Exploring Tools for Designing Dysphagia-Friendly Foods: A Review

Foods

Icíar Astiasarán¹  Larisa Giura¹  Diana Ansorena¹  Amanda Belarra²  Leyre Urtasun² 

[1] Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy and Nutrition, Instituto de Investigación Sanitaria de Navarra, Universidad de Navarra, IDISNA, C/Irunlarrea s/n, 31008 Pamplona, Spain;National Centre for Food Technology and Safety (CNTA)—Technology and Knowledge for Food Sector Competitiveness, Navarre, Crta-Na 134-km 53, 31570 San Adrian, Spain;

关键词: dysphagia;    food texture;    rheology;    thickeners;    swallowing;    viscosity;   

DOI  :  10.3390/foods10061334

来源: DOAJ

【 摘 要 】

Dysphagia is a medical condition that affects normal swallowing. To prevent the risk of aspiration or choking, thickened fluids and texture-modified foods have been used for dysphagia management with the goal of slowing down the flow of liquids and protecting the airway. This article summarizes the available information about the rheological and textural parameters, the characterization of the most-used thickeners and the application of alternative texture modification technologies that are crucial to developing safe dishes for people who suffer from swallowing difficulties. Regarding rheological and textural measurements, fundamental and empirical methods are described.

【 授权许可】

Unknown