Department Technology and Food, Flanders Research Institute for Agriculture, Fisheries and Food, Brusselsesteenweg 370, Melle, 9090, Belgium.
Clinical and Experimental Endocrinology, Department of Chronic Diseases, Metabolism, KU Leuven, O&N I Herestraat 49 - box 902, Leuven, 3000, Belgium.
J Food Sci. 2021 Mar;86(3):1039-1047. doi: 10.1111/1750-3841.15595. Epub 2021 Jan 31.
Dysphagia is a frequent symptom in Parkinson's disease (PD). Thickening liquids facilitates safe swallowing, however, low treatment compliance is a major issue, due to patients' dislike of thickened liquids. Some studies suggest a negative impact of gum-based thickeners, currently most used in clinical practice, on sensory properties compared to starch-based thickeners. This has not yet been investigated in PD. This study's aim was to compare taste, texture, and aroma of gum-based and starch-based thickened soups in participants with PD. Gum-based resource thicken up clear (RTUC) and starch-based kitchen products potato starch (PS) and quinoa flour (QF) were evaluated in broccoli soup. Texture, aroma, and taste were characterized by rheology, volatile, and sensory profiling. Thickened soups were evaluated in participants with PD and controls through a paired comparison test. Reduced release of 61.4%, 46.2%, and 38.5% of volatiles was observed after thickening with RTUC, PS, and QF, respectively. Overall taste intensity was reduced in RTUC- and PS-thickened soup, respectively. Taste and aroma of PS-thickened soup were considered more intense by 70.3% and 63.8% of all participants, respectively (n = 36 PD, n = 41 controls), 56.3% preferred the PS-thickened soup's texture . Taste and aroma of QF-thickened soup were considered more intense by 68.1% and 65.6% of all participants, respectively (n = 47 PD, n = 31 controls), 58.0% preferred the QF-thickened soup's texture. Starch-based thickeners demonstrated higher taste and aroma intensity. However, volatile and sensory profiling demonstrated reduced taste and aroma in all thickeners. Combining kitchen products with flavor enhancers may increase palatability of thickened beverages.
吞咽困难是帕金森病（PD）的常见症状。增稠液体有助于安全吞咽，但由于患者不喜欢增稠液体，因此治疗依从性低是一个主要问题。一些研究表明，与基于淀粉的增稠剂相比，目前临床实践中最常用的基于胶基的增稠剂对感官特性有负面影响。这在 PD 中尚未得到研究。本研究旨在比较帕金森病患者中基于胶基和基于淀粉的增稠汤的味道、质地和香气。评估了基于胶基的资源增稠剂 clear（RTUC）和基于淀粉的厨房产品马铃薯淀粉（PS）和藜麦粉（QF）在西兰花汤中的作用。通过流变学、挥发性和感官剖析对质地、香气和味道进行了表征。通过配对比较测试在 PD 患者和对照组中评估增稠汤。分别用 RTUC、PS 和 QF 增稠后，挥发性物质的释放量分别减少了 61.4%、46.2%和 38.5%。在 RTUC 和 PS 增稠的汤中，整体味道强度降低。在所有参与者中，有 70.3%和 63.8%的人认为 PS 增稠汤的味道和香气更浓（n = 36 PD，n = 41 对照组），56.3%的人更喜欢 PS 增稠汤的质地。在所有参与者中，有 68.1%和 65.6%的人认为 QF 增稠汤的味道和香气更浓（n = 47 PD，n = 31 对照组），58.0%的人更喜欢 QF 增稠汤的质地。基于淀粉的增稠剂显示出更高的味道和香气强度。然而，挥发性和感官分析表明，所有增稠剂的味道和香气都有所减弱。将厨房产品与风味增强剂结合使用可能会增加增稠饮料的适口性。
