de O S Schmidt Helena, Komeroski Marina Rocha, Steemburgo Thaís, de Oliveira Viviani Ruffo
Institute of Food Science and Technology, Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, Rio Grande do Sul, Brazil.
Nutrition Department, Postgraduate Program in Food, Nutrition and Health, Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, Rio Grande do Sul, Brazil.
J Texture Stud. 2021 Dec;52(5-6):587-602. doi: 10.1111/jtxs.12596. Epub 2021 Apr 7.
Dysphagia is the difficulty during the progression of the bolus from the mouth to the stomach. Modifying the texture of the food is a fundamental factor for safe swallowing in patients with dysphagia since inadequate consistency can result in complications. To personalize and develop diets for dysphagia, understanding, and controlling the rheological and sensory properties of thickeners is useful. This review examines the different types of thickeners used to modify the texture of foods, as well as their influence on rheological properties and sensory attributes to efficiently manage the diet in dysphagia. The study discusses characteristics such as: hardness, viscosity, viscoelasticity, as well as sensory attributes related to rheology. The thickeners xanthan gum, methylcellulose, carboxymethylcellulose, guar gum, linseed, and chia, carboxymethylated curdlan, and konjac glucomannan were reviewed in this work. Sensory evaluations of different foods have already been carried out on some products such as: meats, carrots, soups, pates, and timbales with their modified textures. The sensory attributes measured among hydrocolloids are strongly correlated with rheological parameters. Dysphagic diets should have less hardness and adherence, but with adequate cohesiveness to facilitate chewing, swallowing to protect from aspiration and reduction of residues in the oropharynx. The use of a single type of thickener may not be ideal, their mixtures and synergistic effect can improve the viscous and elastic characteristics of foods, to obtain safe food to swallow and to improve the sensory interest of dysphagic patients. Personalized recommendations with follow-up on swallowing approaches, respecting patient's individuality, explaining thickening agents' differences would be pertinent.
吞咽困难是指食团从口腔向胃部推进过程中出现的困难。调整食物质地是吞咽困难患者安全吞咽的一个基本因素，因为质地不合适可能会导致并发症。为了针对吞咽困难制定个性化饮食，了解并控制增稠剂的流变学和感官特性很有用。本综述探讨了用于改变食物质地的不同类型增稠剂，以及它们对流变学特性和感官属性的影响，以便有效地管理吞咽困难患者的饮食。该研究讨论了诸如硬度、粘度、粘弹性等特性，以及与流变学相关的感官属性。本文综述了黄原胶、甲基纤维素、羧甲基纤维素、瓜尔胶、亚麻籽、奇亚籽、羧甲基化凝胶多糖和魔芋葡甘聚糖等增稠剂。已经对一些质地改变后的产品进行了不同食物的感官评价，如肉类、胡萝卜、汤、肉酱和肉冻。在水胶体中测得的感官属性与流变学参数密切相关。吞咽困难患者的饮食应具有较低的硬度和附着性，但要有足够的内聚性，以利于咀嚼、吞咽，防止误吸，并减少口咽中的残留物。使用单一类型的增稠剂可能并不理想，它们的混合物和协同效应可以改善食物的粘性和弹性特性，从而获得安全可吞咽的食物，并提高吞咽困难患者的感官兴趣。提供关于吞咽方法的个性化建议，并跟踪随访，尊重患者的个性，解释增稠剂的差异，将是很有必要的。
