{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,30]],"date-time":"2026-10-30T18:58:29Z","timestamp":1793386709557,"version":"4.5.0"},"reference-count":34,"publisher":"MDPI AG","issue":"21","license":[{"start":{"date-parts":[[2025,10,31]],"date-time":"2025-10-31T00:00:00Z","timestamp":1761868800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Navarre Government","award":["PC056-057"],"award-info":[{"award-number":["PC056-057"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Oropharyngeal dysphagia (OD) management requires texture-modified foods (TMFs). The International Dysphagia Diet Standardization Initiative (IDDSI) framework classifies TMFs from drinks (levels 0\u20132) to pur\u00e9es and soft-solid foods (levels 3\u20134). However, current instrumental methods for analyzing commercial OD-oriented TMFs often fail to provide reliable classifications, limiting their clinical and industrial applicability. This study aimed to evaluate the effectiveness and reliability of the Back-Extrusion Test (BET) in classifying commercial OD-oriented TMFs according to the IDDSI framework. Fifty-four commercial TMFs were analyzed using BET1 method (firmness and adhesiveness), and BET2 method (firmness, consistency, cohesiveness, and cohesion work). A progressive increase in firmness and consistency was detected as IDDSI level rose, with significant differences between levels. The classification accuracy for IDDSI levels, as determined by discriminant analysis, was 66.1% (BET1) and 76.8% (BET2), although both methods showed reduced performance, particularly for level 4 foods. Cluster analysis revealed three groups by means of BET1 and BET2, identifying levels of foods with low, intermediate, and high textural complexity. This finding suggests that a simplified classification framework could improve objectivity and reliability in assessing OD-oriented TMFs. Furthermore, integrating additional instrumental techniques may improve the accuracy classification of commercial foods where BET methods fail.<\/jats:p>","DOI":"10.3390\/foods14213741","type":"journal-article","created":{"date-parts":[[2025,11,3]],"date-time":"2025-11-03T14:40:48Z","timestamp":1762180848000},"page":"3741","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Textural Classification of Commercial Foodstuffs for Dysphagia Using Back-Extrusion Test"],"prefix":"10.3390","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-6371-0080","authenticated-orcid":false,"given":"Mar\u00eda Teresa","family":"Murillo-Arbizu","sequence":"first","affiliation":[{"name":"Institute for Sustainability & Food Chain Innovation (IS-FOOD), Public University of Navarra (UPNA), Jer\u00f3nimo de Ayanz Building, Arrosadia Campus, 31006 Pamplona, Navarre, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8999-0669","authenticated-orcid":false,"given":"Leyre","family":"Urtasun del Castillo","sequence":"additional","affiliation":[{"name":"National Centre for Food Technology and Safety (CNTA), Crta-Na-134-Km 53, 31570 San Adri\u00e1n, Navarre, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sandra","family":"Gonz\u00e1lez-Casado","sequence":"additional","affiliation":[{"name":"National Centre for Food Technology and Safety (CNTA), Crta-Na-134-Km 53, 31570 San Adri\u00e1n, Navarre, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7746-6365","authenticated-orcid":false,"given":"Juan Jes\u00fas","family":"Mar\u00edn-M\u00e9ndez","sequence":"additional","affiliation":[{"name":"National Centre for Food Technology and Safety (CNTA), Crta-Na-134-Km 53, 31570 San Adri\u00e1n, Navarre, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1147-6536","authenticated-orcid":false,"given":"Francisco C.","family":"Iba\u00f1ez","sequence":"additional","affiliation":[{"name":"Institute for Sustainability & Food Chain Innovation (IS-FOOD), Public University of Navarra (UPNA), Jer\u00f3nimo de Ayanz Building, Arrosadia Campus, 31006 Pamplona, Navarre, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6662-6394","authenticated-orcid":false,"given":"Mar\u00eda Jos\u00e9","family":"Beriain","sequence":"additional","affiliation":[{"name":"Institute for Sustainability & Food Chain Innovation (IS-FOOD), Public University of Navarra (UPNA), Jer\u00f3nimo de Ayanz Building, Arrosadia Campus, 31006 Pamplona, Navarre, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,10,31]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"271","DOI":"10.1016\/bs.afnr.2016.11.008","article-title":"Chapter Eight\u2014Nutritional Aspects of Dysphagia Management","volume":"Volume 81","year":"2017","journal-title":"Advances in Food and Nutrition Research"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"4","DOI":"10.1111\/jtxs.12567","article-title":"Texture and Texture Assessment of Thickened Fluids and Texture-Modified Food for Dysphagia Management","volume":"52","author":"Hadde","year":"2021","journal-title":"J. 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