EHCALIDO was a collaborative project between CNTA and UPNA with which progress has been made with the instrumental and sensorial characterisation of products for dysphagia and easy-chewing, like developing products for people with problems related with swallowing.
The main results obtained by the project are:
- The most suitable instrumental techniques for doing texture analysis of foods aimed at people with dysphagia have been selected.
- Infographics have been made that show the procedure for doing sensorial analysis of food with textures modified for people with dysphagia.
- Instrumental and sensorial measurements have been done on more than 100 samples of food for dysphagia.
- Several mathematical models have been developed for classifying food aimed at people with dysphagia have been developed. Nevertheless, the results have shown the need to analyse a higher number of samples and continue with more statistical analyses to obtain higher precision and more robustness in classifying food for OD.
- Two safe and effective products for immediate consumption that people with dysphagia can swallow, with high levels of protein and fibre, and that are sensorily well accepted (UPNA) have been developed.
- A chicken and vegetable purée high in fibre and protein aimed at people with dysphagia has been developed that has an extended useful life of at least 4 months (CNTA).
- Progress has been made in the development of new products, like textured products with a realistic appearance and a line of carbonated drinks that could improve the quality of life of people suffering from OD.
