01595nam a2200253 a 450000100080000000500110000800800410001910000140006024501310007426002940020550000410049952005910054065000140113165000110114565000100115665000270116665300250119370000160121870000220123470000210125670000170127770000200129470000270131421691442024-12-13       2024    bl uuuu     u00u1 u    #d1 aLUCIO, R.  aDevelopment of a mixed fruit drink with appropriate fluidity for the elderly population with dysphagia.h[electronic resource]  aIn: CONGRESSO BRASILEIRO DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 29., 2024. Florianópolis. Trabalhos aprovados. O futuro dos alimentos: inovação, saúde e sustentabilidade na cadeia produtiva de alimentos. Santa Catarina: Sociedade Brasileira de Ciência e Tecnologia de Alimentos.c2024  aCBCTA. 14 a 17 out. 2024. E-Pôster.  aDysphagia, or difficulty of swallowing, is prevalent among the elderly, increasing the risk of aspiration pneumonia, malnutrition, and dehydration. The International Dysphagia Diet Standardization Initiative (IDDSI) provides the recommended texture and fluidity levels in the diets of dysphagic patients. Liquids are classified into level 1 - slightly thick, level 2 - mildly thick, and level 3 - moderately thick. This work aims to develop a mixed fruit beverage to hydrate elderly people, offering vitamin C, natural antioxidants, and an appropriate fluidity for those with dysphagia.  aDysphagia  aBebida  aFruta  aTecnologia de Alimento  aAlimentos funcionais1 aPIMENTA, F.1 aCORRÊA-FILHO, L.1 aCABRAL, L. M. C.1 aTONON, R. V.1 aMATTA, V. M. da1 aSÁ, D. de G. C. F. de