Mechanical and rheological categorization of food patterns suitable for older adults with swallowing limitation

Figures & data

Table 1. Level of thickening and texture descriptors for liquid, semisolid, and solid foods.

Descriptor according to IDDSI for liquids	Viscosity defined by NDD (shear rate 50 s^−1)
0-Thin	0–2 mPa.s
1-Slightly thick	3–50 mPa.s
2-Mildly thick	51–350 mPa.s
3-Moderately thick	351–1750 mPa.s
4-Extremely thick	1751 mPa.s – from then on
Descriptor according to IDDSI for solid and semisolid	Analysis of texture profile (Hardness, cohesiveness, and adhesiveness) Matsuo & Fujishima
3-Liquidized	Hardness (N/m^2) 0–12000, Cohesiveness 0.2–0.7, Adhesiveness (J/m^3) ≤ 300
4-Pureed	Hardness (N/m^2) ≤ 15000, Cohesiveness 0.2–0.9, Adhesiveness (J/m^3) ≤ 1000
5-Minced & moist	Hardness (N/m^2) ≤ 40000, Cohesiveness 0–1.0, Adhesiveness (J/m^3) ≤ 1000 with liquid sauce 4–Extremely thick
6-Soft & bite-sized	Hardness (N/m^2) ≤40000, Cohesiveness 0–1.0, Adhesiveness (J/m^3) ≤ 1000
7-Easy to chew, regular	Hardness (N/m^2) > 40000, Cohesiveness 0 − 1.0, Adhesiveness (J/m^3) > 1000

Table 2. Liquid food patterns preparation detail.

Food patterns	Liquid food patterns preparation detail
Chicken (Solanum tuberosum L)	Chicken broth Chicken soup with minced chicken breast and potato
Bean (Phaseolus vulgaris L)	Traditional bean soup Minced bean soup
Carrot (Daucus carota)	Carrot blended soup Carrot blended soup reconstituted 1: 0.5 (pulp: water)
Lentil (Lens culinaris)	Lentil broth Minced lentil soup added with potato
Mango (Mangifera indica)	Mango Pulp Reconstituted juice of mango at 1: 1, 1: 2, and 1: 3 (pulp: water) Mango compote with high methoxyl pectin (0.1%, 0.5%, 1%, and 2% w/w) and citric acid, up to 65 ° Brix and pH 3^[Citation36,Citation37]
Papaya (Carica papaya)	Papaya Pulp Reconstituted juice of papaya at 1: 1, 1: 2, and 1: 3 (pulp: water) Papaya compote with high methoxyl pectin (0.1%, 0.5%, 1%, and 2% w/w) and citric acid, up to 65 ° Brix and pH 3^[Citation36,Citation37]
Hot cocoa beverage	Hot cocoa beverage with lactose-free milk (75 g/ 200 ml) Hot cocoa beverage with lactose-free milk and micronized cornstarch (1%, 2% and 3% w/w)
Pumpkin (Cucurbita moschata)	Pumpkin soup Pumpkin soup with micronized cornstarch (1% and 2% w/w)
Tomato (Solanum lycopersicum) with onion (Allium cepa) and olive oil	Minced stew of tomato with onion and olive oil
White corn (Zea mays)	White corn soup Reconstructed white corn soup 1: 0.5 (pulp: milk)

Table 3. Semisolid and solid food patterns preparation detail.

Food patterns	Semisolid and solid food patterns preparation detail
Sweet cornbread	Sauteing with butter at three mix conditions 1: 1, 1: 2, and 1: 3 (flour: water)
Tuna (Thunnus)	Tuna Tuna Minced
Pumpkin (Cucurbita moschata)	Simmering in water for 20, 25, 30, and 35 minutes until the consistency of puree
Mango (Mangifera indica)	Raw and pure
Papaya (Carica papaya)	Raw and pure
Avocado (Persea americana)	Raw and pure
Banana (Musa × paradisiaca)	Raw and pure
Pumpkin (Cucurbita moschata)	Pumpkin soup Pumpkin soup with micronized cornstarch (1% and 2% w/w)
Cornbread and cornbread with cheese	Sauteing with butter for 2, 4, 6, and 8 minutes
Broad beans (Vicia faba)	Simmering in water for 15, 20, and 25 minutes until the consistency of puree
Squash (Sechium edule)	Simmering in water for 20, 25, and 30 minutes until the consistency of puree
Caramel flan	Treatments 1: 1, 1: 2, 1: 3, 1: 4, and 1:5 (commercial powder: lactose-free milk)
Yellow cassava (Arracacia xanthorrhiza)	Simmering in water for 25, 30, and 35 minutes and minced until pure consistency
Sweet peas (Pisum sativum)	Simmering in water for 15, 20, and 25 minutes and minced until puree consistency
Tapioca (Manihot esculenta)	Simmering in water for 20, 25, 30, and 35 minutes until consistency of puree
Yellow potato (Solanum phureja)	Simmering in water for 15, 20, and 25 minutes and minced until pure consistency
Potato (Solanum tuberosum L)	Simmering in water for 25, 30, 35, and 40 minutes and minced until pure consistency
Chicken breast	Grilled chicken breast with olive oil for 15 and 20 minutes Chicken breast simmering in water for 30 minutes up to internal cooking temperature of 74°C Minced chicken breast simmering in water for 30 minutes up to internal cooking temperature of 74°C and crushed until pure consistency
Brazilian cheese bread	Three dehydration treatments of 0, 20, and 30 minutes under controlled condition of 11% RH
Fresh cheese	Fresh cheese Minced fresh cheese
Sweet corn parcels	Sweet corn parcels
Pearl barley (Hordeum vulgare)	Simmering in water for 20, 30, and 40 minutes and minced until pure consistency
Beans (Phaseolus vulgaris)	Simmering in water for 60, 70, and 80 minutes and minced until pure consistency
Chicken egg	Boiled, scrambled, and poached, each one under four cooking treatments 3, 6, 9, and 12 minutes
Agar-agar	At addition ratio of 1: 1, 1: 2, 1: 3, 1: 4, 1: 5, and 1: 6 (Agar powder: Water).
Oat flakes (Avena sativa)	At addition ratio of 1: 1, 1: 2, 1: 3, 2: 1, 2: 2, and 2: 3 (Water: oat flakes)
Gelatin	Three treatments 1: 1, 1: 2, and 1: 3 (Unflavored gelatin powder: water)
Flavored Jelly	Three treatments 1: 1, 1: 2, and 1: 3 (Jelly powder: water)
White polished rice (Oryza sativa)	Simmering in water for 10, 15, 20, and 25 minutes
Wheat short pasta	Simmering in water for10, 15, 20, and 25 minutes
Sweet corn (Zea mays)	Simmering in water for 5, 10, 15, and 20 minutes
Whole meal loaf	Roasted for 1, 2, and 3 minutes Hydration up to 20, 60, and 90 minutes, under controlled condition of 11% RH
Fresh cubic pieces of carrot (Daucus carota)	Simmering in water for 25, 30, 35, and 40 minutes and minced until pure consistency
Lentil (Lens culinaris)	Simmering in water for 40, 60, and 70 minutes
Ripe banana (Musa balbisiana)	Simmering in water 10, 15, 20, and 25 minutes and minced until pure consistency Sauteing for 2, 3, 4 minutes with sunflower oil
Green banana	Simmering in water 40, 50, 60, and 70 minutes Sauteing for 1, 3, 4, and 5 minutes with sunflower oil

