Texture-modified foods for patients with swallowing and/or mastication impairments
With age emerged different phenomena that hinder the oral and swallowing processing of food. This means that for the safety sake of elderlies, especially those suffering from oropharyngeal dysphagia (OD), solid food texture needs to be modified. Further, the different texture-modified diets have already proved their efficacy in patients suffering from OD. This chapter aimed to provide basic tools for the texture and sensory characterization of the texture-modified diet. For that, the mechanical food characterization and the sensory analysis approach are explained. Regarding texture analysis, there are two parameters that have been related as key ones in swallowing disorders and should be characterized in texture-modified diets: hardness and adhesiveness. Regarding sensory analysis, it would be interesting to perform a hedonic test to know, and if needed improve, the liking of the diet, and to perform a sensory profile analysis, to know what are the attributes that drive the liking and disliking of the texture-modified diet.
| Main Authors: | , , , , , |
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| Format: | capítulo de libro biblioteca |
| Language: | English |
| Published: |
Academic Press
2024
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| Online Access: | http://hdl.handle.net/10261/365592 |
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