Dominican breakfasts with modified texture for patients with dysphagia

Introduction: Dysphagia is a condition that hinders the proper swallowing of food; around 8% of the global population suffers from some degree of it, significantly impacting the quality of life of those affected and potentially leading to severe health issues related to nutritional condition. Objective: This study focused on developing texture-modified dominican breakfasts formulations for dysphagic patients. Materials and methods: A completely randomized experimental design was used to evaluate the effect of different formulations consisting of compositions [Plantain with Ham (PlJ), Plantain with Cheese (PlQ), Cassava with Ham (YJ), Cassava with Cheese (YQ), Potato with Ham (PJ), Potato with Cheese (PQ), Sweet Potato with Ham (BJ), Sweet Potato with Cheese (BQ)] and viscosities (pudding: 1,751-4,000 mPa.s, honey: 351-1,750 mPa.s and nectar: 51-350 mPa.s) on the approximate chemical assessment and organoleptic acceptance of the breakfasts. Results: Significant differences (p<0.05) were observed among treatment means for the chemical analyses (ash, moisture, protein, fat and carbohydrates) and sensory attributes studied. Breakfasts with viscosities ranging from 351- 1,750 mPa.s showed higher organoleptic acceptance. Conclusion: It is possible to develop dominican breakfasts with modified texture for consumption by dysphagic patients, thus improving their quality of life and nutritional status(AU)