Study on rheological behavior of stirred yoghurt for dysphagia patients

Puntos clave

• Improved swallowing observed with modified yoghurt's texture, providing safety for dysphagia patients.
• Key evidence shows a viscosity increase of 50% during testing for optimal swallowing ease.
• Analysis of rheological behavior in stirred yoghurt assesses its suitability for dysphagia patients.
• Highlights the need for effective dietary solutions in managing dysphagia and enhancing quality of life.