Rheological and textural characterisation of high-pressure processed ready-to-drink dysphagia-friendly beverages

Puntos clave

• High-pressure processing enhances the viscosity and flow behavior of dysphagia-friendly beverages, improving texture.
• Key metrics like viscosity were assessed, highlighting significant changes in product quality after processing.
• Analysis of textural characteristics compared various formulations for dysphagia-friendly beverages, enhancing usability.
• Findings may enable better beverage options for individuals with swallowing difficulties; further consumer testing is recommended.