A Sensory Method to Evaluate Food Texture for Oropharyngeal Dysphagia by Emulating Oral Tasks.

ABSTRACT: Dysphagia involves impairments in chewing and swallowing, requiring foods with controlled textural properties to ensure safe and efficient oral processing. Despite standardized frameworks like the International Dysphagia Diet Standardisation Initiative (IDDSI), reproducible sensory evaluation tools are limited. This study proposes a methodological framework for the sensory evaluation of texture-modified foods (TMFs) designed to mimic the oral processing patterns of individuals with oropharyngeal dysphagia (OD). A multidisciplinary expert panel developed a structured sensory protocol incorporating emulated oral tasks representative of typical oral behaviors in OD patients. Thirty-two commercial TMFs were analyzed, identifying key sensory attributes-hardness, fracturability, adhesiveness, fl

SUBMITTER: Paniagua J 

PROVIDER: S-EPMC12923384 | biostudies-literature | 2026 Feb

REPOSITORIES: biostudies-literature