Journal
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
Volume 22, Issue 1, Pages 593-606Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/10942912.2019.1597881
Keywords
cerebral palsy; dysphagia; safe texture; apparent viscosity; extrusion force
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Funding
- 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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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.
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