Table 1 3D food printing in nutritional customization for developing personalized food for the elderly with dysphagia

Protein

Pork leg meat

Pork meat puree was modified in nutritional value and texture properties by varying the contents of xanthan gum and guar gum blend

[11]

Beef blade roast

Cooked beef paste was mixed with various hydrocolloid compounds, including xanthan gum, guar gum, k-carrageenan, and locust bean gum, to improve printability, texture, and calorie intake

[12]

Chickpea + mealworm proteins

Food was prepared in the same proportion from a mixture of chickpea protein isolate and mealworm protein isolate gel for balancing essential amino acid contents and customizing the soft structure

[8]

Cricket + pea proteins

3D-printed personalized mashed potato with the addition of cricket and pea powders was prepared for shape resolution, taste, and nutritional profile improvement

[10]

Pea protein isolate + pea protein hydrolysate

Protein-enriched food was developed by incorporating pea protein isolate with pea protein hydrolysate, resulting in hardness reduction and food digestible properties improvement

[22]

Soy + fungus proteins

Sustainably nutritious food was formulated from white mushroom mixing with different amounts of soy protein isolate for food intake, soft texture, and the muscle strength enhancement to patient with dysphagia

[48]

Carbohydrates

Vegetable + polysaccharide hydrocolloid

Low-starch-containing foods were prepared from a combination of fresh vegetables (garden pea, carrot, and bok choy) with various contents of xanthan gum to preserve nutrition vitamin intake, and visually appealing and texturally safe for consumption

[30]