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

Francisco C. Ibañez, Inmaculada Gómez, Gorka Merino, María José Beriain
2019 International Journal of Food Properties  
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. ARTICLE HISTORY
doi:10.1080/10942912.2019.1597881 fatcat:ymxh3d7wgzcmfnvfluv77naa6q