Textural Classification of Commercial Foodstuffs for Dysphagia Using Back-Extrusion Test.

ABSTRACT: Oropharyngeal dysphagia (OD) management requires texture-modified foods (TMFs). The International Dysphagia Diet Standardization Initiative (IDDSI) framework classifies TMFs from drinks (levels 0-2) to purées and soft-solid foods (levels 3-4). 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

SUBMITTER: Murillo-Arbizu MT 

PROVIDER: S-EPMC12611084 | biostudies-literature | 2025 Oct

REPOSITORIES: biostudies-literature