Influence of Some Hydrocolloids and Sterilization Conditions on the Physical Properties of Texture-Modified Foods Developed for the Swallow Training of Dysphagia Patients.

After storing the sample for 9 weeks and conducting assessments of physical quality (including hardness, adhesiveness, springiness, cohesiveness, viscosity, lightness, yellowness, redness, and browning index), chemical quality (including pH), and microbial quantity, it was observed that the sample’s hardness significantly decreased after being stored for 4 weeks, while adhesiveness displayed an increasing trend, though this effect was not statistically significant.

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