Wong Man Chun, Chan Karen M K, Wong Tsz Ting, Tang Ho Wah, Chung Hau Yin, Kwan Hoi Shan
Food Research Centre, School of Life Sciences, The Chinese University of Hong Kong, Hong Kong, China.
Swallowing Research Laboratory, The University of Hong Kong, Hong Kong, China.
Foods. 2023 Oct 13;12(20):3765. doi: 10.3390/foods12203765.
Diet modification is a common compensation strategy to promote swallowing safety in patients with swallowing difficulties. The International Dysphagia Diet Standardisation Initiative (IDDSI) guideline provides qualitative descriptions on texture-modified food and thickened liquid. This study aimed to establish quantitative textural and rheological data on different IDDSI levels based on common Chinese ingredients and dishes. Textural and rheological properties of 226 samples of various food textures and 93 samples of various liquid consistencies were obtained using a texture profile analysis (TPA) and viscometer, respectively. The establishment of such quantitative data can be used for future texture-modified food product development and research purposes.
饮食调整是促进吞咽困难患者吞咽安全的常见补偿策略。国际吞咽障碍饮食标准化倡议（IDDSI）指南对质地改良食品和增稠液体进行了定性描述。本研究旨在基于常见的中国食材和菜肴，建立不同IDDSI水平的定量质地和流变学数据。分别使用质地剖面分析（TPA）和粘度计获得了226个不同食物质地样本和93个不同液体稠度样本的质地和流变学特性。建立此类定量数据可用于未来质地改良食品的开发和研究目的。
