Center for Sensory Analysis and Consumer Behavior, Kansas State University, Manhattan, Kansas.
Mother Murphy's Flavors, Greensboro, North Carolina.
J Texture Stud. 2017 Dec;48(6):518-529. doi: 10.1111/jtxs.12265. Epub 2017 Jun 13.
Practitioners support the use of thickened liquids for many patients with disordered swallowing. Although physical measures have highlighted differences among products there are questions about the ability of the measures to fully explain the sensory texture effects during swallowing of thickened liquids. This study used a trained sensory panel to describe the textural aspects of liquids during ingestion and swallowing. The lexicon was able to characterize differences in beverages, thickeners, and thickness levels with the most important attribute being viscosity, which loaded heavily in the almost one-dimensional space that resulted from the sensory analysis of these beverages. Other effects, such as slipperiness provided some minimal additional information on the products.
Trained sensory panelists were shown to be useful in the measurement of differences in thickened liquid products prescribed for patients with dysphagia. They were able to differentiate products based on perceived differences related to flow speed, viscosity, and other parameters suggesting their use in further studies of swallowing behavior and for development of products for disordered swallowing should be considered. Understanding how these variables might relate to clinical decision making about product selection or modification to best meet the nutritional needs of a person with disordered swallowing could be helpful. This is especially true given the difficulties in measuring texture instrumentally in these products.
未加标签：许多有吞咽障碍的患者的医生都支持使用增稠液体。尽管物理测量方法已经强调了产品之间的差异，但这些方法是否有能力充分解释吞咽增稠液体时的感官质地效应仍存在疑问。本研究使用经过训练的感官小组来描述摄入和吞咽过程中液体的质地方面。该词汇能够描述饮料、增稠剂和厚度水平之间的差异，其中最重要的属性是粘度，它在这些饮料感官分析产生的几乎一维空间中加载了大量信息。其他效果，如滑溜感，为产品提供了一些最小的额外信息。
实际应用：经过训练的感官小组成员在测量为吞咽障碍患者开处方的增稠液体产品的差异方面非常有用。他们能够根据感知到的与流速、粘度和其他参数相关的差异来区分产品，这表明他们可以用于进一步研究吞咽行为，并应考虑用于开发吞咽障碍产品。了解这些变量如何与关于产品选择或修改的临床决策相关，以最好地满足吞咽障碍患者的营养需求，可能会有所帮助。考虑到在这些产品中使用仪器测量质地存在困难，这一点尤其正确。
