Instrumental characterization of banana dessert gels for the elderly with dysphagia

• Main Authors: Kamonwan Suebsaen, Benjamas Suksatit, Nattapong Kanha, Thunnop Laokuldilok
• Format: Journal
• Published: 2020
• Subjects: Agricultural and Biological Sciences; Biochemistry, Genetics and Molecular Biology
• Online Access: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85073105325&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/67504
• Institution: Chiang Mai University

© 2019 Elsevier Ltd Fruit gels are common dessert easily consumed by the elderly. It can be an alternative food that provides essential nutrition for the elderly with dysphagia (ED). Soft-textured banana dessert gels with various gel hardness (10, 15, and 20 kPa) were prepared using different hydroc...