PAPAYA PURÉES FROM DIFFERENT CULTIVARS: CONSISTENCY ASSESSMENT AND STABILIZATION USING GUM-BASED THICKENERS FOR SWALLOWING DISORDERS

Papaya (Carica papaya L.) is an accessible and widely consumed fruit in Brazil, with cultivars that differ in productivity and morphological traits, notably Formosa (large fruits, reddish pulp, high yield) and Havaí (smaller fruits, individual portion size). Due to its soft texture, high water content, and nutritional profile, papaya is commonly recommended in complementary infant feeding and in dietary management of elderly patients with dysphagia. However, natural enzymatic activity and phase separation phenomena may compromise the stability and safety of papaya purées for swallowing. This study aimed to evaluate the rheological behavior of papaya purées from both cultivars according to the International Dysphagia Diet Standardisation Initiative (IDDSI) framework, as well as to assess the effectiveness of gum-based thickeners in achieving safe and stable consistencies. Fruits at optimal ripening stage were processed into purées with a domestic mixer. The unmodified purées were first subjected to IDDSI flow tests. In the fork drip test, samples retained shape and showed no continuous dripping, suggesting Level 4 (pureed). However, in the spoon tilt test, both cultivars presented relatively easy flow combined with slight adhesiveness, resulting in Level 5 (minced & moist) classification due to irregular texture and the potential presence of non-homogeneous aggregates. These findings indicate that despite their natural softness, papaya purées in the unmodified form may present swallowing risks, especially in patients requiring strict texture control. To overcome these limitations, 50 g of homogenized purée (sieved) was supplemented with 1.2 g of a commercial thickener (Nestlé Resource ThickenUp Clear^®, based on maltodextrin, xanthan gum, and potassium chloride). After 30 minutes of resting, the thickened purées exhibited no phase separation (absence of syneresis) and maintained a cohesive, homogeneous texture. In the spoon tilt test, samples showed moderate adhesiveness, but without excessive stickiness, being consistently classified as Level 4 (pureed), with uniform structure and no presence of lumps. The inclusion of the gum-based thickener provided structural reinforcement by increasing viscosity, stabilizing the aqueous phase, and preventing liquid–pulp separation, thus ensuring a safe swallowing profile. In conclusion, both papaya cultivars are suitable for incorporation into dysphagia diets, but their unmodified purées may present instability and heterogeneity that compromise deglutition safety. The use of xanthan gum–based thickeners demonstrated a reliable and cost-effective strategy to achieve IDDSI-compliant consistencies, highlighting their relevance for clinical nutrition and for the development of safe fruit-based preparations targeted at populations with swallowing disorders.