Abstract
This study is part of a broader project aimed at designing foods tailored to specific populations, such as easy-to-swallow products for individuals with dysphagia, emphasizing the need for a deeper understanding into oral processing and its physiological interactions with food. The lack of objective datasets further complicates this effort. This research focused on data collection from commercial ready-to-eat foods designed for dysphagia. The products analyzed spanned various categories, all classified as soft-solids with expected distinct flow behaviors during oral mixing and swallowing. Measurements included the assessment of the flow behavior, of mucoadhesion on porcine tissue, and of texture-cohesiveness properties relevant to in-mouth behavior. Flow curves were modelled using the Herschel-Bulkley equation. Moreover, the oral-relevant viscosities were measured for the in-mouth mixing, the pharyngeal swallowing, and to assign foods to their respective IDDSI levels. Texture properties were assessed via back-extrusion tests, while mucoadhesion was evaluated in compression mode on porcine tongue. Key findings showed that fruit-based preparations exhibited the highest yield stress, while the other products had very low yield stress. It can be concluded that products within the same viscosity class exhibited significant variations in-mouth texture and rheology, including mucoadhesion. These results highlight the importance of considering properties beyond viscosity, such as cohesiveness and mucoadhesion, when designing dysphagia-oriented foods to ensure safe and comfortable swallowing.
