3D printed dysphagia diet designed from Hypsizygus marmoreus by-products with various polysaccharides

Abstract

With the development of aging society, there is an increasing demand for the dysphagia diet that are appetitive and safe to swallow with appealing appearance. This sturaddy was aimed to developing attractive dysphagia diet using 3D printing based on Hypsizygus marmoreus incorporated with different concentrations (0.3%, 0.6%, 0.9%, w/w) of xanthan gum (XG), locust bean gum (LBG) and kappa-carrageenan gum (KG). Rheology (viscosity, yield stress, viscoelasticity), texture, 3D printability, and chewing/swallowing behavior of samples were studied. Results indicated that XG addition decreased sample's viscosity, yield stress, hardness, adhesiveness and gumminess, while KG incorporation increased them. The samples incorporating 0.3%-XG and 0.9%-LBG showed the best 3D printability. The feasibility of samples as dysphagia diet was evaluated by International Dysphagia Diet Standardization Initiative (IDDSI) tests, which indicated that all samples, except 0.9%-KG sample, could be classified as 5-minced and moist dysphagia diet. The chewing behavior, sensory evaluation, and rheology (viscosity, viscoelasticity) of formed bolus were further studied. Results illustrated that the incorporation of XG increased the swallowing easiness/oral comfort, decreased chewing duration time, while KG addition illustrated the reverse impact and LBG showed varying effects depending on concentration. Concisely, the 3D printed samples containing 0.3% XG could be as an appealing dysphagia diet with desired printing performance and chewing/swallowing behavior. This study would provide insights on the development of attractive 3D printed dysphagia diet.