Characterization of Dysphagia Thickeners Using Texture Analysis—What Information Can Be Useful?

Besides shear viscosity, other texture parameters (adhesiveness or cohesiveness) might be relevant for safe swallowing in people suffering from oropharyngeal dysphagia. Shear viscosity is assessed through protocols developed using a viscometer or a rheometer. In contrast, protocols and instruments (...

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Autores principales: Baixauli, Raquel, Bolivar-Prados, Mireia, Ismael-Mohammed, Kovan, Clavé, Pere, Tárrega, Amparo, Laguna, Laura
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9323126/
https://www.ncbi.nlm.nih.gov/pubmed/35877515
http://dx.doi.org/10.3390/gels8070430
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author Baixauli, Raquel
Bolivar-Prados, Mireia
Ismael-Mohammed, Kovan
Clavé, Pere
Tárrega, Amparo
Laguna, Laura
author_facet Baixauli, Raquel
Bolivar-Prados, Mireia
Ismael-Mohammed, Kovan
Clavé, Pere
Tárrega, Amparo
Laguna, Laura
author_sort Baixauli, Raquel
collection PubMed
description Besides shear viscosity, other texture parameters (adhesiveness or cohesiveness) might be relevant for safe swallowing in people suffering from oropharyngeal dysphagia. Shear viscosity is assessed through protocols developed using a viscometer or a rheometer. In contrast, protocols and instruments (capillary break-up rheometer) to assess adhesiveness and cohesiveness are less common and much less developed. Other equipment such as texture analyzers can provide useful information on food properties. Here, we aimed to explore different texture analyzer settings (type of test, probe, and protocol) to characterize four commercial dysphagia thickeners at the shear viscosity levels recommended by manufacturers. Among the tests used (extrusion or penetration) with the different probes (disc, cone and shape holder, sphere, or cylinder), cone extrusion provided information about adhesivity, disc extrusion about sample cohesiveness, and sphere about penetration and sample elasticity. The test speeds used influenced the results, but only one speed is needed as the different speeds provided the same fluid information; for easiness, it is proposed to use 1 mm/s. Comparing the texture analyzer results with viscosity values obtained at different shears, the texture analyzer parameters reflected information that differ from shear viscosity. This information could be relevant for the therapeutic effect of thickening products and food characterization.
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spelling pubmed-93231262022-07-27 Characterization of Dysphagia Thickeners Using Texture Analysis—What Information Can Be Useful? Baixauli, Raquel Bolivar-Prados, Mireia Ismael-Mohammed, Kovan Clavé, Pere Tárrega, Amparo Laguna, Laura Gels Article Besides shear viscosity, other texture parameters (adhesiveness or cohesiveness) might be relevant for safe swallowing in people suffering from oropharyngeal dysphagia. Shear viscosity is assessed through protocols developed using a viscometer or a rheometer. In contrast, protocols and instruments (capillary break-up rheometer) to assess adhesiveness and cohesiveness are less common and much less developed. Other equipment such as texture analyzers can provide useful information on food properties. Here, we aimed to explore different texture analyzer settings (type of test, probe, and protocol) to characterize four commercial dysphagia thickeners at the shear viscosity levels recommended by manufacturers. Among the tests used (extrusion or penetration) with the different probes (disc, cone and shape holder, sphere, or cylinder), cone extrusion provided information about adhesivity, disc extrusion about sample cohesiveness, and sphere about penetration and sample elasticity. The test speeds used influenced the results, but only one speed is needed as the different speeds provided the same fluid information; for easiness, it is proposed to use 1 mm/s. Comparing the texture analyzer results with viscosity values obtained at different shears, the texture analyzer parameters reflected information that differ from shear viscosity. This information could be relevant for the therapeutic effect of thickening products and food characterization. MDPI 2022-07-09 /pmc/articles/PMC9323126/ /pubmed/35877515 http://dx.doi.org/10.3390/gels8070430 Text en © 2022 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
Baixauli, Raquel
Bolivar-Prados, Mireia
Ismael-Mohammed, Kovan
Clavé, Pere
Tárrega, Amparo
Laguna, Laura
Characterization of Dysphagia Thickeners Using Texture Analysis—What Information Can Be Useful?
title Characterization of Dysphagia Thickeners Using Texture Analysis—What Information Can Be Useful?
title_full Characterization of Dysphagia Thickeners Using Texture Analysis—What Information Can Be Useful?
title_fullStr Characterization of Dysphagia Thickeners Using Texture Analysis—What Information Can Be Useful?
title_full_unstemmed Characterization of Dysphagia Thickeners Using Texture Analysis—What Information Can Be Useful?
title_short Characterization of Dysphagia Thickeners Using Texture Analysis—What Information Can Be Useful?
title_sort characterization of dysphagia thickeners using texture analysis—what information can be useful?
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9323126/
https://www.ncbi.nlm.nih.gov/pubmed/35877515
http://dx.doi.org/10.3390/gels8070430
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