Person: Beriain Apesteguía, María José
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Beriain Apesteguía
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María José
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Agronomía, Biotecnología y Alimentación
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IS-FOOD. Research Institute on Innovation & Sustainable Development in Food Chain
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0000-0002-6662-6394
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105
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Publication Open Access Methodology for design of suitable dishes for dysphagic people(Elsevier, 2020) Merino Antón, Gorka; Gómez Bastida, Inmaculada; Marín Arroyo, Remedios; Beriain Apesteguía, María José; Ibáñez Moya, Francisco C.; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD; Gobierno de Navarra / Nafarroako Gobernua, PEP E-14/000107-01A methodology to adapt dishes for cerebral palsy (CP) dysphagic people was developed. Five conventional dishes were cooked, blended and texturized with mixtures of thickeners and gelling agents based on xanthan gum. The most appropriate texturizing agents were selected, the textural thermostability of the dishes was studied, and the shelf-life was evaluated by back extrusion, sensory and microbiology analysis. Information about the acceptability of the adapted dishes by CP dysphagic people was obtained through the control of the consumed fraction and the liking or disliking reaction after eating the dishes. The adapted dishes considered suitable for swallowing process showed maximum force between 6.2(0.1) N and 18.9(3.3) N, minimum force between −3.9(0.3) N and −9.2(1.3) N, and Fmin/Fmax ratio between 0.4(0.0) and 0.7(0.0). Regarding sensory characteristics, the adapted dishes showed low stickiness, residue and firmness, and high suitable texture score. The methodology was appropriate for developing suitable dishes, sensorially accepted by dysphagic people, thermostable for 7 days refrigerated storage and ready-to-eat. Industrial relevance: This study presents the technological basis for the standardized design of suitable ready-to-eat dishes for dysphagic people. The methodology developed is of great interest to the industry of ready-to-eat dishes.Publication Open Access Instrumental and sensory techniques to characterize the texture of foods suitable for dysphagic people: a systematic review(Wiley, 2022) Ibáñez Moya, Francisco C.; Merino Antón, Gorka; Marín Arroyo, Remedios; Beriain Apesteguía, María José; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD; Universidad Pública de Navarra / Nafarroako Unibertsitate PublikoaThe interest to characterize texture-modified foods (TMFs) intended for people with oropharyngeal dysphagia (OD) has grown significantly since 2011. Several instrumental and sensory techniques have been applied in the analysis of these foods. The objective of the present systematic review was to identify the most appropriate techniques, especially for the food industry and clinical setting. The search was carried out in three online databases according to the 'Preferred Reporting Items for Systematic Reviews and Meta-Analyses' (PRISMA). Across the multiple trials reviewed, Texture Profile Analysis and the Uniaxial Compression Test were most used as the instrumental technique for solid foods, and the Back Extrusion Test for fluid and semisolid foods. All trials used descriptive analysis as the sensory technique. However, the experimental conditions of the trials lacked standardization. Consequently, the results of the trials were not comparable. To properly characterize the texture of TMFs intended for OD by each technique, an international consensus is needed to establish standardized experimental conditions. Methods based on these techniques should also be validated by collaborative studies to verify repeatability, replicability, and reproducibility.