Optimizing quality and palatability in texture-modified foods: A cross-framework study using sweet potato-based formulations.

Texture-modified foods (TMF) can reduce the life-threatening risks associated with dysphagia in the elderly, offering a safe, convenient, and scalable solution. In this study, TMF formulations met both International Dysphagia Diet Standardization Initiative (IDDSI) level 3 and Japanese Dysphagia Diet (JDD) L3 standards by incorporating starches (sweet potato and corn), hydrocolloids (xanthan gum), and plant proteins (rice and soy) to optimize their physicochemical properties. Viscosity (1119.3-1478.7 mPa·s), hardness (567.32-834.61 N/m2), adhesiveness (-286.56--182.85 J/m3), cohesiveness (0.76-0.81), and Bostwick consistency (4.5-7.8 cm/30 s) were measured. FTIR analysis confirmed that the enhanced network structure improved water retention (3200-3600 cm-1). A sensory evaluation using a 9-point hedonic scale and a check-all-that-apply (CATA) test was conducted with 67 middle-aged and senior participants. The results revealed cognitive bias between sensory perceptions and objective IDDSI levels. Formulations containing purple sweet potato with xanthan gum-starch-mixed protein (73XSM and 73XCM) received the highest acceptance, attributed to cultural preferences, and broadened the nutritional options available to consumers. This study emphasizes the necessity of integrating rheological analysis with consumer-centered sensory evaluation for future TMF development, balancing safety, nutrition, and palatability.