Food, Chemical and Biotechnology Cluster, Singapore Institute of Technology, Singapore, Singapore.
School of Food and Advanced Technology, Massey University, Palmerston North, New Zealand.
J Texture Stud. 2022 Feb;53(1):72-80. doi: 10.1111/jtxs.12658. Epub 2022 Jan 17.
This study was undertaken to determine the correlation between instrumental and sensory evaluation on texture-modified carrot puree. Texture-modified foods (TMFs) are prescribed to dysphagia individuals to aid in the oral manipulation and facilitate swallowing of food. There is a lack of correlation between instrumental measurements and sensory attributes on TMF. Understanding this correlation will aid in the formulation of safe foods with desired sensory properties for dysphagia patients. Instrumental measurements of carrot purees were performed by back extrusion method using a texture analyzer and the attributes obtained were firmness, consistency, cohesiveness, and adhesiveness. Quantitative descriptive analysis with eight trained panelists was employed to characterize the texture of the carrot puree based on seven sensory attributes: firmness, viscous, adhesive (mouth), smoothness, adhesive (throat), rate of breakdown, and difficulty to swallow. Five thickeners, namely gellan gum, xanthan gum, Suberakaze, UNI-PURE® Dys-sperse instant thickener, and ULTRA-SPERSE® M Starch, were evaluated against carrot puree without any thickener as control. The correlation results obtained from texture analysis and sensory evaluation were statistically significant (p < .05). The firmness attributes from instrumental and sensory results were positively correlated. The consistency parameter was positively correlated to sensory attribute viscous and negatively correlated to smoothness. The sensory attribute rate of breakdown was negatively correlated to instrumental parameter of cohesiveness. Lastly, instrumental adhesiveness was positively correlated to sensory attributes adhesive to mouth and throat, and difficulty to swallow. The correlation results showed a well-designed instrumental technique can be used to understand the impact of thickeners on TMF for dysphagia subjects.
本研究旨在确定质构改性胡萝卜泥的仪器评估和感官评估之间的相关性。质构改性食品（TMF）被规定用于吞咽困难的个体，以帮助口腔处理和促进食物吞咽。在 TMF 中，仪器测量值和感官属性之间缺乏相关性。了解这种相关性将有助于为吞咽困难患者配制具有所需感官特性的安全食品。使用质构分析仪通过反向挤压法对胡萝卜泥进行仪器测量，获得的属性为硬度、稠度、内聚性和粘性。使用具有 8 名训练有素的品尝员的定量描述性分析，根据七个感官属性（硬度、粘性、粘性（口腔）、光滑度、粘性（喉咙）、分解率和吞咽难度）来描述胡萝卜泥的质地。评估了五种增稠剂，即结冷胶、黄原胶、Suberakaze、UNI-PURE®Dys-sperse 即时增稠剂和 ULTRA-SPERSE®M 淀粉，与不含任何增稠剂的胡萝卜泥（对照）进行比较。从质构分析和感官评估中获得的相关性结果具有统计学意义（p < 0.05）。仪器和感官结果的硬度属性呈正相关。稠度参数与感官属性粘性呈正相关，与光滑度呈负相关。感官属性分解率与仪器参数内聚性呈负相关。最后，仪器粘性与感官属性口腔和喉咙粘性以及吞咽难度呈正相关。相关性结果表明，精心设计的仪器技术可用于了解增稠剂对吞咽困难患者 TMF 的影响。
