Ease of swallowing potato paste in people with dysphagia: effect of potato variety
In this study, we compared the texture of four varieties of potato paste (potato, sweet potato, taro and yam) with 80% moisture content to clarify the most suitable potato varieties for use by the elderly and persons with dysphagia. Taro paste was found to have greater softness and less stickiness,...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2021-01-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/10942912.2021.1908353 |