Starch types modulate the texture of dysphagia diets: Multiscale characterization and structure-texture relationships of starch-protein-oil composite gels.

This study formulated high-nutrient-density composite gels using soy protein isolate, blended vegetable oil, and starches varying in botanical sources, crystalline types, and amylose contents (pea, rice, maize, wheat, potato, cassava, mung bean, waxy maize, and high-amylose maize). It was found that among nine composite gels, only the formulation of rice and cassava starches achieved the International Dysphagia Diet Standardization Initiative (IDDSI) Level 5. Rice starch-based composite gels exhibited lower short-range ordering (R1047/1022 = 0.048) and weaker hydrogen bond strength (R995/1022 = 0.95), reducing mastication energy expenditure (Chewiness = 0.16 N). The viscosity of the composite gels prepared from pea and cassava starches was more than 20 Pa·s at 50 s-1. The composite gels formulated with wheat and waxy maize starches showed shear recovery rates exceeding 35 %. Additionally, the relative crystallinity, short-range order, and double helix degree within the composite gels showed positive correlations with gel strength and consistency index. Overall, rice and maize starches demonstrated superior suitability for formulating swallow-friendly composite gels.