Unit 4 - Food preparation: 4.2. Tools to modify the thickness of liquids and the texture of solid foods

Unit 4 - Food preparation

4.2. Tools to modify the thickness of liquids and the texture of solid foods

The aim of this lesson is to learn some basic concepts in rheology and textural properties of dysphagia-oriented food, how to measure their properties and what thickeners can be used to modify the textural and rheological characteristics of food and beverages.

Learning outcomes

To learn some basic concepts in rheology and texture needed to understand the characteristics of texture modified food and thickened fluids
To understand the consequences of the thickening of liquids and foods for dysphagia diets
To know the main characteristics of thickening agents and how to use them

Contents (PPT/PDF 51 slides)