2026-02-032026-02-032025-12MORAIS, Danilo Átila Brigido de et al. Naturally phosphorylated starch from Syzygium malaccense seeds: a promising functional ingredient. Journal of Texture Studies, [s. l.], v. 56, n. 6, e70057, 2025. DOI: 10.1111/jtxs.70057. Disponível em: https://onlinelibrary.wiley.com/doi/10.1111/jtxs.70057. Acesso em: 2 fev. 2026.0022-4901e- 1745-4603https://onlinelibrary.wiley.com/doi/10.1111/jtxs.70057A naturally phosphorylated starch from Syzygium malaccense seeds was evaluated for its potential in dysphagia-oriented food formulations. Functional characterization included solubility, swelling, emulsification, phosphorus content, paste clarity, rheology, and digestibility. Additionally, starch preparations were classified according to the International Dysphagia Diet Standardization Initiative (IDDSI). Water solubility and swelling increased with temperature (50°C–90°C). Emulsifying capacity reached 51.6%, with 94.6% stability. The starch formed a clear paste (5.2% transmittance) and contained 48.1 mg P/100 g, exceeding commercial starches. After 180 min of digestion, 39.7% hydrolysis yielded a hydrolysis index of 15.88 and glycemic index of 48.44, values lower than those found for commercially available starches. Rheologically, it behaved as a non-Newtonian dilatant fluid without hysteresis. The IDDSI flow test showed that a 2% (w/v) starch suspension produces level 1–2 slightly thick fluid, and the IDDSI fork pressure test evidenced a level 4 starch gel, which is considered an extremely thickened or pureed food. Gathering the findings of this study, it is possible to conclude that S. malaccense starch exhibits desirable properties that enable it to be used as a thickener for liquid and solid dysphagia diets.engAcesso RestritoDigestion kineticsDysphagiaGlycemic indexHydrolysis indexIDDSIRheologyArtigo10.1111/jtxs.70057