Figure 1. Classification of fluids by rheological behavior and their models. The colors highlight the models used. Image adapted from Berk^[39].

Table 4. Relation among type of dysphagia, severity levels and food consistency recommended.

Dysphagia Level	Food Consistency	Severity Levels
		Slight	Moderate	Moderate severe	Severe
Preparatory oral dysphagia	Semisolids/solids	Easy to chew, regular (7)	Soft & bite-sized (6); Minced & moist (5).	Soft & bite-sized (6); Minced & moist (5).	Pureed (4)
	Liquids	Slightly thick (1);Mildly thick (2)	Slightly thick (1); Mildly thick (2); Moderately thick (3)	Moderately thick (3)	Extremely thick (4)
Oral phase dysphagia	Semisolids/solids	Soft & bite-sized (6); Minced & moist (5).	Soft & bite-sized (6); Minced & moist (5).	Pureed (4)	Solid food not recommended
	Liquids	Moderately thick (3)	Moderately thick (3)	Slightly thick (1); Mildly thick (2)	Slightly thick (1); Mildly thick (2)
Pharyngeal phase dysphagia	Semisolids/solids	Solid foods not recommended	Solid foods not recommended	Solid foods not recommended	Solid foods not recommended
	Liquids	Slightly thick (1); Mildly thick (2) y Moderately thick (3)	Extremely thick (4)	Extremely thick (4)	Slightly thick (1); Mildly thick (2) y Moderately thick (3)
Esophageal phase dysphagia	Semisolids/solids	Soft & bite-sized (6); Minced & moist (5).	Pureed (4)	Solid foods not recommended	Solid foods not recommended
	Liquids	Moderately thick (3)	Moderately thick (3)	Thin (0)	Thin (0)

Note: The numbers in parentheses indicate the thickenings levels according to IDDSI (IDDSI, 2019). Information about food recommendation was adapted from (Gallego et al., 2022).

Table 5. Categorization outcome considering food thickening level and dysphagia severity level. IDDSI, the International Dysphagia Diet Standardization Initiative, *IDDSI, 2019; **Gallego et al.,^[41].

Food Thickening level IDDSI*	Dysphagia severity level**	Liquid foods resulting category
Thin (0)	Esophageal phase dysphagia level moderate severe and severe	1
Slightly thick (1); Mildly thick (2)	Preparatory oral dysphagia level slight and moderate Oral phase dysphagia level moderate severe and severe Pharyngeal phase dysphagia level slight and severe	2
Moderately thick (3)	Preparatory oral dysphagia level moderate and moderate severe Oral phase dysphagia level slight and moderate Pharyngeal phase dysphagia level slight and severe Esophageal phase dysphagia level slight and moderate	3
Extremely thick (4)	Preparatory oral dysphagia level severe Pharyngeal phase dysphagia level moderate and moderate severe	4
Texture IDDSI*	Dysphagia severity level **	Semisolid and solid foods category
Pureed (4)	Preparatory oral dysphagia level severe Oral phase dysphagia level moderate severe Esophageal phase dysphagia level moderate	1
Soft & bite-sized (6); Minced & moist (5)	Oral phase dysphagia level moderate and moderate severe Oral phase dysphagia level slight y moderate Esophageal phase dysphagia level slight	2
Easy to chew, regular (7)	Oral phase dysphagia level or non-existent	3

Table 6. Food patterns categorization by rheological behavior associated with dysphagia severity level and IDDSI classification. Color per road indicates level of thickening according to Table 8. η at 50s-1(mPa.s), apparent viscosity. K, consistency index (mPa.s). n Flow index. M, moisture wet base (%) after cooking treatment. Data corresponds to average of n = 3 per pattern. Letters indicate significant difference (p < .05) by Fisher Test per type of preparation. S. T., Service temperature. NN F, Non-Newtonian Fluid, Ps F, pseudoplastic fluid, T F Thixotropic fluid. *Gallego et al., .^[41] **RIPD, Recommended intake per day; calorie level of pattern for a diet of 2000 calories^[21].

