Effects of a Food-Shaping Agent on the Texture and Palatability of Hospital-Pureed Meat: A Comparison of Subjective and Instrumental Assessments.
Journal
Foods (Basel, Switzerland)
Journal Volume
14
Journal Issue
20
ISSN
2304-8158
Date Issued
2025-10-21
Author(s)
Abstract
(1) Background: This study compared subjective and objective texture classifications of hospital-provided pureed meat dishes and evaluated the impact of adding a food-shaping agent on the consistency of the food. (2) Methods: In total, 18 common pureed meat dishes (pork, chicken, and fish) from a medical center were tested. Subjective classification was conducted according to the International Dysphagia Diet Standardisation Initiative (IDDSI) level 4 criteria, and an objective texture analysis was performed using a Texture Profile Analysis (TPA), with hardness values interpreted via the Universal Design Foods (UDF) framework. (3) Results: Only six of the 18 dishes (33%) met all IDDSI level 4 tests in their original form, despite visually resembling purees. After the addition of 1% of a food-shaping agent, all samples passed IDDSI criteria, indicating enhanced textural consistency and a reduced risk of swallowing complications. TPA data confirmed that all samples, both with and without the food-shaping agent, met UDF stage 4 hardness standards (<5 × 10 N/m), ensuring appropriate structural integrity for safe swallowing. The addition of food-shaping agents significantly increased the hardness and adhesiveness ( < 0.001), while the cohesiveness remained unchanged. (4) Conclusions: These findings highlight discrepancies between visual/subjective assessments and objective measurements and support the use of combined IDDSI- and TPA-based verification to improve dietary safety and reproducibility in dysphagia care.
Subjects
Texture Profile Analysis (TPA)
Universal Design Foods (UDF)
dysphagia
international dysphagia diet standardisation initiative (IDDSI)
pureed food
texture-modified diet
Type
journal article