Saiyasombat W.Ratanaprasit S.Chathiran W.Chimasangkanan J.Matthews K.R.Srichamnong W.Mahidol University2026-06-092026-06-092026-06-01Future Foods Vol.13 (2026)https://repository.li.mahidol.ac.th/handle/123456789/117196Aging is commonly associated with a decline in physical functions, including impaired chewing and digestion, which can lead to inadequate nutrient intake and malnutrition. This study presents the development of plant-based protein foam specifically designed for elderly individuals with dysphagia. The product is formulated from broken rice protein, brown rice protein, and soy protein isolate in a 2:2:1 ratio, which was found to be optimal for balancing the amino acid profile, foaming properties, and cost effectiveness. The taste and aroma were enhanced with the addition of pandan powder, sugar, and a flavoring agent. The resulting protein foam has a light, airy texture and meets the International Dysphagia Diet Standardization Initiative (IDDSI) Level 3-4 criteria, making it suitable for people with moderate swallowing difficulties. Safety and stability studies confirmed that the product is suitable for elderly consumption. In addition, sensory evaluation was carried out in two nursing homes where most participants were elderly. The results showed that 87% of participants found the prototype easy to swallow, 23% described it as very easy to swallow, and 80% of the 30 participants accepted the product overall. This study offers an innovative and sustainable solution to address protein deficiency and dysphagia in the aging population through the development of personalized, high-protein, plant-based food foams.Agricultural and Biological SciencesArticleSCOPUS10.1016/j.fufo.2026.1010662-s2.0-10504076168126668335