Textural characteristics of safe dishes for dysphagic patients: a multivariate analysis approach
Fecha
2019Autor
Versión
Acceso abierto / Sarbide irekia
Tipo
Artículo / Artikulua
Versión
Versión publicada / Argitaratu den bertsioa
Impacto
|
10.1080/10942912.2019.1597881
Resumen
Twenty-four safe dishes for cerebral palsy dysphagic patients and four commercial dysphagia-oriented food products for dysphagia were studied in order to determine their textural characteristics. Apparent viscosity measured at 25, 50, and 100 s(-1) and extrusion force analyzed at 1, 2, 5, and 10 mm/s were evaluated. Using clustering techniques, samples were divided into three categories. Apparent ...
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Twenty-four safe dishes for cerebral palsy dysphagic patients and four commercial dysphagia-oriented food products for dysphagia were studied in order to determine their textural characteristics. Apparent viscosity measured at 25, 50, and 100 s(-1) and extrusion force analyzed at 1, 2, 5, and 10 mm/s were evaluated. Using clustering techniques, samples were divided into three categories. Apparent viscosity at 50 s(-1) and extrusion force at 5 and 10 mm/s could be enough to characterize the safe dishes for dysphagic patients. [--]
Materias
Cerebral palsy,
Dysphagia,
Safe texture,
Apparent viscosity,
Extrusion force
Editor
Taylor & Francis
Publicado en
International Journal of Food Properties, 22 (1), 593-606
Departamento
Universidad Pública de Navarra/Nafarroako Unibertsitate Publikoa. Institute on Innovation and Sustainable Development in Food Chain - ISFOOD
Versión del editor
Entidades Financiadoras
This study has been partially financed by the European Regional Development Fund through the 2014-2020 FEDER Operational Program of Navarre Government 'GOBNAV 2017 I+D: AYUDAS A PROYECTOS DE INVESTIGACION Y DESARROLLO 2017'.
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La licencia del ítem se describe como © 2019 Francisco C. Ibañez, Inmaculada Gómez, Gorka Merino and María José Beriain. This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial License, which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.