Publication:
Textural characteristics of safe dishes for dysphagic patients: a multivariate analysis approach

Date

2019

Director

Publisher

Taylor & Francis
Acceso abierto / Sarbide irekia
Artículo / Artikulua
Versión publicada / Argitaratu den bertsioa

Project identifier

Abstract

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.

Description

Keywords

Cerebral palsy, Dysphagia, Safe texture, Apparent viscosity, Extrusion force

Department

Institute on Innovation and Sustainable Development in Food Chain - ISFOOD

Faculty/School

Degree

Doctorate program

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© 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.

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