individuals with neurological disorders, necessitating the use of texture-modified foods (TMFs) to ensure safe swallowing; however, reheating often leads to syneresis and structural breakdown, compromising both functionality and patient acceptability. This study aimed to evaluate the efficacy of single and binary hydrocolloid systems for improving the thermal and structural stability of moulded carrot purée formulated to meet International Dysphagia Diet Standardisation Initiative (IDDSI) Level 4 standards. The main methods involved preparing purées with various hydrocolloid combinations, assessing gel strength, shape retention, and syneresis following steaming, and validating results using commercial moulds. Thermoreversible methylcellulose (Benecel™ A4M) was the most effective single-component system, while binary blends of A4M with locust bean gum (LBG)—specifically B2 (1.5% A4M + 0.5% LBG) and B3 (1.5% A4M + 1% LBG)—demonstrated superior structural integrity, with height retention of 80 ± 2% (B2) and 85 ± 2% (B3), and reduced syneresis (~22 ± 1% and ~19 ± 3%, respectively; p < 0.05), both meeting IDDSI requirements. In contrast, formulations containing agar, xanthan, or carboxymethylcellulose exhibited poorer shape fidelity, likely due to matrix-disrupting interactions. These findings indicate that A4M-LBG blends offer a practical solution for producing reheatable, visually recognisable meals for individuals with moderate-to-severe dysphagia.
dc.description.confidentialfalse
dc.edition.editionJuly 2025
dc.identifier.citationMaran N, Dharmawan J, Goh KKT. (2025). Thermoreversible Hydrocolloid Blends for Structurally Stable Reheated Carrot Purée in Dysphagia Management. Foods. 14. 13.
dc.identifier.doi10.3390/foods14132248
dc.identifier.eissn2304-8158
dc.identifier.elements-typejournal-article
dc.identifier.number2248
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/73219
dc.languageEnglish
dc.publisherMDPI (Basel, Switzerland)
dc.publisher.urihttps://www.mdpi.com/2304-8158/14/13/2248
dc.relation.isPartOfFoods
dc.rights(c) 2025 The Author/s
dc.rightsCC BY 4.0
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectdysphagia
dc.subjecttexture-modified foods
dc.subjectIDDSI
dc.subjectmethylcellulose
dc.subjectheat-induced gelation
dc.subjectsyneresis
dc.subjectshape retention
dc.subjectmoulded foods
dc.subjectpurées
dc.subjectsoft foods
dc.titleThermoreversible Hydrocolloid Blends for Structurally Stable Reheated Carrot Purée in Dysphagia Management
dc.typeJournal article
pubs.elements-id501589
pubs.organisational-groupOther
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