* The evaluation was performed by syringe flow test according to IDDSI testing methods.

Table 7. Fitted line plots by liquid food patterns. PF, prediction fit. R-sq determination coefficient. R-sq (Adj) determination coefficient adjusted. R-sq (Pred) determination coefficient predicted. σ, shear stress. ẏ, shear rate.

*AE: adjustment error

Table 8. Summary of rheological behavior categorization for liquid food patterns by IDDSI descriptor. *Gallego et al., .^[41].

IDDSI Descriptor	Average-viscosity at 50 s^−1 (mPa.s)		Patterns by descriptor type (%)	Dysphagia level*	n – Flow index	K – Consistency index (mPa.s)
	NDD	Own
0-Thin	0–2	0.16–0.18	5.8	1	0.63–0.71^b	0.57–0.61^a
1–Slightly thick	3 − 50	9.68–40	17.64	2	0.13–0.51^a	0.48–143^ab
2 – Mildly thick	51–350	56–342	29.41	2	0.16–0.69^ab	6–946^b
3 – Moderately thick	351–1750	387–1738	26.47	3	0.30–0.49^ab	172–1483^b
4 – Extremely thick	>1751	1902–3023	20.58	4	0.36–0.42^a	1515–62081^c

Values correspond to the average among patterns in the same category described in Table 6. Different letters indicate significant differences by ANOVA and Fisher test (p < 0.05).

Table 9. Solid and semi-solid foods patterns categorization by Mechanical behavior associated with dysphagia severity level and IDDSI classification. Color per roads indicates level of consistency accordingly to described in Table 10. Data corresponds to average of n = 3 per pattern. Letters indicate significant difference (p < .05) by Fisher Test per type of preparation. *Gallego et al.,^[41] **Recommended Intake Amounts per day, calorie level of pattern for a diet of 2000 calories.

