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[Display omitted] • High lentil protein content vegetable purees adapted to dysphagia were developed. • Xanthan gum and High-Pressure Processing were effective to optimize the rheology of purees. • Gels obtained by HPP were stronger whereas those with gum were more elastic. • Storage led to increased firmness, consistency and viscosity in HPP treated samples. Enriched lentil protein vegetable purees (10% zucchini, 10% carrots, 2.5% extra virgin olive oil and 21.8% lentil protein concentrate) suitable for people with dysphagia were developed with 0.8% xanthan gum (XG) or 600 MPa/5 min high pressure processing (HPP) treatment with the aim of comparing their rheological and textural properties. Selection of the appropriate XG % and HPP conditions was made by performing initial pilot trials. Purees showed a good nutritional profile (12% protein, 3.4% fiber, 100 Kcal/100 g), being adequate for people with dysphagia. Microbiological testing of HPP treated purees indicated that it has a good shelf-life under refrigerated conditions 14 days). Both types of purees showed a gel-like character (tan delta 0.161–0.222) and higher firmness, consistency and cohesiveness than control samples. Comparing XG and HPP samples at time 0, HPP treated purees showed the highest stiffness (G′), the lowest deformability capacity (yield strain LVR) and the lowest structural stability (yield stress LVR). With storage, HPP treatment samples showed significant increases in all rheological and textural parameters. These results confirm the suitability of HPP as an alternative technology to hydrocolloids for the obtained dysphagia dishes. [ABSTRACT FROM AUTHOR]

This study optimized the formulation of protein-enriched vegetable purees designed for people with swallowing difficulties and investigated the effect of different storage conditions (freezing and refrigeration) on their nutritional, rheological and textural properties. Two proteins (casein and pea protein) and four hydrocolloids (guar gum, tara gum, xanthan gum and carboxymehtylcellulose) were combined and their behavior analyzed. The formulations were a good source of protein and antioxidants ensuring a significant supply of protein (6.1–6.7%) and antioxidant capacity (43–53 mg phenolic compounds/100g). The addition of an optimum amount of hydrocolloids allowed the target "pudding" viscosity to be achieved. The formulations containing pea protein were more affected by freezing, which decrease their viscosity, and showed a weaker internal structure and a lower firmness after freezing/thawing when compared with casein formulations. Samples with xanthan gum in general showed better stability. These results indicate that freezing can be a good alternative for preserving casein-enriched vegetable puree elaborated with xanthan gum designed for people with swallowing difficulties. • Hydrocolloids used in dysphagia diet characterized at consumption temperature. • A rheological and textural adapted puree for dysphagia diet ensures safe-swallowing. • Pureed samples with same viscosity may exhibit different viscoelastic behavior. • Freezing can affect the textural properties of dysphagia designed dishes. • Samples with casein and xanthan gum presented good stability on frozen storage. [ABSTRACT FROM AUTHOR]