Maillard reaction products-induced structural and functional enhancement of rice flour gels for dysphagia-oriented...

This study investigated Maillard reaction products (MRPs) as safe, effective texture modifiers to synergistically enhance rice flour (RF) gel networks for dysphagia food applications. The rheological properties, hardness ((G': from 0.4 Pa to 435 Pa g), chewiness (0.55 g - 20.54 g), water holding capacity (WHC, 46.63 % - 73.30 %) and thermal stability (220.41 ± 0.59 °C - 252.77 ± 0.40 °C) of composite gels improved with increasing MRPs/RF ratios. Structural analysis revealed MRPs altered RF conformation via hydrogen bonding, forming denser gel networks with particulate deposition. Low-field nuclear magnetic resonance revealed MRPs addition drastically reduced free water (A₂₃: 4.08 %-0.09 %) while increasing immobile water (A₂₂: 93.57 %-98.21 %). Fourier-transform infrared spectroscopy (FT-IR) and X-ray diffraction (XRD) analyses confirmed no new aggregates/crystals formed, ensuring gel structural safety. Notably, MRPs significantly inhibited RF starch digestion, resulting in an increase in resistant starch content from 14.84 % to 53.87 % and a decrease in rapidly digestible starch content from 59.34 % to 31.64 %. Furthermore, test based on IDDSI confirmed that MRPs-RF3 gel composites fell within the Level 3 dysphagia diet category (liquidized; moderately thick). These results demonstrate the promising application of MRPs-RF composite gels as innovative biomaterials for dysphagia food formulation, offering enhanced textural and nutritional properties.