A methodology to adapt dishes for cerebral palsy (CP) dysphagic people was developed. Five conventional dishes were cooked, blended and texturized with mixtures of thickeners and gelling agents based on xanthan gum. The most appropriate texturizing agents were selected, the textural thermostability of the dishes was studied, and the shelf-life was evaluated by back extrusion, sensory and microbiology analysis. Information about the acceptability of the adapted dishes by CP dysphagic people was obtained through the control of the consumed fraction and the liking or disliking reaction after eating the dishes. The adapted dishes considered suitable for swallowing process showed maximum force between 6.2(0.1) N and 18.9(3.3) N, minimum force between −3.9(0.3) N and −9.2(1.3) N, and F_min/F_max ratio between 0.4(0.0) and 0.7(0.0). Regarding sensory characteristics, the adapted dishes showed low stickiness, residue and firmness, and high suitable texture score. The methodology was appropriate for developing suitable dishes, sensorially accepted by dysphagic people, thermostable for 7 days refrigerated storage and ready-to-eat.

Industrial relevance

This study presents the technological basis for the standardized design of suitable ready-to-eat dishes for dysphagic people. The methodology developed is of great interest to the industry of ready-to-eat dishes.

中文翻译：

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为吞咽困难的人设计合适的菜肴的方法论

已开发出一种方法，可以使食欲不振的人患有脑瘫（CP）。用基于黄原胶的增稠剂和胶凝剂的混合物对五种常规菜肴进行烹饪，混合和膨化。选择最合适的膨化剂，研究餐具的质地热稳定性，并通过反挤压，感官和微生物学分析评估保质期。CP吞咽困难的人对适应性菜肴的接受程度的信息是通过控制食用比例和进食后喜欢或不喜欢的反应而获得的。被认为适合吞咽过程的适应性菜肴显示最大力在6.2（0.1）N和18.9（3.3）N之间，最小力在-3.9（0.3）N和-9.2（1.3）N之间，并且F _min / F _max比率介于0.4（0.0）和0.7（0.0）之间。关于感官特性，适应的菜肴显示低的粘性，残留物和坚硬性，以及高的适当质地得分。该方法学适用于开发合适的菜肴，由吞咽困难的人感觉接受，可在冰箱中存放7天，保持温度稳定，并且可以即食。

行业相关性

这项研究为吞咽困难的人提供了合适的即食菜肴标准化设计的技术基础。所开发的方法对即食餐具行业非常感兴趣。