Department of Food Science and Nutrition and Kimchi Research Institute, Pusan National University, Busan, 46241, South Korea.
Department of Organic Material Science and Engineering, Pusan National University, Busan, 46241, South Korea.
J Texture Stud. 2017 Dec;48(6):571-585. doi: 10.1111/jtxs.12268. Epub 2017 May 25.
The objectives of this study were to develop and compare sensory characteristics of beverages and soups thickened with different concentrations of a xanthan gum-based thickener, and to examine, using rheological measurement, whether the viscosity of the thickened liquids conformed to the recommendations of the National Dysphagia Diet (NDD) Task Force. Beverages tested included water, apple juice, orange juice, soymilk, and Yakult. The thickening agent was added to samples at concentrations of 1, 2, or 3%. Addition of the thickening agent had a significant effect on the appearance, texture, and starchy flavor, which were evaluated by descriptive sensory evaluation. The reference standards of viscosity used in sensory descriptive analysis could be useful to practitioners who have to make dysphagia diets and need to learn to make them properly. In rheological measurement, viscosity of thickened liquids in stationary state would be perceived as higher compared to that while swallowing, because of the shear thinning property. This could lead to noncompliance of the medical advice or malnutrition. It is necessary to determine optimal proportion of xanthan gum-based thickener or uncover alternatives, which have shear thinning properties lower than those of xanthan gum, for the acceptance of dysphagia patients. There was no pudding-like viscosity as classified by NDD, when prepared following instructions. Future studies should include higher concentrations of thickener to find out the concentration of the thickener resulting in pudding-like viscosity as recommended by NDD.
When a manufacturer modifies or develops a xanthan gum-based thickener, findings from this study can be utilized to understand sensory and rheological characteristics of thickened liquid. For practitioners who have to make dysphagia diets, the reference standards of viscosity used in sensory descriptive analysis could be helpful for deciding the viscosity level of thickened liquids based only on visual evaluation. This study suggests manufacturers should provide clear direction for viscosity range and thickener concentration. Medical doctors should pay close attention to the risk of aspiration when prescribing pudding-like viscosity. Dietitians should understand the variability in achieving different levels of viscosity and should educate preparers who are responsible for making dysphagia meals.
本研究旨在开发并比较不同浓度黄原胶增稠剂增稠的饮料和汤的感官特性，并通过流变测量检查增稠液的粘度是否符合国家吞咽障碍饮食（NDD）工作组的建议。测试的饮料包括水、苹果汁、橙汁、豆浆和养乐多。增稠剂以 1%、2%或 3%的浓度添加到样品中。增稠剂的添加对外观、质地和淀粉味有显著影响，这些通过描述性感官评估进行评估。感官描述分析中使用的粘度参考标准可能对必须制定吞咽障碍饮食并需要学习正确制定饮食的从业者有用。在流变测量中，由于剪切稀化特性，静止状态下增稠液的粘度会被感知为高于吞咽时的粘度。这可能导致不遵守医疗建议或营养不良。有必要确定最佳的黄原胶基增稠剂比例或寻找替代物，其剪切稀化特性低于黄原胶，以满足吞咽障碍患者的需求。按照说明制备时，没有 NDD 分类的布丁状粘度。未来的研究应该包括更高浓度的增稠剂，以找出产生 NDD 推荐的布丁状粘度的增稠剂浓度。
当制造商修改或开发黄原胶基增稠剂时，本研究的结果可用于了解增稠液的感官和流变特性。对于必须制定吞咽障碍饮食的从业者，感官描述分析中使用的粘度参考标准可有助于根据视觉评估仅决定增稠液的粘度水平。本研究表明，制造商应提供明确的粘度范围和增稠剂浓度指导。医生在开处方时应密切注意吸入风险。营养师应了解实现不同粘度水平的可变性，并应教育负责制作吞咽障碍餐的准备者。
