METHOD TO ENHANCE SWALLOWING SAFETY AND APPEAL OF BEVERAGES FOR TREATING DYSPHAGIA BASED ON RHEOLOGICAL AND SENSORY PARAMETERS

摘要

An edible composition of matter having an apparent viscosity of from about 150 cP to about 2000 cP at about 30 s-1; a yield stress of from 0 Pa to about 20 Pa at 1 s-1; and a flow index of from about 0.2 to about 0.6. The composition may include an imaging agent. The compositions are useful for providing sustenance to dysphagic subjects and for evaluating dysphagia.