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Analyses of functional diets formulated for dysphagia patients under international dysphagia diet standardization initiative (IDDSI) level 3 to level 7

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Abstract

Dysphagia is an ailment in which the swallowing ability of a person is compromised due to old age, accidents or certain cancers. For dysphagia patients, the food is usually diluted to suit their compromised swallowing ability thus reducing the nutrient density. For the similar reason the dysphagia diets are generally deficit in fruits, vegetables and whole grains. Insufficient food and nutrient intake leads to malnutrition and further reduces the body’s ability to recover. In this study, different modified textured functional food products were developed with the incorporation of various fruits and vegetables. The texture of the foods was altered to standardize each product under international dysphagia diet standardization initiative (IDDSI) levels 3 to level 7. The products were fruit smoothie (level 3), apple-black carrot blend (level 4), oats with fruit puree (level 5), oats with fruit chunks (level 6) and vegetable poha (level 7). Antioxidant activity analyses were conducted with four different methods namely, DPPH, TPC, FRAP and ABTS+ and the values varied between 79.31 to 98.11%, 174.2 to 575.6 µg GAE/g, 37.44 to 77.62 µM TE/g, and 81.73 to 97.28%, respectively for the formulated products. The aerobic plate count (APC) and yeast and mold count (YMC) results revealed that although all the products were fit for consumption on day 1 but were highly perishable i.e. most of these were spoiled on day 2. These food products showed the high nutritive value, the ash, fat, protein and fiber contents varied between 0.80–1.86, 1.26–6.81, 0.88–10.81, and 1.66–5.60%, respectively. All the formulated products were having acceptable scores for different sensory attributes indicating their potential for commercialization. The formulated functional foods can be used in the diet plans of dysphagia patients to improve their nutrient uptake as well as physiological and psychological conditions.

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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, Punjab, 143005, India

    Bhavnita Dhillon, Navdeep Singh Sodhi, Dilpreet Singh & Amritpal Kaur

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  1. Bhavnita Dhillon
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  2. Navdeep Singh Sodhi
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  3. Dilpreet Singh
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  4. Amritpal Kaur
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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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Dhillon, B., Sodhi, N.S., Singh, D. et al. Analyses of functional diets formulated for dysphagia patients under international dysphagia diet standardization initiative (IDDSI) level 3 to level 7. Food Measure 16, 3537–3546 (2022). https://doi.org/10.1007/s11694-022-01454-7

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  • DOI: https://doi.org/10.1007/s11694-022-01454-7

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