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Review Article | Open Access

Rheological aspects of dysphagia-oriented food products: A mini review

Azizollaah Zargaraana, Reza Rastmaneshb, Ghasem Fadavia, Farid Zayeric, Mohammad Amin Mohammadifara
Department of Food Science and Technology, Faculty of Nutrition Sciences, Food Science and Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, 1981619573 Iran
Department of Human Nutrition and Dietetics, Shahid Beheshti University of Medical Sciences, National Nutrition and Food Technology Research Institute, Tehran, 1981619573 Iran
Department of Biostatistics, Faculty of Paramedical Sciences, Shahid Beheshti University of Medical Sciences, Tehran Iran

Peer review under responsibility of Beijing Academy of Food Science.

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Abstract

Dysphagia is a symptom, commonly found in healthcare residents and the elderly, may lead to undernutrition and negative effects on quality of life. Providing special food products that cannot only be swallowed by patients but also meet nutritional requirements is a challenge for food rheologists and healthcare staff. The purpose of this paper was to review the literature on rheological aspects of dysphagia-oriented products. Also, some suggestions were proposed for better exploitation of rheological data in the field of dysphagia-rheology.

Keywords

RheologyDysphagiaMalnutritionHydrocolloidsFood products

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Food Science and Human Wellness
Volume 2 Issue 3-4,
December 2013
Pages 173-178
DOI: 10.1016/j.fshw.2013.11.002
Cite this article:
Zargaraan A, Rastmanesh R, Fadavi G, et al. Rheological aspects of dysphagia-oriented food products: A mini review. Food Science and Human Wellness, 2013, 2(3-4): 173-178. https://doi.org/10.1016/j.fshw.2013.11.002

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Received: 08 June 2013
Revised: 02 November 2013
Accepted: 07 November 2013
Published: 15 November 2013
© 2013 Beijing Academy of Food Sciences.
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