Physico‐chemical, sensory, antioxidant and electromyographic analyses of functional liquid diets (IDDSI levels 0–2) formulated for dysphagia patients.

This article focuses on the development and evaluation of functional liquid diets for dysphagia patients, formulated according to the International Dysphagia Diet Standardization Initiative (IDDSI) levels 0–2, which correspond to thin to moderately thick liquids. These diets incorporated various fruits and vegetables to enhance nutritional and antioxidant properties and were assessed for physico-chemical, sensory, and color attributes, all showing high acceptability. Electromyography (EMG) was employed to measure the myoelectrical activity of masseter and suprahyoid muscles during oral processing, revealing significant correlations between EMG parameters, ease of swallowing, and IDDSI levels. The study concludes that EMG provides a real-time, in vivo method for texture evaluation and can effectively guide the formulation of texture-modified diets to improve swallowing safety and nutrition in dysphagia patients.