Pairing physical and sensory properties of dysphagia thickeners to understand disliking

IF 4.6 Q1 CHEMISTRY, APPLIED Food Hydrocolloids for Health Pub Date : 2023-05-23 DOI:10.1016/j.fhfh.2023.100140
R. Baixauli, A. Dobiašová, A. Tarrega, L. Laguna
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引用次数: 2

Abstract

Patients with dysphagia who adhere to drinking thickened water is still a challenge, as patients dislike it and it does not quench their thirst. The objective of this study was to relate the physical properties of six commercial thickeners based on gums, modified starch, or mixtures of modified starch and gums, to sensory characteristics and the liking and refreshing sensation. Therefore, viscosity, friction, adhesiveness, and firmness were obtained for all thickeners with and without artificial saliva. Sensory attributes for the six thickeners were obtained using the Flash Profile method; furthermore, acceptance and refreshing sensation were also studied. The results showed that high viscous thickeners without particle presence were preferred. These thickeners were gum-based and starch-dispersed, which were described as providing a viscous and smooth texture and being tasteless. Starch-based thickeners with starch granules with integrity had lower preference than gum-based or starch-dispersed thickeners, and were described as having a sandy and fluid texture, with an intense starch taste and aftertaste. Among the preferred thickeners (gum-based thickeners and starch-dispersed thickeners), a lower friction coefficient was related to a higher refreshing sensation, probably caused by a short oral residence.

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结合吞咽困难增稠剂的物理和感官特性来理解厌恶
吞咽困难的患者坚持喝加厚的水仍然是一个挑战,因为患者不喜欢它,而且它不能解渴。本研究的目的是将六种以胶、变性淀粉或变性淀粉与胶的混合物为基础的商用增稠剂的物理特性与感官特性、口感和爽口感联系起来。因此,所有增稠剂在有和没有人工唾液的情况下都获得了粘度、摩擦力、粘附性和硬度。利用Flash剖面法获得了6种增稠剂的感官属性;此外,还研究了接受感和新鲜感。结果表明,无颗粒存在的高粘性增稠剂是优选的。这些增稠剂是胶基和淀粉分散的,被描述为提供粘性和光滑的质地,无味。具有完整淀粉颗粒的淀粉基增稠剂比胶基或淀粉分散增稠剂更低,并且被描述为具有沙质和流体质地,具有强烈的淀粉味和余味。在首选的增稠剂(牙龈基增稠剂和淀粉分散增稠剂)中,摩擦系数越低,清爽感越高,这可能是由于口腔停留时间较短所致。
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来源期刊
CiteScore
4.50
自引率
0.00%
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0
审稿时长
61 days
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