https://orcid.org/0000-0002-1147-6536
Figures & data
Table 1. Mean values (n = 6) and standard deviations for apparent viscosity values (Pa s) and maximum extrusion force (N) for commercial products for dysphagic patients
Table 2. Mean values (n = 6) and standard deviations for apparent viscosity (Pa s) and maximum extrusion force (N) for the therapeutic dishes, for cerebral palsy dysphagic patients, elaborated with seasonal products from autumn and spring
Figure 1. Comparison of force (N)-time curves of back extrusion test of commercial and therapeutic products for dysphagic patients: (a) gelified water measured at 1, 2, 5 and 10 mm/s; (b) commercial products measured at 10 mm/s (c) therapeutic gazpacho measured at 5 and 10 mm/s; (d) selected therapeutic dishes (elaborated in autumn) measured at 10 mm/s
Table 3. Group centroids obtained by agglomerative hierarchical clustering analysis
Figure 2. Plot of the canonical discriminant functions for the apparent viscosity (at 50 and 100 s−1) and extrusion force (at 5 and 10 mm/s) in the commercial products (comm) and the therapeutic dishes for cerebral palsy dysphagic patients elaborated with seasonal products from autumn (AUT) and spring (SPR)
Changes in apparent viscosity (Pa s) of selected commercial and therapeutic products (elaborated in spring and autumn) for dysphagic patients as function of shear time: (a) fruit puree; (b) beef puree; (c) gelified water; (d) fruit dessert like flan; (e) consommé; (f) green bean; (g) lettuce; and (h) gazpacho
