Yam whole powder-based food for dysphagia: effects of locust bean gum-olive oil compound on swallowing adaptability and multiscale structure-property relationships

To address the increasing demand for personalized nutritional foods for dysphagia patients, this study innovatively utilized iron yam whole powder (YP) as a substitute for conventional starch-based matrices. By incorporating locust bean gum (LBG) and olive oil (OO), a novel YP compound gel system was developed to meet the specific nutritional and textural requirements of this population. LBG primarily enhanced the mechanical properties of the gel, with the L:O-5:0 formulation achieving a hardness of 611.1 mN, a thixotropic recovery rate of 82.31 %, and minimal shape deformation. In contrast, OO markedly improved extrusion smoothness and reduced adhesiveness, effectively preventing pharyngeal residue. Fourier transform-infrared spectroscopy revealed that both LBG and OO facilitated the formation of a denser hydrogen bonding network. Low-field nuclear magnetic resonance analysis demonstrated that LBG decreased the relaxation time of immobilized water, thereby enhancing bound water retention capacity, while OO increased the mobility of free water. The L:O-4:1 formulation displayed optimal water retention performance. According to the International Dysphagia Diet Standardization Initiative, gels containing LBG were classified as Level 5-Minced and Moist. These findings elucidate the formation mechanism of the YP compound gel and offer an effective strategy for designing nutritious, texture-modified foods suitable for dysphagia management. • Created a nutritious 3D-printed dysphagia food from whole yam. • LBG and OO controlled print quality by enhancing gel strength and extrusion. • L:O-4:1 showed high water retention and meets IDDSI Level 5 standard. • Tuning LBG/OO ratio enabled tailored food for IDDSI Level 4 or 5.