{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,11,13]],"date-time":"2026-11-13T04:31:37Z","timestamp":1794544297141,"version":"4.9.1"},"reference-count":36,"publisher":"MDPI AG","issue":"13","license":[{"start":{"date-parts":[[2025,6,25]],"date-time":"2025-06-25T00:00:00Z","timestamp":1750809600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Oropharyngeal dysphagia is a common condition among older adults and individuals with neurological disorders, necessitating the use of texture-modified foods (TMFs) to ensure safe swallowing; however, reheating often leads to syneresis and structural breakdown, compromising both functionality and patient acceptability. This study aimed to evaluate the efficacy of single and binary hydrocolloid systems for improving the thermal and structural stability of moulded carrot pur\u00e9e formulated to meet International Dysphagia Diet Standardisation Initiative (IDDSI) Level 4 standards. The main methods involved preparing pur\u00e9es with various hydrocolloid combinations, assessing gel strength, shape retention, and syneresis following steaming, and validating results using commercial moulds. Thermoreversible methylcellulose (Benecel\u2122 A4M) was the most effective single-component system, while binary blends of A4M with locust bean gum (LBG)\u2014specifically B2 (1.5% A4M + 0.5% LBG) and B3 (1.5% A4M + 1% LBG)\u2014demonstrated superior structural integrity, with height retention of 80 \u00b1 2% (B2) and 85 \u00b1 2% (B3), and reduced syneresis (~22 \u00b1 1% and ~19 \u00b1 3%, respectively; p &lt; 0.05), both meeting IDDSI requirements. In contrast, formulations containing agar, xanthan, or carboxymethylcellulose exhibited poorer shape fidelity, likely due to matrix-disrupting interactions. These findings indicate that A4M-LBG blends offer a practical solution for producing reheatable, visually recognisable meals for individuals with moderate-to-severe dysphagia.<\/jats:p>","DOI":"10.3390\/foods14132248","type":"journal-article","created":{"date-parts":[[2025,6,26]],"date-time":"2025-06-26T03:39:59Z","timestamp":1750909199000},"page":"2248","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":12,"title":["Thermoreversible Hydrocolloid Blends for Structurally Stable Reheated Carrot Pur\u00e9e in Dysphagia Management"],"prefix":"10.3390","volume":"14","author":[{"given":"Narmatha","family":"Maran","sequence":"first","affiliation":[{"name":"Singapore Institute of Technology, Food, Chemical and Biotechnology Cluster, 1 Punggol Coast Road, Singapore 828608, Singapore"},{"name":"School of Food Technology and Natural Sciences, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0997-8246","authenticated-orcid":false,"given":"Jorry","family":"Dharmawan","sequence":"additional","affiliation":[{"name":"Singapore Institute of Technology, Food, Chemical and Biotechnology Cluster, 1 Punggol Coast Road, Singapore 828608, Singapore"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3453-3468","authenticated-orcid":false,"given":"Kelvin K. T.","family":"Goh","sequence":"additional","affiliation":[{"name":"School of Food Technology and Natural Sciences, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,6,25]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"280","DOI":"10.1007\/s40141-013-0024-z","article-title":"The need for international terminology and definitions for texture-modified foods and thickened liquids used in dysphagia management: Foundations of a global initiative","volume":"1","author":"Cichero","year":"2013","journal-title":"Curr. Phys. Med. Rehabil. Rep."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"175","DOI":"10.1186\/s12967-022-03380-0","article-title":"The global prevalence of oropharyngeal dysphagia in different populations: A systematic review and meta-analysis","volume":"20","author":"Rajati","year":"2022","journal-title":"J. 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