Sharma Madhu, Duizer Lisa
Department of Food Science, University of Guelph, Guelph, ON N1G 2W1, Canada.
Foods. 2019 May 30;8(6):184. doi: 10.3390/foods8060184.
Pureed foods, a compensatory diet for dysphagia, require the incorporation of hydrocolloids in order to be swallowed safely. The effect of hydrocolloid addition on textural dynamics of pureed foods has not yet been investigated. Starch and xanthan were added to levels that allowed products to meet the criteria of the International Dysphagia Diet Standardization Initiative. Nine pureed carrot matrices made with two concentrations of starch, xanthan, and their blends were characterized for textural evolution using two dynamic sensory techniques: Temporal Dominance of Sensations (TDS) and Temporal Check-All-That-Apply (TCATA). Each test, with four replications, was conducted with 16 panelists. Results indicate that purees were divided into two groups based on sensory responses--grainy and smooth were the primary differentiating attributes for these two groups. Grainy was associated with starch-added samples, while samples with xanthan (alone and in blends) were smooth and slippery. For both groups, thickness was perceived during the first half of processing, adhesiveness in the second half of oral processing, and mouthcoating was perceived toward the end of processing. A comparison of results from these tests showed that both TDS and TCATA gave similar information about texture dynamics and product differentiation of pureed foods.
泥状食品作为吞咽困难的补偿性饮食，需要添加水胶体才能安全吞咽。添加水胶体对泥状食品质地动态的影响尚未得到研究。淀粉和黄原胶的添加量应使产品符合国际吞咽困难饮食标准化倡议的标准。使用两种动态感官技术：感官主导时间（TDS）和即时全选检验（TCATA），对九种由两种浓度的淀粉、黄原胶及其混合物制成的胡萝卜泥状基质的质地演变进行了表征。每项测试进行四次重复，由16名小组成员参与。结果表明，根据感官反应，泥状食品可分为两组——颗粒状和平滑状是这两组的主要区别属性。颗粒状与添加淀粉的样品相关，而添加黄原胶（单独或混合）的样品则是光滑且滑溜的。对于这两组，在加工的前半段能感觉到厚度，在口腔加工的后半段能感觉到粘性，在加工结束时能感觉到口腔涂层。这些测试结果的比较表明，TDS和TCATA都给出了关于泥状食品质地动态和产品差异的类似信息。
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