RISE Research Institutes of Sweden, Gothenburg, Sweden.
Chalmers University of Technology, Gothenburg, Sweden.
J Texture Stud. 2021 Dec;52(5-6):578-586. doi: 10.1111/jtxs.12592. Epub 2021 Mar 4.
Those suffering from swallowing disorders, or dysphagia, require texture-modified foods for safe swallowing. The texture is modified according to the severity of the disorder, as maintained by the guidelines outlining classes of texture-modified foods, ranging from viscous soups to soft, solid foods. As a basis for studies of bolus rheology and oral response of solid texture-modified foods, a set of well-defined, solid foods has been identified and characterized regarding texture and physical properties. Gelled food is compared to both the firmer timbale class and to the corresponding regular food. Foods eaten at room temperature were chosen to avoid temperature effects: bread, cheese, tomato, and the combination into a sandwich. All foods were tested as gel, timbale, and regular food. The texture was determined by compression and penetration tests, thereby showing a decrease in strength (compression stress), stiffness (modulus), and penetration force for increased degree of modification. The moisture content increased with increased degree of modification. The structural change from room to oral temperature was monitored by the complex shear modulus that showed a decrease with increasing temperature. Cheese and the gelatine-based tomato gel showed a distinct melting when the temperature was increased to 37°C. The texture-modified foods were softer and moister in all aspects as compared to the regular foods, which follows the intended modification. The classes for the texture-modified foods were qualitatively comparable to other national classification systems with regard to solid foods, but there is a lack of objective, physics-based classification of texture, especially for solid, texture-modified foods.
患有吞咽障碍（吞咽困难）的人需要经过质地改良的食物才能安全吞咽。质地的改良是根据疾病的严重程度进行的，这些疾病是由概述质地改良食品类别的指南维持的，范围从粘稠的汤到柔软的固体食物。作为研究团块流变性和固体质地改良食品口腔反应的基础，已经确定并描述了一组定义明确的固体食品，这些食品涉及质地和物理特性。凝胶食品与较硬的 timbale 类食品和相应的常规食品进行了比较。选择室温下食用的食物以避免温度影响：面包、奶酪、番茄，以及将它们组合成三明治。所有食物都以凝胶、timbale 和常规食品的形式进行了测试。质地通过压缩和穿透测试确定，从而显示出随着改性程度的增加而强度（压缩应力）、硬度（模量）和穿透力降低。随着改性程度的增加，水分含量增加。通过复合剪切模量监测从室温到口腔温度的结构变化，该模量显示出随着温度的升高而降低。当温度升高到 37°C 时，奶酪和基于明胶的番茄凝胶显示出明显的融化。质地改良食品在所有方面都比常规食品更柔软和湿润，这符合预期的改良。就固体食品而言，质地改良食品的类别在定性上与其他国家分类系统相当，但缺乏对质地，特别是固体质地改良食品的客观、基于物理的分类。
