2026-08-23T11:56:10Zhttps://riubu.ubu.es/oai/requestoai:riubu.ubu.es:10259/111552025-12-18T01:05:37Zcom_10259_5827com_10259_5086com_10259_2604col_10259_5828
Repositorio Institucional de la Universidad de Burgos
author
Merino, Gorka
author
Gómez Bastida, Inmaculada
author
Marín-Arroyo, M. Remedios
author
Beriain, María José
author
Ibañez, Francisco C.
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.
eng
Attribution-NonCommercial-NoDerivatives 4.0 Internacional
Dysphagia
Cerebral palsy
Texture-modified
Textural thermostability
Sensory analysis
Shelf-life
Methodology for design of suitable dishes for dysphagic people
info:eu-repo/semantics/article
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URL
https://riubu.ubu.es/bitstream/10259/11155/1/Merino-ifset_2020.pdf
File
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application/pdf
Merino-ifset_2020.pdf