RT info:eu-repo/semantics/article
T1 Methodology for design of suitable dishes for dysphagic people
A1 Merino, Gorka
A1 Gómez Bastida, Inmaculada
A1 Marín-Arroyo, M. Remedios
A1 Beriain, María José
A1 Ibañez, Francisco C.
K1 Dysphagia
K1 Cerebral palsy
K1 Texture-modified
K1 Textural thermostability
K1 Sensory analysis
K1 Shelf-life
K1 Parálisis cerebral
K1 Cerebral palsy
K1 Deglución-Trastornos
K1 Deglutition disorders
AB 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.
PB Elsevier
SN 1466-8564
YR 2020
FD 2020-08
LK https://hdl.handle.net/10259/11155
UL https://hdl.handle.net/10259/11155
LA eng
NO 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.
DS Repositorio Institucional de la Universidad de Burgos
RD 12-may-2026