Influence of Some Hydrocolloids and Sterilization Conditions on the Physical Properties of Texture-Modified Foods Developed for the Swallow Training of Dysphagia Patients

Influence of Some Hydrocolloids and Sterilization Conditions on the Physical Properties of Texture-Modified Foods Developed for the Swallow Training of Dysphagia Patients

This research aimed to develop jelly soup for dysphagia patients at the International Dysphagia Diet Standardization Initiative (IDDSI) Framework levels 4 (puree) and 5 (minced and moist), who require swallow training to regain normal swallowing ability due to neurological issues. The study comprise...

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Bibliographic Details
Main Authors: Thitiwat Limampai, Rarisara Impaprasert, Worapot Suntornsuk
Format: Article
Language:English
Published: MDPI AG 2023-10-01
Series:Foods
Subjects:
dysphagia
swallow training
agar
κ-carrageenan
gelatin
konjac glucomannan
Online Access:https://www.mdpi.com/2304-8158/12/19/3676

Internet

https://www.mdpi.com/2304-8158/12/19/3676

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