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Formulation of Functional Liquid Diets Under IDDSI Levels 0 to 2 for Dysphagia Patients: Physico-Chemical, Sensory, Antioxidant and Electromyographic Oral Processing Analyses

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Abstract

Dysphagia is a significant health concern especially amongst the old age population. It is an ailment brought on by the weakening of the swallowing muscles. To reduce the risk of choking in dysphagia patients, the food is usually diluted to suit their swallowing ability. But dilution results in reducing the nutritional density of the foods thus causing undernutrition and malnutrition in patients. In this study, functional liquid diets were formulated under International Dysphagia Diet Standardization Initiative (IDDSI) levels 0–2. The developed diets were analysed for their proximate composition, colour, antioxidant and sensory properties. Antioxidant activities were determined using 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS+), 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP) and total phenolic content (TPC) methods. The highest ABTS+ value was observed in pumpkin puree (level-2) i.e. 98.59%. Black carrot juice (level-1) showed the highest DPPH free radical scavenging activity and FRAP value viz. 88.43% and 689.33 µM TE/g, respectively. Electromyography (EMG) is an upcoming technique of food texture evaluation which provides real-time information about food oral processing. In this study, an EMG was conducted to measure the myoelectrical activity of human suprahyoid and masseter muscles by placing electrodes on the skin’s surface during the oral processing of liquid. The EMG parameters correlated significantly with viscosity, ease of swallowing and IDDSI levels of the formulated diets. Hence EMG can be used as a tool for design and development of textured-modified diets for dysphagia patients. The sensory scores of formulated diets in this study were high indicating that these liquid diets may be incorporated into the diet plans of dysphagia patients.

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Data Availability

The datasets generated during and/or analysed during the current study are available from the corresponding author on reasonable request.

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Acknowledgements

The authors would like to thank the Rashtriya Uchchatar Shiksha Abhiyan (RUSA), Department of Higher Education, Ministry of Human Resource Development, Government of India for funding this research project.

Funding

Funded by Rashtriya Uchchatar Shiksha Abhiyan (RUSA), Department of Higher Education, Ministry of Human Resource Development, Government of India.

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Authors and Affiliations

  1. Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005, Punjab, India

    Navdeep Singh Sodhi, Bhavnita Dhillon, Deepak Bhagat, Priya Gupta, Amritpal Kaur, Shivangi Sharma & Zakir Showkat Khan

  2. Department of Medicine, Government Medical College, Amritsar, 143001, Punjab, India

    Pashaura Singh Sandhu

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  1. Navdeep Singh Sodhi
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Contributions

Conceptualization: NSS, BD, PSS; Methodology: NSS, BD; Formal analysis and investigation: DB, PG, AK; Writing—original draft preparation: DB, PG; Writing—review and editing: PSS, SS, ZSK; Funding acquisition: NSS (PI), BD (Co-PI); Resources: NSS, BD; Supervision: NSS, BD, AK.

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Correspondence to Bhavnita Dhillon.

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The conduct of present study was approved by the Ethical Committee of Guru Nanak Dev University, Amritsar 143 005, Punjab, India.

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Sodhi, N.S., Dhillon, B., Sandhu, P.S. et al. Formulation of Functional Liquid Diets Under IDDSI Levels 0 to 2 for Dysphagia Patients: Physico-Chemical, Sensory, Antioxidant and Electromyographic Oral Processing Analyses. Dysphagia (2024). https://doi.org/10.1007/s00455-024-10671-9

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