Modification of maize starch by dry heating treatment (DHT) and its use as gelling ingredients in fruit-based 3D-printed food for dysphagic people

This study explores the use of 3D printing technology to obtain food products for individuals with dysphagia. Maize starch was modified using dry heating treatment (DHT), under 30 different conditions (110–150 °C, 1–6 h), to be used as gelling ingredients for fruit-based foods. The modified starches were assessed in relation to their 3D printing potential and the texture necessities of dysphagic diets (following the International Dysphagia Diet Standardization Initiative - IDDSI). The DHT conditions with better performance were then used for gelling two fruit juices with extreme pHs (orange and watermelon). The DHT treatment improved the printability of the modified maize starch, with the conditions at 140 °C for 6 h, 150 °C for 4 h and 5 h demonstrating the best performance. Furthermore, the gels produced using these modified starches and fruit juices were classified according to the IDDSI standards as level 5 (printed gels) and 6 (molded gels). Structure and properties of modified starches were also evaluated. In summary, this study highlights the potential of modified starches as gelling agents in 3D printing for creating food products tailored to individuals with dysphagia, thus expanding the application of starches in food production. [Display omitted] •Dry Heating Treatment (DHT) was studied in a broad range of conditions.•DHT reduced the pasting consistency and gel strength of starch.•The starches could be used for gelling two fruit juices with different pHs.•The printed gels differed from the molded ones in the IDDSI classification.•Starch modification was characterized in relation to properties.