Construction of Pea Protein-Coconut Oil-Potato Starch Gel System and Application in the Development of Dysphagia Food

Dysphagia (DP) was an increasingly prevalent health issue in aging populations, leading to increasing demand for DP-oriented food. This study aimed to develop a composite gel system based on pea protein-coconut oil-potato starch to address the functional and nutritional limitations of single-component gels and explore its potential for dysphagia food applications. Using potato starch as the matrix, a ternary composite gel system was formulated by incorporating pea protein (4%, w/v) and coconut oil (4%, w/v). Single-factor experiments optimized the formulation, and techniques including scanning electron microscopy (SEM), rheological analysis, texture profile analysis (TPA), low-field nuclear magnetic resonance (LF-NMR), sensory evaluation, and 3D printing were employed to investigate the gel structure, rheological properties, swallowing adaptability, and printability. The results demonstrated that the ternary composite gel achieved a hardness of 1062.95 N/m2, adhesiveness of 400.13 J/m3, and cohesiveness of 0.87, meeting the class II criteria of the Japanese Dysphagia Diet (JDD) standards. Rheological analysis revealed higher storage modulus (G') and loss modulus (G'') compared to single-component gels, with a tanδ<1, indicating solid-like behavior conducive to swallowing control. LF-NMR analysis showed the water-holding capacity of the ternary composite gel was enhanced compared to that of the potato starch gel, with increased bound water proportion (T21 decreased from 4.20 ms to 2.97 ms). Sensory evaluation highlighted the ternary gel's superior cohesiveness and minimal oral residue, while IDDSI testing confirmed safe swallowing characteristics. Further integration of 3D printing technology with fruit-vegetable freeze-dried powders enabled nutrient fortification (protein: 16.06~18.06 g/100 g DW, dietary fiber: 10.31~15.95 g/100 g DW) and precise geometric control (dimensional error<5%). This study provides theoretical and technical foundations for developing personalized nutrition foods tailored to individuals with dysphagia.