Lab of Food Oral Processing, School of Food Science and Biotechnology, Zhejiang Gongshang University, Zhejiang, Hangzhou, China.
J Texture Stud. 2021 Feb;52(1):4-15. doi: 10.1111/jtxs.12567. Epub 2020 Nov 18.
Thickened fluids and texture-modified foods are commonly used in the medical management of individuals who suffer from swallowing difficulty (known as dysphagia). However, how to reliably assess texture properties of such food systems is still a big challenge both to industry and to academic researchers. This article aims to identify key physical parameters that are important for objective assessment of such properties by reviewing the significance of rheological or textural properties of thickened fluids and texture-modified foods for swallowing. Literature reviews have identified that dominating textural properties in relation to swallowing could be very different for thickened fluids and for texture-modified foods. Important parameters of thickened fluids are generally related with the flow of the bolus in the pharyngeal stage, while important parameters of texture-modified foods are generally related with the bolus preparation in the oral stage as well as the bolus flow in the pharyngeal stage. This review helps to identify key textural parameters of thickened fluids and texture-modified foods in relation to eating and swallowing and to develop objective measuring techniques for quality control of thickened fluids and texture-modified foods for dysphagia management.
浓稠液体和质地改良食品常用于吞咽困难（即吞咽障碍）患者的医学管理。然而，如何可靠地评估此类食品系统的质地特性，对于工业界和学术研究人员来说仍然是一个巨大的挑战。本文旨在通过回顾浓稠液体和质地改良食品的流变学或质地特性对吞咽的重要性，确定用于客观评估这些特性的关键物理参数。文献综述表明，与吞咽相关的浓稠液体和质地改良食品的主要质地特性可能非常不同。浓稠液体的重要参数通常与食团在咽部阶段的流动有关，而质地改良食品的重要参数通常与口腔阶段的食团准备以及咽部阶段的食团流动有关。本综述有助于确定与进食和吞咽相关的浓稠液体和质地改良食品的关键质地参数，并开发用于浓稠液体和质地改良食品质量控制的客观测量技术，以管理吞咽障碍。
