Ibáñez Moya, Francisco C.Gómez Bastida, InmaculadaMerino Antón, GorkaBeriain Apesteguía, María José2019-11-252019-11-2520191094-291210.1080/10942912.2019.1597881https://academica-e.unavarra.es/handle/2454/35462Twenty-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.15 p.application/pdfeng© 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.Cerebral palsyDysphagiaSafe textureApparent viscosityExtrusion forceinfo:eu-repo/semantics/articleinfo:eu-repo/semantics/openAccess