Stading Mats
RISE Research Institutes of Sweden, Gothenburg, Sweden.
Chalmers University of Technology, Gothenburg, Sweden.
J Texture Stud. 2021 Dec;52(5-6):540-551. doi: 10.1111/jtxs.12598. Epub 2021 May 4.
Swallowing disorders, or dysphagia, require an intake of texture-modified foods progressively softer, smoother, and moister depending on the severity of the disorder. Bolus rheology was determined for five healthy subjects for a set of such solid foods regularly given to dysphagia patients. The softest class was gel food, then a smooth timbale which both were compared to the corresponding regular, un-modified food. The foods investigated were bread, cheese, tomato, and the combination as a sandwich, all for the respective texture class: gel, timbale, and regular food. The subjects chewed until ready to swallow and the expectorated bolus was immediately measured for complex shear modulus and viscosity, and moisture and saliva content were determined. Rheology show that texture-modification influenced bolus rheology with decreased viscosity and modulus for increased degree of modification. Also saliva content as well as chews-to-swallow decreased with degree of modification. Overall, the bolus saliva content was lower for the combination (sandwich) than for the individual components. Saliva content was fairly constant irrespective of food moisture content. The phase angle for all boluses was also relatively constant, indicating a similar bolus structure. All boluses of the texture-modified foods showed high extensional viscosity, which is important for bolus cohesiveness. Bolus rheology rather than food texture determines if a food is safe to swallow and the results show that the intended texture-modification is reflected in the flow properties of the respective boluses.
吞咽障碍，即吞咽困难，需要根据障碍的严重程度摄入质地改良的食物，这些食物要逐渐变软、变光滑且更湿润。针对五名健康受试者，测定了一组经常给吞咽困难患者食用的此类固体食物的食团流变学特性。最软的一类是凝胶状食物，然后是光滑的模制菜肴，二者都与相应的常规未改良食物进行了比较。所研究的食物有面包、奶酪、番茄以及作为三明治的组合食物，所有这些食物分别属于凝胶状、模制菜肴状和常规食物这几种质地类别。受试者咀嚼至准备吞咽，然后立即测量咳出的食团的复剪切模量和粘度，并测定其水分和唾液含量。流变学表明，质地改良会影响食团流变学，随着改良程度的增加，粘度和模量会降低。此外，唾液含量以及咀嚼至吞咽的次数也会随着改良程度的增加而减少。总体而言，组合食物（三明治）的食团唾液含量低于单个成分的食团唾液含量。无论食物的水分含量如何，唾液含量都相当恒定。所有食团的相位角也相对恒定，表明食团结构相似。所有质地改良食物的食团都表现出较高的拉伸粘度，这对食团的粘性很重要。食团流变学而非食物质地决定了食物吞咽是否安全，结果表明预期的质地改良反映在各个食团的流动特性中。