Texture profile analysis (TPA)
	Semi-solid and solid food patterns	Recommended Intake per day**^[Citation21]	Hardness (N/m^2)	Cohesiveness	Adhesiveness (J/m^3)	Chewiness (N/m^2)	IDDSI classification	Dysphagia level*
Sweet Cornbread	flour: water 1:1	2 oz; 65 g 195 Calories	17800 ± 274^c	0.78 ± 0.022ª	0.13 ± 0.25ª	13791.44 ± 249^c	6	2
	flour: water 1:2		14463 ± 672^b	0.8 ± 0.016ª	2.29 ± 0.51^b	11569.02 ± 755^b	6	2
	flour: water 1:3		9269 ± 458ª	0.76 ± 0.046 ^a	2.15 ± 1.41^b	6919.06 ± 339^a	6	2
Tuna	Tuna loin	4 oz; 125 g 145 Calories	1323 ± 127^b	0.69 ± 0.018^b	10.06 ± 5.67^a	910.63 ± 318^b	5	2
	Tuna minced		513 ± 108^a	0.49 ± 0.053^a	23.5 ± 6.38^b	252 ± 40.21^a	5	2
Pumpkin	20 min simmering	3 oz; 100 g 104 Calories	7342 ± 194^c	0.16 ± 0.027^a	182.34 ± 35^bc	1530.31 ± 94^d	5	2
	25 min simmering		7199 ± 59^b	0.18 ± 0.015^a	234.41 ± 21^c	1454.88 ± 113^d	5	2
	30 min simmering		6758 ± 226^bc	0.22 ± 0.083^b	170.24 ± 76^b	1240.88 ± 178^c	5	2
	35 min simmering		6001 ± 195^bc	0.22 ± 0.019^b	111.22 ± 88^a	974.12 ± 66^b	5	2
	35 min simmering & minced		213 ± 30^a	0.59 ± 0.057^c	127.86 ± 16^a	126.8 ± 51^a	4	1
Mango	Raw	3 oz; 100 g 68 Calories	2741 ± 248^b	0.53 ± 0.073^a	189 ± 17^b	1459.73 ± 63^b	4	1
	Pure		206 ± 76^a	0.66 ± 0.04^b	129.09 ± 95^a	137.35 ± 37^a	4	1
Cornbread	2 min sauteing	2 oz; 65 g 165 Calories	36420 ± 578^a	1.03 ± 0.16^ab	30572.08 ± 796^b	37661.12 ± 543^a	7	3
	4 min sauteing		35382 ± 718^a	1.13 ± 0.12^b	25309.6 ± 215^a	39594.59 ± 720^a	7	3
	6 min sauteing		83337 ± 733^b	1.01 ± 0.04^ab	70820.5 ± 113^c	79848.01 ± 637^b	7	3
	8 min sauteing		79259 ± 752^b	0.94 ± 0.42^a	63032.06 ± 287^c	74515.36 ± 705^bb	7	3
Cornbread with cheese	2 min sauteing	2 oz; 65 g 212 Calories	23285 ± 126^c	0.68 ± 0.098^a	1.67 ± 0.29^a	15797.23 ± 405^b	6	2
	4 min sauteing		19716 ± 223^a	0.69 ± 0.073^a	13616.45 ± 287^b	13502.22 ± 350^a	6	2
	6 min sauteing		20121 ± 590^b	0.69 ± 0.051^aa	30493.86 ± 348^c	13538.35 ± 442^a	6	2
	8 min sauteing		28595 ± 577^c	0.68 ± 0.032^a	54186.4 ± 581^d	19353.14 ± 551^c	6	2
Broad beans	15 min simmering	2 oz; 65 g 73 Calories	10800 ± 224^b	0.33 ± 0.011^c	17.84 ± 0.52^a	3811.64 ± 48.11^c	5	2
	20 min simmering		10447 ± 201^b	0.18 ± 0.047^a	36.18 ± 3.05^b	1932.33 ± 96.61^a	5	2
	25 min simmering		9424 ± 361^a	0.2 ± 0.066^a	62.49 ± 7.22^c	1902.92 ± 83.47^a	5	2
	25 min simmering & minced		9276 ± 281^a	0.28 ± 0.016^b	55.23 ± 9.82^d	2641.22 ± 44.15^b	4	1
Squash	20 min simmering	3 oz; 100 g 140 Calories	13891 ± 498^d	0.17 ± 0.051^b	167.25 ± 1.37^d	2440.22 ± 61.60^d	5	2
	25 min simmering		9117 ± 361^c	0.11 ± 0.073^a	90.69 ± 4.58^c	1016.17 ± 73.02^c	5	2
	30 min simmering		6874 ± 661^b	0.09 ± 0.082^a	49.84 ± 4.01^b	624.13 ± 99.41^b	5	2
	30 min simmering & minced		6030 ± 395^a	0.11 ± 0.013^a	37.73 ± 6.19^a	446.57 ± 54.37^a	4	1
Caramel flan	commercial powder: lactose-free milk 1:1	4 oz; 125 g 135 Calories	3907 ± 106.5^e	0.41 ± 0.026^b	103.2 ± 40^d	1585.8 ± 107.8^e	4	1
	commercial powder: lactose-free milk 1:2		2411 ± 152.88^d	0.35 ± 0.076^a	71.53 ± 67.28^c	843.47 ± 61.69^d	4	1
	commercial powder: lactose-free milk 1:3		1664 ± 150.5^c	0.39 ± 0.038^b	34.1 ± 73.02^b	648.81 ± 43.18^c	4	1
	commercial powder: lactose-free milk 1:4		1193 ± 64.12^b	0.34 ± 0.017^a	40.72 ± 88.3^b	406.43 ± 41.67^b	4	1
	commercial powder: lactose-free milk 1:5		801± 65.39^a	0.37 ± 0.044^ab	12.89 ± 44.2^a	296.13 ± 63.71^a	4	1
Yellow cassava	25 min simmering	4 oz; 100 g 104 Calories	162424 ± 740^d	0.47 ± 0.016^c	812.27 ± 72.56^b	75386.2 ± 474.55^d	7	3
	30 min simmering		154305 ± 556^c	0.41 ± 0.009^b	673.05 ± 68.96^a	64201.31 ± 568.02^c	7	3
	35 min simmering		134826 ± 680^b	0.41 ± 0.023^b	1589.61 ± 53.22^d	53950.73 ± 672.18^b	7	3
	35 min simmering & minced		129279 ± 541^a	0.38 ± 0.084^a	1047.47 ± 77.55^c	47975.16 ± 418.22^a	7	3
Sweet pea	15 min simmering	2 oz; 65 g 38 Calories	3653 ± 117^c	0.62 ± 0.092^c	0.03 ± 0.046^a	2272.89 ± 124^c	5	2
	20 min simmering		3899 ± 126.57^d	0.68 ± 0.007^d	0.1 ± 0.17^b	2642.36 ± 106^c	5	2
	25 min simmering		3395 ± 112.34^b	0.55 ± 0.036^b	0.48 ± 0.062^c	1955.45 ± 118^b	5	2
	25 min simmering & minced		1179 ± 105.78^a	0.41 ± 0.018^a	0.45 ± 0.022^c	492.33 ± 103.22^a	4	1
Tapioca	20 min simmering	4 oz; 100 g 173 Calories	141930 ± 482.5^d	0.54 ± 0.006^c	695.13 ± 103^c	73502.73 ± 358.92^d	7	3
	25 min simmering		83669 ± 322.1^c	0.37 ± 0.034^b	531.27 ± 56.78^b	30939.72 ± 496.2^c	7	3
	30 min simmering		65363 ± 410.73^b	0.35 ± 0.057^ab	528.81 ± 38.02^b	21107.05 ± 453.9^b	7	3
	35 min simmering		62115 ± 340.18 ^ba	0.33 ± 0.015^a	526.93± 45.60^b	20608.62 ± 396.77^b	7	3
	35 min simmering & minced		8004 ± 294.03^a	0.31 ± 0.049^a	208.06 ± 64.18^a	2569.14 ± 388.03^a	4	1
Yellow potato	15 min simmering	4 oz; 100 g 86 Calories	13187 ± 457.69^d	0.36 ± 0.037^ab	280.02 ± 40.77^c	4495.33 ± 57.71^d	6	2
	20 min simmering		7240 ± 556.09^c	0.47 ± 0.014^c	223.34 ± 32.06^b	3388.48 ± 61.73^c	6	2
	25 min simmering		6232 ± 408.12^b	0.32 ± 0.067^a	294.89 ± 38.76^c	2295.98 ± 84.30^b	6	2
	25 min simmering & minced		3946 ± 337^a	0.41 ± 0.082^b	127.1± 22.04^a	2078.47 ± 39.05^a	4	1
Chicken breast	Grilled 15 min	4 oz; 125 g 138 Calories 4 oz; 125 g 133 Calories	6052 ± 97.90^d	0.86 ± 0.055^c	1.32 ± 0.041^a	5165.99 ± 40.63^d	5	2
