Dhaval Patel2025-02-262025-02-262025https://hdl.handle.net/10182/18152This study investigated the rheological and textural properties of a chickpea-based model system for dysphagia management. Chickpeas (cooked) were selected for their nutritional profile and soft texture, processed into distinct particle sizes (150 µm–2.36 mm), and combined with Xanthan gum (XG) or carboxymethyl cellulose (CMC at concentrations (0.36–2%). Rheological measurements focused on yield stress, shear viscosity, and oscillatory frequency sweep tests, while hardness was assessed by texture profile analysis. Results revealed XG imparted significantly higher yield stress (73.55 vs. 18.79 Pa for CMC) and consistency coefficients (p < 0.0001), attributed to its rigid molecular structure, while CMC exhibited greater hardness (Force = 157.07 gram) in high-particle-size systems. Particle size critically influenced texture, with larger particles (2.00 – 2.36 mm) enhancing yield stress (64.56 Pa), consistency, and elastic modulus (G') due to increased structural rigidity. Oscillatory tests confirmed elastic dominance (G' > G'') across all samples, essential for bolus integrity. Particle size exerted a notable effect: larger particles increased yield stress and viscosity, likely by creating a more rigid, cohesive matrix. Texture analysis demonstrated that low-viscosity CMC formulations with coarse particles unexpectedly increased hardness, highlighting the interplay between gum type, gum concentration, and particle size in tailoring food consistency. The findings underscore the potential of modulating particle size and hydrocolloid selection to design dysphagia-friendly foods. Researchers and food developers can achieve specific textural targets—such as yield stress levels conducive to bolus formation—aligned with International Dysphagia Diet Standardization Initiative (IDDSI) recommendations. Although the focus was on 100 s⁻¹ shear conditions relevant to swallowing, further investigations should explore the full shear rate range encountered during oral processing and validate outcomes with direct IDDSI tests and Sensory and clinical assessments. Overall, this work provides a framework for developing nutrient-dense, texture-modified foods through synergistic control of particle size and hydrocolloid functionality, potentially improving both the safety and sensory acceptability of dysphagia diets.entexture-modified fooddysphagiafood hydrocolloidsrheologychickpeaparticle sizeDissertationANZSRC::400405 Food engineeringANZSRC::300607 Food technologyANZSRC::300602 Food chemistry and food sensory science