A novel strategy of dysphagia-oriented matrices bovine tendon collagen-cassava starch composite gels

Dysphagia foods are designed for individuals with swallowing difficulties to consume safely. Texture-modified diets have become essential in dysphagia management. This study aimed to assess the safety and effectiveness of bovine tendon collagen (BTC) as a texture modifier to alter the starch gel network through a synergistic effect with cassava starch (CS), enhancing its application in dysphagia foods. The results indicated that BTC addition initially reduced gel water retention then increased, with a minimum observed at 2 % BTC. However, all gels demonstrated excellent WHC. The viscoelasticity, hardness, adhesion, gumminess, and thermal stability of composite gels improved with rising BTC concentrations. Secondary structure analysis revealed BTC altered the ordered structures of CS, with hydrogen bonds playing a key role. The microstructure showed that BTC disrupted and attached to the gel network, forming a more compact structure. Additionally, BTC inhibited CS digestion, increasing resistant starch content and decreasing rapidly digestible starch content. Furthermore, International Dysphagia Diet Standardization Initiative tests indicated that 2 % BTC gels could be categorized as level 4 (pureed or extremely thick), while gels with 4–6 % BTC could be classified as level 5 (minced and moist). These findings highlight the potential of BTC-CS composite gels for innovative dysphagia food development. •Water holding capacity of composite gel decreased, then increased with bovine tendon collagen (BTC) addition.•BTC improved composite gel hardness and altered rheological behavior.•BTC improved the thermal stability of composite gels.•Hydrogen bonds were crucial in modifying composite gel characteristics with BTC.•BTC inhibited the rapid digestion of starch.