Microwave treatment to modify textural properties of high protein gel applicable as dysphagia food

Ali Ebrahimi Pure, Mohammad Saeid Yarmand, Mehdi Farhoodi, Akinbode Adedeji

Research output: Contribution to journalArticlepeer-review

21 Scopus citations


The study aimed to formulate a high protein base as a dysphagia food and investigate the possibility of textural modification by applying microwave treatments. The formulated mixture contained 41.7% pea protein (dry basis), which exhibited shear thinning behavior. The application of microwave processing at 300, 500, and 700 W for 60, 120, and 180 s showed that at a higher level of energy induction by microwave, the hardness of the sample gradually increased from a fluid gel to a soft solid and more rigid levels. Processing at 300 and 500 W in the tested range showed that textural properties (hardness, adhesiveness, cohesiveness, springiness, gumminess, and chewiness) of the sample could be modulated within the recommended criteria for dysphagia food, providing the possibility of individualization of food texture for dysphagia disorder. Two main causes of these textural changes could be water evaporation and protein denaturation, in which, regarding the ratio of water evaporation to the size of textural changes, protein denaturation was thought to have the main impact on the phenomena.

Original languageEnglish
Pages (from-to)638-646
Number of pages9
JournalJournal of Texture Studies
Issue number5-6
StatePublished - Dec 2021

Bibliographical note

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© 2021 Wiley Periodicals LLC.


  • dysphagia
  • food texture
  • microwave processing
  • pea protein
  • special foods

ASJC Scopus subject areas

  • Food Science
  • Pharmaceutical Science


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