This study examined the effects of different amounts of air bubbles on the properties of and preferences for prebaked French meringue. The study also explored the suitability of baked meringue in a liquid form as a dysphagia diet. The texture of the prebaked meringue sample corresponded to Level Ⅱ or Level Ⅲ of the approved criteria for a dysphagia diet. The apparent rupture stress of the prebaked meringue with a 7-minute whipping was the smallest. The baked meringue in liquid form corresponded to Level Ⅲ of the approved criteria. A sensory evaluation of the baked meringue sample in liquid form was rated with the highest score. This study demonstrates that it was possible to prepare prebaked and baked meringue samples as a dysphagia diet by controlling the amount of the air bubbles contained in the meringue by the whipping time.
