Table 2 International Dysphagia Diet Standardization (IDDS) tests on 3D-printed food with modified texture for patients with dysphagia

25 w/v % of soy protein isolate (SPI) with various content (10, 20, and 30 wt %) of red cabbage (RC) subjecting to infill rate (12.5, 25 and 50%) during 3D printing performance

• All the printed structures were easily mashed with a fork and did not recover their original shape after the removal of the fork

• 12.5% infill rate sample in level 5

• 25 and 50% infill rate samples in level 6

[6]

Fish paste with different konjac gum (KGM)/xanthan gum (XG) ratios (12/0, 5/1, 3/1, 1/1, 1/3, 1/5, 0/12, w/w)

• All the fish pastes were piled on the fork and did not flow or drip through the fork tines

• The fish pastes conformed with the description of the potential transitional foods (level 5/6/7)

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Black fungus (Auricularia auricula) powder with different concentrations (0.3%, 0.6%, 0.9%) of gums: k-carrageenan gum (KG), xanthan gum (XG) and Arabic gum (AG)

• Control and gum-containing samples would flow slowly through the fork prongs and form a short tail below the fork

• All the 3D-printed foods in level 5 as minced and moist foods with texture-modified

[50]

15% (w/w) mung bean protein (MBP) and (5% (w/w) rose powder (RP) with different concentrations (0%, 0.6%, 0.9%, 1.2%, and 1.5% (w/w) of flaxseed gum (FG)

• All the printed samples were deformed without difficulty, and a clear pattern of the prongs was left on the surface of the cubes after the fork pressure tests

• 3D-printed samples met level 4 as pureed/extremely thick foods

[34]

Pea protein isolate (PPI) by incorporating XG at various of 0.05, 0.1, 0.3, 0.5, 0.7, and 1% (w/w)

• The sample without XG flowed gradually from the fork’s prongs and formed a short tail below the fork

• XG-containing samples prevented the flow of inks through the fork’s prongs and could pile above the fork that met level 4 as pureed/extremely thick foods

[25]