Preparation and swallowing properties of whey protein gel modified with konjac glucomannan for dysphagia food

As global population aging accelerates, dysphagia food has received more and more attention. In this study, whey protein (WP) gels were prepared with konjac glucomannan (KGM) for dysphagia-friendly food. The WP/KGM gels composite gels were formed primarily through hydrogen bonding and hydrophobic interactions. The incorporation of KGM synergistically enhanced the gelling properties of WP with high gel water retention. Microstructure and moisture distribution demonstrated that KGM facilitated the development of a denser and uniform micro-network structure. Based on the International Dysphagia Diet Standardization Initiative (IDDSI) test, the composite gels were categorized as level 5–6 dysphagia-oriented foods and suitable as transitional dysphagia foods. This study demonstrates that KGM can regulate WP gel performance and provides insights into the development of WP-based soft gel foods.