	Grilled 20 min		5559 ± 85.18^c	0.77 ± 0.062^b	15.51 ± 0.32^c	4297.17 ± 38.71^c	5	2
	30 min simmering		4336± 68.64^a	0.82 ± 0.091^bc	15.3 ± 0.78^c	3543.99 ± 69.81^b	5	2
	Minced 30 min simmering		578 ± 81.23^b	0.49 ± 0.013^a	7.61 ± 0.12^b	283.61 ± 64.20^a	4	1
Brazilian cheese bread	0 minutes dehydration (surface)	3 oz; 80 g 230 Calories	4859 ± 213.64^c	0.92 ± 0.061^a	1835.25 ± 78.99^d	4468.39 ± 55.13^c	6	2
	20 min dehydration (surface)		2215 ± 114.56^b	0.96 ± 0.054^a	1798.84± 76.53^c	2140.15 ± 67.01^b	5	2
	30 min dehydration (surface)		1489 ± 156.78^a	0.96 ± 0.077^a	1259.83± 77.03^c	1434.68 ± 66.24^a	5	2
	0 min dehydration (inside)		1619 ± 207.41^a	0.88 ± 0.018^b	996.64± 13.26^b	1409.12 ± 54.03^a	6	2
	20 min dehydration (inside)		3618 ± 284.16^b	0.76 ± 0.027^a	1.17 ± 0.39^a	2762.28 ± 50.81^b	5	2
	30 min dehydration (inside)		3438 ± 205.11^c	0.74 ± 0.052^a	1.61 ± 0.11^a	2561.82 ± 53.92^c	5	2
Fresh cheese	Fresh cheese complete	4 oz; 125 g 181 Calories	5529 ± 13.31^b	0.9 ± 0.07^b	59.01 ± 4.5 ^ba	4997.83 ± 221.74^b	5	2
	Fresh cheese minced		495 ± 48.92^a	0.82 ± 0.021^a	882.17 ± 39.52^b	409.2 ± 59.40^a	4	1
Papaya	raw	4 oz; 100 g 39 Calories	2975 ± 58.04^b	0.3 ± 0.017^a	192.99 ± 19.21^b	805.09 ± 44.21^b	4	1
	pure		1029 ± 20.76^a	0.31 ± 0.001^a	138.58 ± 10.83^a	328.01 ± 67.02^a	4	1
Avocado	raw	4 oz; 100 g 160 Calories	6031 ± 30.26^b	0.32 ± 0.053^a	207.17 ± 22.98^b	1854.07± 76.38^b	4	1
	pure		2431 ± 47.05^a	0.46 ± 0.017^b	134.39 ± 30.04^a	1102.82 ± 64.61^a	4	1
Sweet corn parcels	Sweet corn parcels	4 oz; 100 g 155 Calories	4934 ± 119.82	0.92 ± 0.063	361.27 ± 56.04	4552.61 ± 128.63	5	2
Pearl barley	20 min simmering	4 oz; 100 g 123 Calories	3281 ± 177.03^d	0.55 ± 0.014^bc	0.04 ± 0.003^a	1802.67 ± 17.52^d	5	2
	30 min simmering 40 min simmering		2462 ± 119.67^c	0.57 ± 0.064^c	0.64 ± 0.055^b	1011.76 ± 54.06^c	5	2
			1872 ± 114.3^a	0.48 ± 0.038^a	5.22 ± 0.48^d	910.57 ± 20.06^b	5	2
	40 min simmering and minced		1347 ± 105.04^a	0.53 ± 0.026^b	2.95 ± 0.1^c	713.98 ± 44.93^a	4	1
Beans	60 min simmering 70 min simmering	4 oz; 100 g 151 Calories	3179 ± 63.51^c	0.68 ± 0.016^b	0.55 ± 0.045^b	2202.34 ± 40.77^d	5	2
			2599 ± 58.44^b	0.68 ± 0.01^b	0.04 ± 0.002^a	1757.55 ± 54.31^b	5	2
	80 min simmering		2797 ± 45.76^b	0.65 ± 0.026^b	0.03 ± 0.001^a	1845.21 ± 25.62^c	5	2
	80 min simmering and minced		1543 ± 28.9^a	0.59 ± 0.088^a	0.03 ± 0.007^a	1027.63 ± 10.95^a	4	1
chicken egg	Boiled 3 min (surface)	4 oz; 100 g 155 Calories	1228 ± 38.16^a	0.96 ± 0.056^b	4.62 ± 0.16^c	1052.14 ± 68.03^a	6	2
	Boiled 6 min (surface)		1314 ± 46.78^ab	0.82 ± 0.014^a	5.15 ± 0.82^d	1231.92 ± 72.38^b	6	2
	Boiled 9 min (surface)		1526 ± 40.66^b	0.9 ± 0.027^b	1.95 ± 0.96^b	1527.87 ± 58.42^c	6	2
	Boiled 12 min (surface)		1628 ± 36.1^c	0.94 ± 0.031^b	1.61 ± 0.99^a	1538.29 ± 43^c	6	2
	Boiled 3 min (Inside)	4 oz; 100 g 155 Calories	1513 ± 48.96^a	0.87 ± 0.055^b	1.4 ± 0.17^a	1310.63 ± 88.06^a	6	2
	Boiled 6 min (Inside)		1751 ± 67.03^b	0.78 ± 0.049^a	2.57 ± 0.76^c	1559.52 ± 76.38^b	6	2
	Boiled 9 min (Inside)		1861 ± 55.83^c	0.87 ± 0.058^b	1.75 ± 0.64^b	1802.75 ± 65.17^c	6	2
	Boiled 12 min (Inside)		2039 ± 64.32^d	0.85 ± 0.023^b	3.61 ± 0.47^d	1909.46 ± 62.05^d	6	2
	Scrambled 3 min	4 oz; 100 g 212 Calories	2482 ± 56.69^a	0.95 ± 0.046^b	4392.84 ± 78.03^d	2301 ± 40.69	6	2
	Scrambled 6 min		2685 ± 40.18^b	0.91 ± 0.019^ab	3631.26 ± 60.28^c	2433.68 ± 38.07	6	2
	Scrambled 9 min		3069 ± 57.93^c	0.88 ± 0.074^a	4210.29 ± 56.78^b	2698.54 ± 78.67	6	2
	Scrambled 12 min		3457 ± 67.93^d	0.93 ± 0.038^b	1637.62 ± 43.86^a	2995.92 ± 59.16	6	2
	Poached 3 min	4 oz; 100 g 146 Calories	380 ± 12.79^a	1.38 ± 0.25^c	787.95 ± 43.84^a	525.92 ± 58.16^b	5	2
	Poached 6 min		422 ± 25.68^b	1.02 ± 0.65^a	1355.54 ± 67.81^b	428.19 ± 60.27^a	7	3
	Poached 9 min		775 ± 30.55	1.21 ± 0.28^b	2359.27 ± 44.42^d	936.68 ± 23.18^c	7	3
	Poached 12 min		890 ± 17.73^d	1.3 ± 0.18^c	2189.19 ± 61.92^c	996.87 ± 30.08^d	7	3
Banana	raw	4 oz; 100 g 89 Calories	5935 ± 81.64^b	0.41 ± 0.061^a	506.96 ± 64.99^b	2418.68 ± 83.02^b	5	2
	pure		307 ± 27.86^a	0.55 ± 0.077^b	211.05 ± 51.68^a	167.47± 57.43^a	4	1
Agar	Agar: Water 1:1	4 oz; 125 g 33 Calories	3225 ± 81.67^c	0.48 ± 0.069^b	67.31 ± 12.06^b	1656.85 ± 57.50^d	4	1
	Agar: Water 1:2		4958 ± 55.92^d	0.56 ± 0.014^c	87.67 ± 16.84^d	2754.69 ± 67.30^e	4	1
	Agar: Water 1:3		1957 ± 47.03^b	0.54 ± 0.057^c	92.78 ± 17.44^d	1056.08 ± 52.44^c	4	1
	Agar: Water 1:4		3592 ± 70.30^c	0.47 ± 0.041^b	10.43 ± 20.07^a	1750.96 ± 50.17^d	4	1
	Agar: Water 1:5		1523 ± 61.27^b	0.57 ± 0.033^c	80.14 ± 14.99^c	872.99 ± 43.06^b	4	1
	Agar: Water 1:6		1038 ± 50.03^a	0.63 ± 0.029^a	61.79 ± 16.35^b	652.14 ± 47.02^a	4	1
Oat flake	Water: oat flakes 1:1	4 oz; 100 g 92 Calories	165± 8.5^b	1.26 ± 0.31^b	13.79± 0.52^b	207.67 ± 2.52^c	5	2
	Water: oat flakes 1:2		345 ± 15.6^e	0.6 ± 0.067^a	93.34± 0.8^c	205.99 ± 9.07^c	5	2
	Water: oat flakes 1:3		295 ± 54.8^d	0.62 ± 0.071^a	111.62 ± 54.04^d	182.82 ± 46.11^b	5	2
	Water: oat flakes 2:1		255 ± 28.9^c	0.63 ± 0.016^a	159.34 ± 30.88^e	161.31 ± 22.16^a	5	2
	Water: oat flakes 2:2		617 ± 67.2^a	0.6 ± 0.054^a	80.28± 20.16^a	372.56 ± 30.27^d	5	2
	Water: oat flakes 2:3		1295 ± 98.5 ^f	0.69 ± 0.022^a	86.48± 16.75^c	896.6 ± 10.06^e	5	2
