Optimizing texture-modified broccoli purées for dysphagia diets in collective catering

Remón, Sara (Universidad de Zaragoza) ; Sanclemente, Teresa (Universidad de Zaragoza) ; Ferrer-Mairal, Ana (Universidad de Zaragoza)

Resumen: Texture-modified foods (TMFs) are essential to ensure safe swallowing in individuals with dysphagia, particularly in collective catering systems where meals are prepared in advance and regenerated before service. However, limited evidence exists on how culinary processing, storage, and regeneration conditions affect the structural stability and sensory suitability of vegetable pur´ees compliant with the IDDSI framework. This study aimed to optimise broccoli pur´ees for collective catering by evaluating the effects of cooking, processing, thickening, storage, and regeneration on texture, colour, stability, and sensory properties, while ensuring compliance with IDDSI Level 4. The experimental work was conducted in two phases. In Phase 1, the effects of cooking method (boiling vs. steaming), mechanical grinding, and freezing on pur´ee structure were assessed. Steaming cooking and subsequent freezing produced smoother and more cohesive textures, aligning with sensory preferences and indicating improved swallowability. However, these treatments also increased syneresis and led to colour loss, revealing the need to balance structural softening with matrix stability and visual quality. In Phase 2, the impact of hydrocolloids (xanthan gum, xanthan–guar blend, and modified starch) on stability and texture was evaluated after refrigerated storage and regeneration. Gum-based thickeners improved uniformity, reduced adhesiveness, and prevented syneresis, whereas starch-based pur´ees remained firmer and darker. Steam regeneration preserved texture, colour, and sensory quality more effectively than dry heat, which promoted firming and surface dehydration. Overall, the results demonstrate that combining culinary techniques with tailored thickening strategies can produce stable, palatable broccoli pur´ees suitable for dysphagia diets in professional kitchens. Integrating instrumental and sensory evaluations proved essential for identifying formulations that simultaneously meet safety, sensory, and operational requirements.

Idioma: Inglés

DOI: 10.1016/j.afres.2026.101939

Año: 2026

Publicado en: Applied food research 6, 1 (2026), 101939 [12 pp.]
ISSN: 2772-5022

Financiación: info:eu-repo/grantAgreement/EUR/ERASMUS/2020-1-ES01-KA204-083288

Tipo y forma: Artículo (Versión definitiva)

Área (Departamento): Área Nutrición Bromatología (Dpto. Produc.Animal Cienc.Ali.)
Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)