Abstract
Dysphagia, or difficulty swallowing, is a significant issue that impacts 10% to 33% of the elderly population and can lead to serious complications such as aspiration, malnutrition, and weight loss. To overcome these obstacles, there is a critical need for comprehensive rheological data and detailed information on food texture, specifically designed to align with local eating habits and cooking methods. This study aims to develop tables of rheological properties for foods commonly consumed by older adults in Portugal. Additionally, it will assess the impact of water quality on these properties during the cooking process. Based on this data, we will develop texture-modified diets that meet the nutritional needs of elderly dysphagic patients, ensuring they are safe, palatable, and practical for everyday care settings.