Eggshell powder as a calcium source in Premna microphylla Turcz. polysaccharide–mung bean starch gels: Toward dysphagia‐friendly food boluses

Abstract Elderly individuals with dysphagia are prone to inadequate calcium intake. This highlights the need for food systems that combine safe swallowing properties with calcium supplementation. Polysaccharide–starch gels are promising matrices for dysphagia foods due to their tunable structure and texture. In this study, eggshell powder (EP), a low‐cost natural calcium source mainly composed of calcium carbonate (CaCO 3 ), was incorporated into a Premna microphylla Turcz. polysaccharide (PMP)–mung bean starch (MBS) gel system to prepare dysphagia‐oriented food boluses. EP increased the apparent viscosity, storage modulus ( G ′), and loss modulus ( G ″) of the PMP–MBS system in a concentration‐dependent manner, while also modulating gel firmness. Fourier‐transform infrared spectroscopy and X‐ray diffraction analyses indicated that these changes were mainly driven by noncovalent intermolecular interactions. These interactions further improved the particle‐size distribution and promoted the formation of an irregular porous structure. All prepared boluses were classified as International Dysphagia Diet Standardization Initiative Level 6–7. In addition, PMP modulated bolus hardness from 298.55 ± 15.74 to 383.59 ± 38.60 and springiness from 0.97 ± 0.01 to 1.28 ± 0.60, indicating suitability for individuals with dysphagia who retain adequate chewing ability. These findings provide a basis for designing calcium‐fortified dysphagia foods and texture‐controlled boluses.