Gelatin and Jelly	Gelatin: water 1:1	4 oz; 125 g 8 Calories	1688 ± 72.59	1.24 ± 0.25	5532.49 ± 43.75^d	2085.71 ± 68.66^d	7	3
	Gelatin: water 1:2		1145 ± 45.66^b	1.31 ± 0.67^b	3849.44 ± 67.90^b	1501.59 ± 73.2^b	7	3
	Gelatin: water 1:3		817 ± 10.87^a	1.5 ± 0.52^c	2881.24 ± 77.30^a	1221.81 ± 56.88^a	7	3
	Jelly: water 1:1	4 oz; 125 g 54 Calories	2835 ± 60.16^e	1.11 ± 0.86^a	9118.57 ± 76.9 ^f	3135.41 ± 58.16 ^f	7	3
	Jelly: water 1:2		1981 ± 67.2^d	1.18 ± 0.41^a	6482.52 ± 81.65^e	2344.2 ± 52.17^e	7	3
	Jelly: water 1:3		1468 ± 47.3^c	1.27 ± 0.77^b	4894.31± 55^c	1861.42 ± 48.91^c	7	3
Potato	25 min simmering	4 oz; 100 g 86 Calories	16977 ± 513.09^d	0.19 ± 0.011^a	153.21± 2.51^b	3217.63 ± 59.93^c	6	2
	30 min simmering		16238 ± 452.17^d	0.35 ± 0.065^c	123.68± 5.68^a	5896.58 ± 77.82^d	6	2
	35 min simmering		9118 ± 52.63^c	0.21 ± 0.019^b	305.38± 9.98^d	1994.38 ± 44.10^a	6	2
	40 min simmering		1351 ± 44.95^b	0.25 ± 0.043^b	196.81± 8.12^c	3245.86 ± 67.32^c	6	2
	40 min simmering and minced		887 ± 3.51^a	0.26 ± 0.026^b	382.63± 4.19^e	2875.67 ± 40.54^b	4	1
Wheat short pasta	10 min simmering	4 oz; 100 g 131 Calories	2336 ± 44.76^d	0.78 ± 0.055^a	19.84 ± 0.56^a	1832.66 ± 94.69^d	5	2
	15 min simmering		1688 ± 38.94^c	0.9 ± 0.016^b	1517.6 ± 47.63^b	1511.99 ± 67.03^c	7	3
	20 min simmering		1251 ± 56.75^b	1.09 ± 0.69^c	3678.76 ± 101.3^d	1364.8 ± 44.69^b	7	3
	25 min simmering		946 ± 25.97^a	1.21 ± 0.74^d	2998.02 ± 98.26^c	1143.93 ± 67.31^a	7	3
White polished rice	10 min simmering	4 oz; 100 g 182 Calories	1457 ± 76.11^c	0.38 ± 0.062^a	1.79 ± 0.71^b	554.82 ± 3.11^a	5	2
	15 min simmering		1235 ± 50.18^b	0.47 ± 0.051^b	1.58 ± 0.17^a	582.74 ± 17.43^ab	5	2
	20 min simmering		1437 ± 60.82^c	0.58 ± 0.049^c	4.48 ± 0.42^c	840.51 ± 10.99^c	5	2
	25 min simmering		1117 ± 54.16^a	0.54 ± 0.011^c	44.33 ± 0.58^d	604.6 ± 18.53^b	5	2
Sweet Corn	5 min simmering	4 oz; 100 g 81 Calories	1517 ± 52.93^a	0.59 ± 0.034^b	2.12 ± 0.43^a	889.79 ± 4.5^a	5	2
	10 min simmering		1895 ± 66.81^b	0.59 ± 0.018^b	8.16 ± 0.67^c	1126.33 ± 46.31^b	5	2
	15 min simmering		3302 ± 71.2^c	0.58 ± 0.01^b	3.29 ± 0.32^b	1924.37 ± 51.08^d	5	2
	20 min simmering		3437 ± 70.17^c	0.5 ± 0.073^a	10.8 ± 2.6^d	1763.56 ± 50.62^c	5	2
Wholemeal loaf	Roasted 1 min	2 oz; 42 g 128 Calories	4312 ± 54.02^a	0.72 ± 0.055^b	0.04 ± 0.001^a	3087.46 ± 47.14^a	7	3
	Roasted 2 min		4903 ± 61.03^b	0.65 ± 0.071^a	0.04 ± 0.005^a	3151.39± 41.26^a	7	3
	Roasted 3 min		10090 ± 180.31^c	0.65 ± 0.016^a	0.02 ± 0.006^a	6589.09± 51.96^b	7	3
	Hydration 20 min	2 oz; 42 g 128 Calories	5232 ± 78.66^b	0.65 ± 0.067^a	0.3 ± 0.021^a	3417.18 ± 30.78^b	5	2
	Hydration 60 min		3947 ± 54.33^a	0.67 ± 0.043^a	0.06 ± 0.001^a	2631.01 ± 40.22^a	7	3
	Hydration 90 min		3657 ± 50.16^a	0.7 ± 0.025^a	0.02 ± 0.007^a	2557.67 ± 48.92^a	7	3
Carrot	25 min simmering	1 oz; 30 g 30 Calories	106060 ± 680.17^e	0.37 ± 0.043^c	413.4± 47.75^d	38008.22 ± 358.61^e	7	3
	30 min simmering		70473 ± 249.5^d	0.3 ± 0.017^b	257.96 ± 56.08^b	21082.34 ± 466.18^d	7	3
	35 min simmering		55823 ± 532.89^c	0.31 ± 0.037^b	339.78 ± 67.31^c	18934.28 ± 478.34^c	7	3
	40 min simmering		48397 ± 310.06^b	0.26 ± 0.077^a	262.77 ± 40.62^b	12519.26 ± 437.10^b	7	3
	40 min simmering & minced		23305 ± 225.6^a	0.3 ± 0.031^b	131.99 ± 39.88^a	6786.74 ± 339^a	5	2
Lentil	40 min simmering	4 oz; 100 g 120 Calories	16969 ± 517.61^c	0.37 ± 0.057^b	66.14 ± 1.69^c	6081.31 ± 47.05^c	5	2
	60 min simmering		11275 ± 488.1^b	0.3 ± 0.082^a	41.27 ± 2.22^a	3373.17 ± 40.12^b	5	2
	70 min simmering		7331 ± 509.3^a	0.31 ± 0.071^a	54.36 ± 4.57^b	2069.48 ± 48.56^a	5	2
Ripe Banana chips	10 min simmering	4 oz; 100 g 116 Calories	26529 ± 317.46^e	0.68 ± 0.078^a	164.8± 33.82^d	17897.55± 466.94^d	6	2
	15 min simmering		25204 ± 409.1^d	0.7 ± 0.016^a	64.93± 4.02^b	17600.12± 451.83^d	6	2
	20 min simmering		21799 ± 338.17^c	0.67 ± 0.043^a	123.1± 22.87^c	14600.04 ± 302.8^c	6	2
	25 min simmering		14624 ± 304.66^b	0.67 ± 0.033^a	55.61± 12.45^b	9699.47 ± 46.87^b	6	2
	25 min simmering & minced		9559 ± 283.19^a	0.65 ± 0.015^a	22.99± 2.51^a	7611.38 ± 50.18^a	4	1
	sauteing 2 min	4 oz; 100 g 254 Calories	10997 ± 488.77^a	0.6 ± 0.087^a	185.85± 38.74^a	6451.04 ± 51.66^a	6	2
	sauteing 3 min		12090 ± 492.15^b	0.6 ± 0.012^a	212.07± 40.53^b	7208.44 ± 48.92^b	6	2
	sauteing 4 min		18733 ± 390.50^c	0.59 ± 0.01^a	220.35± 47.22^b	8247.49 ± 69.08^c	6	2
Green Banana chips	40 min simmering	4 oz; 100 g 116 Calories	26543 ± 276.07^c	0.74 ± 0.081^b	47377.9 ± 152.75^d	19799.45 ± 312.24^c	7	3
	50 min simmering		27200 ± 337.82^d	0.72 ± 0.016^b	16491.63 ± 220.13^a	19626.58 ± 415.67^c	7	3
	60 min simmering		19765 ± 306.43^b	0.72 ± 0.019^b	3751.82 ± 76.38^c	14197.99 ± 407.55^b	7	3
	70 min simmering		18905 ± 315.1^a	0.67 ± 0.011^a	27047.29 ± 198.25^b	13359.24 ± 418.38^a	7	3
	Sauteing 1 min	4 oz; 100 g 254 Calories	77963 ± 493.12^a	0.73 ± 0.056^d	0.72 ± 0.38^b	64884.66 ± 490.03^a	7	3
	Sauteing 3 min		86670 ± 512.76^c	0.69 ± 0.023^c	1.62 ± 0.87^c	70213.92 ± 3355.11^b	7	3
	Sauteing 4 min		80337 ± 551.61^b	0.61 ± 0.087^b	0.4 ± 0.013^a	71152.7 ± 380.17^c	7	3
	Sauteing 5 min		88616 ± 507.65^d	0.57 ± 0.017^a	0.35 ± 0.096^a	71705.63 ± 411.84^c	7	3

