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Older individuals frequently encounter feeding difficulties, including issues with biting and chewing. The process of ageing also results in a decrease in taste sensitivity, which can result in a less pleasurable experience while consuming food and potentially contribute to a decrease in appetite. In order to enhance the overall well-being and satisfaction of senior individuals, it is crucial to prioritise the development of easily consumable food options that offer substantial nutritional benefits. Hence, the objective of this study is to create texture-modified food options that are easily consumable by the senior population.