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Dysphagia is the difficulty during the progression of the bolus from the mouth to the stomach. Modifying the texture of the food is a fundamental factor for safe swallowing in patients with dysphagia since inadequate consistency can result in complications. To personalize and develop diets for dysphagia, understanding, and controlling the rheological and sensory properties of thickeners is useful. This review examines the different types of thickeners used to modify the texture of foods, as well as their influence on rheological properties and sensory attributes to efficiently manage the diet in dysphagia. The study discusses characteristics such as: hardness, viscosity, viscoelasticity, as well as sensory attributes related to rheology. The thickeners xanthan gum, methylcellulose, carboxymethylcellulose, guar gum, linseed, and chia, carboxymethylated curdlan, and konjac glucomannan were reviewed in this work. Sensory evaluations of different foods have already been carried out on some products such as: meats, carrots, soups, pates, and timbales with their modified textures. The sensory attributes measured among hydrocolloids are strongly correlated with rheological parameters. Dysphagic diets should have less hardness and adherence, but with adequate cohesiveness to facilitate chewing, swallowing to protect from aspiration and reduction of residues in the oropharynx. The use of a single type of thickener may not be ideal, their mixtures and synergistic effect can improve the viscous and elastic characteristics of foods, to obtain safe food to swallow and to improve the sensory interest of dysphagic patients. Personalized recommendations with follow‐up on swallowing approaches, respecting patient's individuality, explaining thickening agents' differences would be pertinent. [ABSTRACT FROM AUTHOR]

Teff is a gluten-free grain and has interesting nutritional composition. This paper aimed to evaluate the differences among breads made with teff flour associated to other components, by determining their chemical and physical characteristics. The breads were as follows: T1—100% wheat; T2—100% teff; T3—75% teff and 12.5% cassava starch; T4—50% teff, 25% rice flour, and 25% cassava starch. The lipid and protein contents in teff breads were like wheat breads. T1 had significantly lower total fiber (13.9%) than the others. The highest amino acid content was found in T4; however, all teff treatments presented higher quantities of amino acids than wheat formulation. T1 had lower volume (1.87 cm3/g−1) than T2, T3, and T4. Teff demonstrated no difference in height, weight loss, yield, and apparent volume of the breads, although it presented lower weight, higher specific volume, and lower crust luminosities. Firmness was directly related to the quantity of teff used. [ABSTRACT FROM AUTHOR]

Mushrooms are considered as a delicacy with high nutritional and sources of nutrients such as digestible proteins, carbohydrates, fiber and certain vitamins, as well as minerals and antioxidants. This study evaluates physicochemical and sensory quality of sautéed cap and stems of shimeji, brown Paris, white Paris and shiitake mushrooms. The values ranged on dry weight basis for: moisture: (80.99–89.44 g.100 g−1), ash (6.23–13.70 g.100 g−1), protein (14.57–37.81 g.100 g−1) and lipid (0.074–0.40 g.100 g−1). Shimeji and brown Paris caps presented high protein values and lipid content in was similar in mushrooms. Moisture and ash varied according to mushroom species, but white Paris mushroom presented the highest ash score in caps and stems. Shimeji caps and white Paris stems received the highest scores in sensory evaluation. This study highlighted the need to know nutritional parts and varieties of mushrooms. [ABSTRACT FROM AUTHOR]