Dysphagia is a dysfunction, which causes the impossibility of food or liquid movement from mouth to stomach. Usually the causes of dysphagia are muscles or nerves problems, which can be painful and can be supported by people of every age. Even so, more exposed are children and elderly people. In dysphagia, besides treatment, an important factor represents the food, which must be in accordance with the necessities. Various types of purees compose the meals of people with dysphagia. The aim of this study is to design and characterize some courgette puree with sodium alginate addition, preserved by ohmic heating. For this study, 3 types of courgette purees with 1, 2 and 3% sodium alginate addition and a control sample ohmically heated at 20 V/cm for 3 minutes were chosen. The courgette purees were manufactured from fresh peeled and washed courgettes, mashed at 1900 rot/min for 3 minutes. The ohmic heating process used as preservation method has some advantages as better product quality, less cooking time, lower capital cost, better energy efficiency (Darvishi, et al., 2015) and an environment friendly processing. All courgette purees exhibited a non- Newtonian behavior (Alvarez and Canet, 2013). The highest values of viscosity are dependent on the sodium alginate concentration. The Ostwald Waele model is capable of simulating the rheological properties of all the samples with a very good fit. Purees texture is influenced by the sodium alginate addition, which is expected, while the aim of hydrocolloids using is to assure more softness and palatability. Cohesiveness is a textural parameter with important implication in the design of food for people with dysphagia, because it describes the degree in which the aspiration in airways is prevented. The cohesiveness values ranged from 0.52±0.01 to 0.67±0.01 increasing with the sodium alginate concentration. Based on these results and considering the other publishers studies, ohmic heating can be successfully used to provide shelf stable products.