Quantitative Textural and Rheological Data on Different Levels of Texture-Modified Food and Thickened Liquids Classified Using the International Dysphagia Diet Standardisation Initiative (IDDSI) Guideline

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 t...

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Autores principales: Wong, Man Chun, Chan, Karen M. K., Wong, Tsz Ting, Tang, Ho Wah, Chung, Hau Yin, Kwan, Hoi Shan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10606379/
https://www.ncbi.nlm.nih.gov/pubmed/37893658
http://dx.doi.org/10.3390/foods12203765
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author Wong, Man Chun
Chan, Karen M. K.
Wong, Tsz Ting
Tang, Ho Wah
Chung, Hau Yin
Kwan, Hoi Shan
author_facet Wong, Man Chun
Chan, Karen M. K.
Wong, Tsz Ting
Tang, Ho Wah
Chung, Hau Yin
Kwan, Hoi Shan
author_sort Wong, Man Chun
collection PubMed
description 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.
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spelling pubmed-106063792023-10-28 Quantitative Textural and Rheological Data on Different Levels of Texture-Modified Food and Thickened Liquids Classified Using the International Dysphagia Diet Standardisation Initiative (IDDSI) Guideline Wong, Man Chun Chan, Karen M. K. Wong, Tsz Ting Tang, Ho Wah Chung, Hau Yin Kwan, Hoi Shan Foods Article 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. MDPI 2023-10-13 /pmc/articles/PMC10606379/ /pubmed/37893658 http://dx.doi.org/10.3390/foods12203765 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Wong, Man Chun
Chan, Karen M. K.
Wong, Tsz Ting
Tang, Ho Wah
Chung, Hau Yin
Kwan, Hoi Shan
Quantitative Textural and Rheological Data on Different Levels of Texture-Modified Food and Thickened Liquids Classified Using the International Dysphagia Diet Standardisation Initiative (IDDSI) Guideline
title Quantitative Textural and Rheological Data on Different Levels of Texture-Modified Food and Thickened Liquids Classified Using the International Dysphagia Diet Standardisation Initiative (IDDSI) Guideline
title_full Quantitative Textural and Rheological Data on Different Levels of Texture-Modified Food and Thickened Liquids Classified Using the International Dysphagia Diet Standardisation Initiative (IDDSI) Guideline
title_fullStr Quantitative Textural and Rheological Data on Different Levels of Texture-Modified Food and Thickened Liquids Classified Using the International Dysphagia Diet Standardisation Initiative (IDDSI) Guideline
title_full_unstemmed Quantitative Textural and Rheological Data on Different Levels of Texture-Modified Food and Thickened Liquids Classified Using the International Dysphagia Diet Standardisation Initiative (IDDSI) Guideline
title_short Quantitative Textural and Rheological Data on Different Levels of Texture-Modified Food and Thickened Liquids Classified Using the International Dysphagia Diet Standardisation Initiative (IDDSI) Guideline
title_sort quantitative textural and rheological data on different levels of texture-modified food and thickened liquids classified using the international dysphagia diet standardisation initiative (iddsi) guideline
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10606379/
https://www.ncbi.nlm.nih.gov/pubmed/37893658
http://dx.doi.org/10.3390/foods12203765
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