Maillard reaction products-induced structural and functional enhancement of rice flour gels for dysphagia-oriented hydrocolloids.

This study investigated Maillard reaction products (MRPs) as safe, effective texture modifiers to synergistically enhance rice flour (RF) gel networks for dysphagia food applications. The rheological properties, hardness ((G': from 0.4 Pa to 435 Pa g), chewiness (0.55 g - 20.54 g), water holding capacity (WHC, 46.63 % - 73.30 %) and thermal stability (220.41 ± 0.59 °C - 252.77 ± 0.40 °C) of composite gels improved with increasing MRPs/RF ratios. Structural analysis revealed MRPs altered RF conformation via hydrogen bonding, forming denser gel networks with particulate deposition. Low-field nuclear magnetic resonance revealed MRPs addition drastically reduced free water (A23: 4.08 %-0.09 %) while increasing immobile water (A22: 93.57 %-98.21 %). Fourier-transform infrared spectroscopy (FT-IR) and X-ray diffraction (XRD) analyses confirmed no new aggregates/crystals formed, ensuring gel structural safety. Notably, MRPs significantly inhibited RF starch digestion, resulting in an increase in resistant starch content from 14.84 % to 53.87 % and a decrease in rapidly digestible starch content from 59.34 % to 31.64 %. Furthermore, test based on IDDSI confirmed that MRPs-RF3 gel composites fell within the Level 3 dysphagia diet category (liquidized; moderately thick). These results demonstrate the promising application of MRPs-RF composite gels as innovative biomaterials for dysphagia food formulation, offering enhanced textural and nutritional properties.