Methodology for design of suitable dishes for dysphagic people

Merino Antón, Gorka; Gómez Bastida, Inmaculada; Marín Arroyo, Remedios; Beriain Apesteguía, María José; Ibáñez Moya, Francisco C.

Publication:
Methodology for design of suitable dishes for dysphagic people

dc.contributor.author	Merino Antón, Gorka
dc.contributor.author	Gómez Bastida, Inmaculada
dc.contributor.author	Marín Arroyo, Remedios
dc.contributor.author	Beriain Apesteguía, María José
dc.contributor.author	Ibáñez Moya, Francisco C.
dc.contributor.department	Institute on Innovation and Sustainable Development in Food Chain - ISFOOD	en
dc.contributor.funder	Gobierno de Navarra / Nafarroako Gobernua, PEP E-14/000107-01	es
dc.date.accessioned	2021-03-17T12:50:17Z
dc.date.available	2021-08-01T23:00:10Z
dc.date.issued	2020
dc.description.abstract	A 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.	en
dc.description.sponsorship	This study has been partially financed by the European Regional Development Fund through the 2014-2020 FEDER Operational Program of Navarre and by Navarre Government through the Programme 'AYUDAS PARA REALIZAR PROYECTOS DE I+D - Convocatoria 2017' (PEP E-14/000107-01).	en
dc.embargo.lift	2021-08-01
dc.embargo.terms	2021-08-01
dc.format.extent	33 p.
dc.format.mimetype	application/pdf	en
dc.identifier.doi	10.1016/j.ifset.2020.102383
dc.identifier.issn	1466-8564
dc.identifier.uri	https://academica-e.unavarra.es/handle/2454/39436
dc.language.iso	eng	en
dc.publisher	Elsevier	en
dc.publisher	European Federation of Food Science and Technology	en
dc.relation.ispartof	Innovative Food Science and Emerging Technologies, 2020, 64, 102383	en
dc.relation.publisherversion	https://doi.org/10.1016/j.ifset.2020.102383
dc.rights	© 2020 Elsevier Ltd. This manuscript version is made available under the CC-BY-NC-ND 4.1	en
dc.rights.accessRights	info:eu-repo/semantics/openAccess	en
dc.rights.accessRights	Acceso abierto / Sarbide irekia	es
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subject	Dysphagia	en
dc.subject	Cerebral palsy	en
dc.subject	Texture-modified	en
dc.subject	Textural thermostability	en
dc.subject	Sensory analysis	en
dc.subject	Shelf-life	en
dc.title	Methodology for design of suitable dishes for dysphagic people	en
dc.type	info:eu-repo/semantics/article	en
dc.type	Artículo / Artikulua	es
dc.type.version	info:eu-repo/semantics/acceptedVersion	en
dc.type.version	Versión aceptada / Onetsi den bertsioa	es
dspace.entity.type	Publication
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