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Enriched puree potato with soy protein for dysphagia patients by using 3D printing
Open accessAbstract
Abstract Dysphagia affects a person's ability to swallow, and it causes health problems by directly limiting nutritional intake, being the elderly the most at‐risk group and also likely to be deficient in nutrition. Diets for patients with dysphagia require textural modifications to offer soft and safe food to swallow. Puree is easily consumed by the elderly, being an alternative food preparation providing essential nutrition for people with dysphagia. In this study, we aimed to create different formulations with soy protein and agar added to potato puree to add nutritional value and end up with printable material by designing food for the elderly and people with dysphagia. Some enriched potato puree formulations were obtained by adding soy protein (3%, 5%, and 7%) and up to 0.2% agar. The use of three‐dimensional food printing allows visual customization with appeal benefits of nutritional food formulations for specific consumers. The rheology and texture profile analysis of the different formulations has been performed. According to International Dysphagia Diet Standardisation Initiative (IDDSI) scales, the texture of all modified samples was suitable for people with swallowing difficulties. The samples with agar presented a better‐printed shape and a more viscous‐like behavior than the samples with soy protein. These findings highlight that soy protein could modify the texture and, from the nutritional point of view, add value to the formulations. The addition of 0.2% agar can establish good material for designing three‐dimensional (3D)‐printed food that allows the creation of textures in accordance with the needs of the elderly and people with dysphagia.
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“The materials range from common food items like lemon juice and potato starch used in screw-based extrusion for gel production, to more complex formulations such as κ-carrageenan and water in syringe-based extrusion for food and pharmaceutical applications [19,97,98,104,108].”
From Towards the development of foods 3D printer: Trends and technologies for foods printing (2024) · cites this paper as [19]
In the citing paper
“Notably, the remarks section highlights significant findings, such as the impact of different hydrocolloids on printability and texture, where additives like sodium alginate and agar-agar improved the stability of printed potato powder and whole milk for dysphagia patients [19,107].”
From Towards the development of foods 3D printer: Trends and technologies for foods printing (2024) · cites this paper as [19]
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Metadata
- Authors
- Mirazimi, F., Saldo, J., Sepulcre, F., Gràcia, A., & Pujola, M.
- Affiliations
- Universitat Politècnica de Catalunya (ES)
- Universitat Autònoma de Barcelona (ES)
- Natural Machines Iberia S.L. Barcelona Spain
- Departament d'Enginyeria Agroalimentària i Biotecnologia Universitat Politècnica de Catalunya ‐ Campus del Baix Llobregat Castelldefels Catalonia Spain
- Corresponding author
- Saldo, Jordi
- Venue
- Food Frontiers
- Publisher
- Wiley
- Published
- 2022-04-26
- Volume
- 3
- Issue
- 4
- Pages
- 706-715
- ISSN
- 2643-8429 (ISSN-L)
- OpenAlex
- W4224871345
- Cited by
- 60
- References
- 41
- Citations by year
- 2026: 7 · 2025: 15 · 2024: 18 · 2023: 17 · 2022: 3
- FWCI
- 3.61
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- Locations
- Food Frontiers (publishedVersion, cc-by-nc)
- UPCommons institutional repository (Universitat Politècnica de Catalunya) (submittedVersion, cc-by-nc-nd)
- Dipòsit Digital de Documents de la UAB (Universitat Autònoma de Barcelona) (submittedVersion, cc-by-nc)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Topics
- Physical Sciences › Engineering › Industrial and Manufacturing Engineering › Additive Manufacturing and 3D Printing Technologies
- Health Sciences › Health Professions › Speech and Hearing › Dysphagia Assessment and Management
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Keywords
- dysphagia, potato puree, soy protein, agar, 3D food printing, food texture, rheology, nutritional enrichment, elderly nutrition
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