Table 10. Summary mechanical parameters categorization for semisolid and solid food patterns by IDDSI descriptor. H, Hardness (N/m²). C, Cohesiveness (0–1). A, Adhesiveness (J/m³). *Gallego et al.,^[41].

Descriptor IDDSI	Parameters	Texture profile analysis		Patterns by descriptor type (%)	Dysphagia level*
		Matsuo & Fujishima^[]	Own
4- Pureed	Hardness (N/m^2) Cohesiveness Adhesiveness (j/m^3)	H ≤ 15000 0.2 ≤ C ≤ 0.9 A ≤ 1000	H ≤ 15000 0.2 ≤ C ≤ 0.9 A ≤ 900	25.60	1
5-Minced & moist	Hardness (N/m^2) Cohesiveness Adhesiveness (j/m^3)	15000 ≤ H ≤ 40000 0 ≤ C ≤ 1.0 A ≤ 1000 4 – Extremely thick liquid	15000 ≤ H ≤ 37000 0 ≤ C ≤ 1.0 A ≤ 900 4 – Extremely thick liquid	33.7	2
6-Soft & bite-sized	Hardness (N/m^2) Cohesiveness Adhesiveness (j/m^3)	15000 ≤ H ≤ 40000 0 ≤ C ≤ 1.0 A ≤ 1000	15000 ≤ H ≤ 37000 0 ≤ C ≤ 1.0 A ≤ 900	23.5	2
7-Regular-Easy to chew	Hardness (N/m^2) Cohesiveness Adhesiveness (j/m^3)	H > 40000 0 ≤ C ≤ 1.0 A > 1000	H > 40000 0 ≤ C ≤ 1.0 A > 1000	17.19	3

