Application of HPP for the Development of a Dessert Elaborated with Casein and Cocoa for a Dysphagia Diet

Application of HPP for the Development of a Dessert Elaborated with Casein and Cocoa for a Dysphagia Diet

In this study, the application of high-pressure processing (HPP) for optimizing the texture of a cocoa dessert rich in casein and developed for people with dysphagia was investigated. Different treatments (250 MPa/15 min; 600 MPa/5 min) and protein concentrations (10–15%) were combined and evaluated...

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Bibliographic Details
Main Authors: Larisa Giura, Leyre Urtasun, Iciar Astiasaran, Diana Ansorena
Format: Article
Language:English
Published: MDPI AG 2023-02-01
Series:Foods
Subjects:
high-pressure processing
swallowing difficulties
texture
healthy foods
protein
Online Access:https://www.mdpi.com/2304-8158/12/4/882

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