Rheological and Nutritional Assessment of Dysphagia-Oriented New Food Preparations.

ABSTRACT: Dysphagia that involves difficulty swallowing food and liquids is a symptom of different diseases. In some cases, patients who experience this symptom should be fed with modified consistency foods. Dysphagia is often accompanied by malnutrition and dehydration and an interesting approach to dealing with these conditions is to provide patients with nutrient-rich foods. In this study, two new food formulations for dysphagia patients are proposed: a cereal-based protein meal and a vegetable cream. The nutritional and rheological characteristics of the two innovative preparations were assessed and compared with those of commercial products. The proposed protein meal formulations meet the criteria for the "high protein" claim and the vegetable cream meets those of the "source of fiber" claim. T

SUBMITTER: Cuomo F 

PROVIDER: S-EPMC8003745 | biostudies-literature | 2021 Mar

REPOSITORIES: biostudies-literature