Values correspond to the average among patterns in the same category described in Table 9

Table

Equation number	Equations
Eq. 1(1) $\mathit{\sigma }=\mathit{\eta }.\mathit{\gamma }$(1)	$\mathit{\sigma }=\mathit{\eta }.\dot{y}$
Eq. 2(2) $\mathit{\sigma }={\sigma }_o\mathit{K}{\dot{\gamma }}^{\mathit{n}}$(2)	$\mathit{\sigma }={\sigma }_o\mathit{K}{\dot{y}}^{\mathit{n}}$
Eq. 3(3) $\mathit{\sigma }=\mathit{K}{\dot{\gamma }}^{\mathit{n}}$(3)	$\mathit{\sigma }=\mathit{K}.{\dot{y}}^{\mathit{n}}$
Eq. 4(4) $\mathit{C}=\mathit{Area}2/\mathit{Area}1$(4)	$\mathit{C}=\mathit{Area}2/\mathit{Area}1$
Eq. 5(5) $\mathit{E}=\mathit{Distance}2/\mathit{Distance}1$(5)	$\mathit{E}=\mathit{Distance}2/\mathit{Distance}1$
Eq. 6(6) $\mathit{A}=\mathit{Area}3$(6)	$\mathit{A}=\mathit{NegativeArea}\ast -1$
Eq. 7(7) $\mathit{FA}=-1\ast \mathit{Peak}\mathit{Negative}$(7)	$\mathit{FA}=-1\ast \mathit{PeakNegative}$
Eq. 8(8) $\mathit{G}=\mathit{H}\ast \mathit{C}$(8)	$\mathit{G}=\mathit{F}\ast \mathit{C}$
Eq. 9(9) $\mathit{CH}=\mathit{G}\ast \mathit{E}$(9)	$\mathit{CH}=\mathit{G}\ast \mathit{E}$

Table

Symbology	Meaning
η	Viscosity
σ	shear stress
ẏ	Shear rate
σo	Elastic limit
K	Consistency index
n	Flow behavior index
NF	Newtonian
NNF	Non-Newtonian
PsF	Pseudoplastic
DF	Dilatant
PLF	Plastic
TF	Thixotropic
RF	Rheopectic
H	Hardness
C	Cohesiveness
E	Elasticity
A	Adhesiveness
AF	Adhesive force
G	Gumminess
CH	Chewiness

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