Table 2.

Texture-modified food for the elderly.

Food	Material	Evaluation method	Processing Technology	Reference
Fresh vegetables	Fresh vegetables (Garden pea, carrot and bok choy) Hydrocolloids (xanthan gum, kappa carrageenan, locust bean gum)	Syneresis, rheological characterization, textural properties, scanning electron microscopy, IDDSI test	Gelation	Pant et al. (2021)
Cooked beef pastes	Beef blade roast, hydrocolloids, NaCl	Moisture content, fat content, rheological properties, texture profile analysis, IDDSI testing methods	Gelation	Dick et al. (2021)
Hot pepper paste stir-fried pork and seasoned spinach	Sugar, hot pepper paste, sesame oil, soy sauce, onion, sake and gelatin	Moisture content, texture characteristics, sensory evaluation	Gelation	Kim and Joo (2016)
Barbecue beef	Beef, onion, soy sauce, sugar, sake and gelatin	Moisture content, texture characteristics, sensory evaluation	Gelation	Kim and Joo (2014)
Pan-fried flat fish	Fish, onion, salt, olive oil and gelatin	Moisture content, texture characteristics, sensory evaluation	Gelation	Kim and Joo (2015a)
Stir-fried anchovy	Fish, soy sauce, oligosaccharide, olive oil and gelatin	Moisture content, texture characteristics, sensory evaluation	Gelation	Kim and Joo (2015b)
Dongchimi	Radish, garlic, pear, chili pepper, green onion, salt, gelatin, xanthan gum, carrageenan	pH, acidity, lactic acid bacteria, texture measurement, sensory and preference test	Gelation	Chun et al. (2020)
Nikogori	Head, bone, skin and tail mixed parts of yellowtail and bream, scales of bream, head of salmon, dark-color soy sauce and gelatin	Rheological properties, chemiluminescence procedure, calculation of IC50 value, sensory evaluation	Gelation	Nagatsuka et al. (2007)
Hot thickened soups	Food thickener, clear soups	Rheological measurement	Thickening	Kim et al. (2014)
Burgers	Beef, chicken, papain, microbial transglutaminase	pH value, objective color, water activity, texture profile analysis, shear force, compression test, electrophoretic profile, cooking loss, diameter reduction	Enzyme impregnation	Ribeiro et al. (2021)
Softened edible seaweed kombu	Kombu, protease, sodium phosphate buffer	Sensory evaluation, puncture test, probe tack test, analysis calcium content, light microscopy, scanning electron microscopy	Enzyme impregnation	Kato et al. (2016)
Papain-treated Minced fish	Papain and sea bream meat	Total free amino acid content, toughness, sensory evaluation, nucleic acid-related compounds, histological examination	Enzyme impregnation	Matsuguma et al. (2014)
Beef and chicken	Boneless beef, frozen boneless chicken breasts, Alcalase, Neutrase, Flavourzyme, Protamex, Collupulin, Alphalase NP and Bromelain	Mechanical properties	Enzyme impregnation	Eom et al. (2015)
Softened root vegetable foods	Balloon flower root, burdock root, carrot, lotus root, enzyme composition (Exo-1,4-α-d-glucosidase, Cellulase, Glucoamylase, α-Amylase, α-Amylase, xylanse, β-Glucanase, α-Amylase, Pectin lyase, polygalactoturonase, Endo-1-4-β-xylanase, Pullulanase, Heat-stable α-amylase, A multi-enzyme complex)	Mechanical properties, low-vacuum scanning electron microscopy	Freeze-thaw enzyme impregnation	Eom et al. (2018)
Thawed neritic squid	Neritic squid, papain, bromelain,	Chromaticity testing, pH, total volatile basic nitrogen, light microscopy of squid mantle muscle tissue, SDS-PAGE, texture analysis, sensory evaluation,	Hot-air drying, alkali soaking, vacuum orbital shaker, enzyme-injection, enzyme-soaking, ultrasonic cleaning-enzyme, ultrasonic cleaning-alkali soaking	Grygier et al. (2020)
Meat product	Meat, papain	Texture, color, cooking loss	Sous-vide, papain	Botinestean et al. (2021)
meat	Chicken breast, roast beef and beefsteak	Oral comfort assessment,	Blade tenderization, marinade and low-temperature cooking	Vandenberghe-Descamps et al. (2018)
Beef semitendinosus	Meats	Meat color, fiber diameter, SEM observation, TAP investigation,	Sonication	Chang et al. (2012)
Minced fish meat gels	Fish, NaCl	Texture properties, protein composition, ultrastructural observation, sensory evaluation	High pressure	Yoshioka et al. (2016)
Tuna Fish	Butternut pumpkin, beetroot, canned tuna	–	Making purees, 3D printing	Kouzani et al. (2017)
High-protein yoghurt-type product	Multiple bioactives-loaded double emulsion, high-protein yoghurt, black pomace extract	Rheological properties, color, vitamins stability, bio-actives release, comfortability	–	Keršienė et al. (2020)
High-moisture content bread	Pregelatinized starch paste, wheat flour, superfine sugar, non-fat dry milk powder, unsalted butter, refined salt, and freeze-dried instant yeast	Sensory evaluation, texture properties, rheological, gelatinization,	–	Sugiura et al. (2017)
Riceberry rice pudding	Rice	IDDSI texture, in vitro digestion, clinical trials,	–	Suttireung et al. (2019)
Pureed cakes	Apple, orange, vanilla, carrot and chocolate	Texture evaluation, sensory quality evaluation	–	Houjaij et al. (2009)

“-“, Not available in the literature.