2026-05-11T17:15:41Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/111552025-12-18T01:05:37Zcom_10259_5827com_10259_5086com_10259_2604col_10259_5828

Methodology for design of suitable dishes for dysphagic people Merino, Gorka Gómez Bastida, Inmaculada Marín-Arroyo, M. Remedios Beriain, María José Ibañez, Francisco C. Dysphagia Cerebral palsy Texture-modified Textural thermostability Sensory analysis Shelf-life Parálisis cerebral Deglución-Trastornos Cerebral palsy Deglutition disorders 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. The authors thank the collaboration of the dieticians and cooks of Irigoyen Comedor Saludable S.L., as well as the participation of the ASPACE Navarra Foundation center, especially the contributions of the speech therapy section. 2025-12-17T09:37:34Z 2025-12-17T09:37:34Z 2020-08 info:eu-repo/semantics/article info:eu-repo/semantics/acceptedVersion 1466-8564 https://hdl.handle.net/10259/11155 10.1016/j.ifset.2020.102383 eng Innovative Food Science & Emerging Technologies. 2020, V. 64, 102383 https://doi.org/10.1016/j.ifset.2020.102383 Attribution-NonCommercial-NoDerivatives 4.0 Internacional http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess application/pdf Elsevier