Mann L L, Wong K
Mount Saint Vincent University, Halifax, Nova Scotia, Canada.
J Am Diet Assoc. 1996 Jun;96(6):585-8. doi: 10.1016/S0002-8223(96)00160-5.
To develop and validate a practical, economical, and objective viscosity assessment tool, the line-spread test, for foods and beverages formulated for the dysphagic diet. The line-spread test is based on the measure of product dispersion over a flat surface.
Viscosity-altering formulations for a selection of soups and beverages commonly served to patients with dysphagia at a local hospital were developed under controlled conditions. The samples were presented to a trained sensory panel for evaluation by quantitative descriptive analysis and were measured by the line-spread test. Numeric results of the two tests were compared.
The Food Research Laboratory with private sensory booths at Mount Saint Vincent University.
Results of the sensory evaluation and the line-spread test would strongly correlate, indicating predictive validity, but the line-spread test would be more reliable and show variability in measurement.
Correlation, analysis of variance (ANOVA), and standard deviations (calculated from the within-group mean square error of the ANOVAs).
ANOVA showed that both the sensory panel results and the line-spread test values indicated significant differences among the samples. Standard deviations indicated less variability in line-spread values. There was a strong positive correlation (r = .90 to .97) between the two types of results, which indicated strong predictive validity for the line-spread test.
The line-spread test is a reliable and valid tool to assess viscosity of formulated foods and beverages for the dysphagic diet and can be readily and economically adapted to any dietary department for product development and quality control.
开发并验证一种实用、经济且客观的粘度评估工具——线扩散试验，用于吞咽困难饮食专用的食品和饮料。线扩散试验基于产品在平面上的扩散程度进行测量。
在可控条件下，针对当地一家医院吞咽困难患者常用的一系列汤品和饮料，开发了改变粘度的配方。将这些样品提供给经过培训的感官评价小组，通过定量描述分析进行评估，并采用线扩散试验进行测量。比较两种测试的数值结果。
圣文森山大学设有私人感官测试间的食品研究实验室。
感官评价结果与线扩散试验结果高度相关，表明具有预测效度，但线扩散试验更可靠且测量结果存在变异性。
相关性分析、方差分析（ANOVA）以及标准差（根据方差分析的组内均方误差计算得出）。
方差分析表明，感官评价小组结果和线扩散试验值均显示样品之间存在显著差异。标准差表明线扩散试验值的变异性较小。两种结果之间存在强正相关（r = 0.90至0.97），这表明线扩散试验具有很强的预测效度。
线扩散试验是一种可靠且有效的工具，可用于评估吞咽困难饮食专用配方食品和饮料的粘度，并且可以轻松且经济地应用于任何饮食部门，用于产品开发和质量控制。
