Development and Characteristics of Plant-Based Product Prototypes for Oro-Pharyngeal Dysphagia Diet

Development and Characteristics of Plant-Based Product Prototypes for Oro-Pharyngeal Dysphagia Diet

Patients with dysphagia diseases require food with acceptable textural characteristics. Additionally, due to the consumption of smaller portions, these patients receive insufficient amounts of nutrients. Therefore, this study aimed to develop plant-based purée as a meal for an oro-pharyngeal dysphag...

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Bibliographic Details
Main Authors: Liene Ozola, Dzaner Shengjuler, Ruta Galoburda, Zanda Kruma, Evita Straumite, Solvita Kampuse
Format: Article
Language:English
Published: MDPI AG 2023-01-01
Series:Foods
Subjects:
viscosity
consistency
texture
swallowing disorder
proteins
nutritive value
Online Access:https://www.mdpi.com/2304-8158/12/3/474

Internet

https://www.mdpi.com/2304-8158/12/3/474

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