Justification of the Choice of Raw Materials for the Creation of Specialized Nutrition for People with Dysphagia Using 3D Printing

Introduction. The study focuses on the development of specialized nutrition for individuals with dysphagia using 3D printing technology. The relevance of the research and existing knowledge gaps are driven by the limited range of commercially available products for dysphagic patients, their high cost, and uniform texture, which negatively impact patients' quality of life. Existing studies explore various approaches to the development of 3D-printed food, including the use of protein isolates, starch-based gels, and stabilized purees; however, most of these approaches rely on expensive or hard-to-access components. 

Purpose. Analysis of nutritional recommendations for people with dysphagia and development of a tasty and attractive dish from natural ingredients, in order to meet the needs of medical institutions for products and ensure their availability for people with dysphagia.

Materials and Methods. The research methods included the formulation of food inks based on readily available domestic raw materials - potato, cabbage, carrot, onion, and zucchini powders - combined with guar and xanthan gums, experimental 3D printing, and texture evaluation according to IDDSI standards. 

Results. The results and discussion demonstrated that the developed product successfully passed the spoon tilt test, corresponding to Level 4 thickness, while the combination of thickeners ensured a homogeneous structure and shape stability for at least 30 minutes. Sensory evaluation identified the need for additional optimization of printing parameters to improve the product's appearance. Compared to previously published studies, this research demonstrated the feasibility of creating specialized nutrition with an adapted composition that meets the dietary requirements of dysphagic patients. 

Conclusions confirm the potential of 3D printing technology for medical nutrition, and future studies will focus on enhancing flavor characteristics, refining extrusion parameters, and conducting clinical validation of the developed product.

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