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Objective and quantitative definitions of modified food textures based on sensory and rheological methodology
INTRODUCTION: Patients who suffer from chewing and swallowing disorders, i.e. dysphagia, may have difficulties ingesting normal food and liquids. In these patients a texture modified diet may enable that the patient maintain adequate nutrition. However, there is no generally accepted definition of ‘...
Autores principales: | , , , , , , |
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Formato: | Texto |
Lenguaje: | English |
Publicado: |
CoAction Publishing
2010
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2894641/ https://www.ncbi.nlm.nih.gov/pubmed/20592965 http://dx.doi.org/10.3402/fnr.v54i0.5134 |
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author | Wendin, Karin Ekman, Susanne Bülow, Margareta Ekberg, Olle Johansson, Daniel Rothenberg, Elisabet Stading, Mats |
author_facet | Wendin, Karin Ekman, Susanne Bülow, Margareta Ekberg, Olle Johansson, Daniel Rothenberg, Elisabet Stading, Mats |
author_sort | Wendin, Karin |
collection | PubMed |
description | INTRODUCTION: Patients who suffer from chewing and swallowing disorders, i.e. dysphagia, may have difficulties ingesting normal food and liquids. In these patients a texture modified diet may enable that the patient maintain adequate nutrition. However, there is no generally accepted definition of ‘texture’ that includes measurements describing different food textures. OBJECTIVE: Objectively define and quantify categories of texture-modified food by conducting rheological measurements and sensory analyses. A further objective was to facilitate the communication and recommendations of appropriate food textures for patients with dysphagia. DESIGN: About 15 food samples varying in texture qualities were characterized by descriptive sensory and rheological measurements. RESULTS: Soups were perceived as homogenous; thickened soups were perceived as being easier to swallow, more melting and creamy compared with soups without thickener. Viscosity differed between the two types of soups. Texture descriptors for pâtés were characterized by high chewing resistance, firmness, and having larger particles compared with timbales and jellied products. Jellied products were perceived as wobbly, creamy, and easier to swallow. Concerning the rheological measurements, all solid products were more elastic than viscous (G′>G″), belonging to different G′ intervals: jellied products (low G′) and timbales together with pâtés (higher G′). CONCLUSION: By combining sensory and rheological measurements, a system of objective, quantitative, and well-defined food textures was developed that characterizes the different texture categories. |
format | Text |
id | pubmed-2894641 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2010 |
publisher | CoAction Publishing |
record_format | MEDLINE/PubMed |
spelling | pubmed-28946412010-06-30 Objective and quantitative definitions of modified food textures based on sensory and rheological methodology Wendin, Karin Ekman, Susanne Bülow, Margareta Ekberg, Olle Johansson, Daniel Rothenberg, Elisabet Stading, Mats Food Nutr Res Original Article INTRODUCTION: Patients who suffer from chewing and swallowing disorders, i.e. dysphagia, may have difficulties ingesting normal food and liquids. In these patients a texture modified diet may enable that the patient maintain adequate nutrition. However, there is no generally accepted definition of ‘texture’ that includes measurements describing different food textures. OBJECTIVE: Objectively define and quantify categories of texture-modified food by conducting rheological measurements and sensory analyses. A further objective was to facilitate the communication and recommendations of appropriate food textures for patients with dysphagia. DESIGN: About 15 food samples varying in texture qualities were characterized by descriptive sensory and rheological measurements. RESULTS: Soups were perceived as homogenous; thickened soups were perceived as being easier to swallow, more melting and creamy compared with soups without thickener. Viscosity differed between the two types of soups. Texture descriptors for pâtés were characterized by high chewing resistance, firmness, and having larger particles compared with timbales and jellied products. Jellied products were perceived as wobbly, creamy, and easier to swallow. Concerning the rheological measurements, all solid products were more elastic than viscous (G′>G″), belonging to different G′ intervals: jellied products (low G′) and timbales together with pâtés (higher G′). CONCLUSION: By combining sensory and rheological measurements, a system of objective, quantitative, and well-defined food textures was developed that characterizes the different texture categories. CoAction Publishing 2010-06-28 /pmc/articles/PMC2894641/ /pubmed/20592965 http://dx.doi.org/10.3402/fnr.v54i0.5134 Text en © 2010 Karin Wendin et al. http://creativecommons.org/licenses/by-nc/3.0/ This is an Open Access article distributed under the terms of the Creative Commons Attribution-Noncommercial 3.0 Unported License, permitting all non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Original Article Wendin, Karin Ekman, Susanne Bülow, Margareta Ekberg, Olle Johansson, Daniel Rothenberg, Elisabet Stading, Mats Objective and quantitative definitions of modified food textures based on sensory and rheological methodology |
title | Objective and quantitative definitions of modified food textures based on sensory and rheological methodology |
title_full | Objective and quantitative definitions of modified food textures based on sensory and rheological methodology |
title_fullStr | Objective and quantitative definitions of modified food textures based on sensory and rheological methodology |
title_full_unstemmed | Objective and quantitative definitions of modified food textures based on sensory and rheological methodology |
title_short | Objective and quantitative definitions of modified food textures based on sensory and rheological methodology |
title_sort | objective and quantitative definitions of modified food textures based on sensory and rheological methodology |
topic | Original Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2894641/ https://www.ncbi.nlm.nih.gov/pubmed/20592965 http://dx.doi.org/10.3402/fnr.v54i0.5134 |
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