2026-05-11T14:02:59Zhttps://riubu.ubu.es/oai/request

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

Merino, Gorka 58d98ce4-a5a7-4e1c-a198-a6d40422219f 600 Gómez Bastida, Inmaculada 600 600 0000-0002-2704-5095 Marín-Arroyo, M. Remedios b20635ec-3518-4bce-b225-3839af98764f 600 Beriain, María José ba81310b-5b62-4946-9a24-0f25a35bed60 600 Ibañez, Francisco C. 413d0e16-c550-4650-8581-545fe6ee00c2 600 2025-12-17T09:37:34Z 2025-12-17T09:37:34Z 2020-08 1466-8564 https://hdl.handle.net/10259/11155 10.1016/j.ifset.2020.102383 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. application/pdf eng Elsevier 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 Dysphagia Cerebral palsy Texture-modified Textural thermostability Sensory analysis Shelf-life Parálisis cerebral Deglución-Trastornos Cerebral palsy Deglutition disorders Methodology for design of suitable dishes for dysphagic people info:eu-repo/semantics/article info:eu-repo/semantics/acceptedVersion Innovative Food Science & Emerging Technologies 64 102383 THUMBNAIL Merino-ifset_2020.pdf.jpg Merino-ifset_2020.pdf.jpg IM Thumbnail image/jpeg 4587 https://riubu.ubu.es/bitstream/10259/11155/4/Merino-ifset_2020.pdf.jpg 20b2d8ef950f1114e139b4da18f1d567 MD5 4 LICENSE license.txt license.txt text/plain; charset=utf-8 999 https://riubu.ubu.es/bitstream/10259/11155/3/license.txt b295bcbce42e2caabeb0c623d3860c06 MD5 3 CC-LICENSE license_rdf license_rdf application/rdf+xml; charset=utf-8 805 https://riubu.ubu.es/bitstream/10259/11155/2/license_rdf 4460e5956bc1d1639be9ae6146a50347 MD5 2 ORIGINAL Merino-ifset_2020.pdf Merino-ifset_2020.pdf application/pdf 1393054 https://riubu.ubu.es/bitstream/10259/11155/1/Merino-ifset_2020.pdf 7497cf442d6e24b8c6d7b0e1aae20504 MD5 1 10259/11155 oai:riubu.ubu.es:10259/11155 2025-12-18 02:05:37.408 Repositorio Institucional de la Universidad de Burgos bubrep@ubu.es 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