Pairing physical and sensory properties of dysphagia thickeners to understand disliking
Patients with dysphagia who adhere to drinking thickened water is still a challenge, as patients dislike it and it does not quench their thirst. The objective of this study was to relate the physical properties of six commercial thickeners based on gums, modified starch, or mixtures of modified starch and gums, to sensory characteristics and the liking and refreshing sensation. Therefore, viscosity, friction, adhesiveness, and firmness were obtained for all thickeners with and without artificial saliva. Sensory attributes for the six thickeners were obtained using the Flash Profile method; furthermore, acceptance and refreshing sensation were also studied. The results showed that high viscous thickeners without particle presence were preferred. These thickeners were gum-based and starch-dispersed, which were described as providing a viscous and smooth texture and being tasteless. Starch-based thickeners with starch granules with integrity had lower preference than gum-based or starch-dispersed thickeners, and were described as having a sandy and fluid texture, with an intense starch taste and aftertaste. Among the preferred thickeners (gum-based thickeners and starch-dispersed thickeners), a lower friction coefficient was related to a higher refreshing sensation, probably caused by a short oral residence.
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Format: | artículo biblioteca |
Language: | English |
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Elsevier
2023-05-23
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Subjects: | Acceptance, Refreshing, Saliva, Sensory attributes, Thickeners, |
Online Access: | http://hdl.handle.net/10261/331020 http://dx.doi.org/10.13039/501100004837 http://dx.doi.org/10.13039/501100011033 https://api.elsevier.com/content/abstract/scopus_id/85162825839 |
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dig-iata-es-10261-3310202024-05-19T20:42:27Z Pairing physical and sensory properties of dysphagia thickeners to understand disliking Baixauli, Raquel Dobiašová, A. Tárrega, Amparo Laguna Cruañes, Laura Agencia Estatal de Investigación (España) Ministerio de Ciencia e Innovación (España) #NODATA# #NODATA# #NODATA# #NODATA# Acceptance Refreshing Saliva Sensory attributes Thickeners Patients with dysphagia who adhere to drinking thickened water is still a challenge, as patients dislike it and it does not quench their thirst. The objective of this study was to relate the physical properties of six commercial thickeners based on gums, modified starch, or mixtures of modified starch and gums, to sensory characteristics and the liking and refreshing sensation. Therefore, viscosity, friction, adhesiveness, and firmness were obtained for all thickeners with and without artificial saliva. Sensory attributes for the six thickeners were obtained using the Flash Profile method; furthermore, acceptance and refreshing sensation were also studied. The results showed that high viscous thickeners without particle presence were preferred. These thickeners were gum-based and starch-dispersed, which were described as providing a viscous and smooth texture and being tasteless. Starch-based thickeners with starch granules with integrity had lower preference than gum-based or starch-dispersed thickeners, and were described as having a sandy and fluid texture, with an intense starch taste and aftertaste. Among the preferred thickeners (gum-based thickeners and starch-dispersed thickeners), a lower friction coefficient was related to a higher refreshing sensation, probably caused by a short oral residence. This research was funded by MCIN/AEI/ 10.13039/501100011033, grant number PID2020-117016RB-100. R.B. thanks "Ayuda de Atracción de Talento convocatoria Ramón y Cajal 2020, CSIC” (20217AT005) for her contract. The authors also thank to the Spanish government MCIN/AEI and the Centre of Excellence Accreditation Severo Ochoa (CEX2021-001189-S/MCIN/AEI / 10.13039/501100011033). With funding from the Spanish government through the ‘Severo Ochoa Centre of Excellence’ accreditation (CEX 2021-001189-S) Peer reviewed 2023-07-13T12:57:40Z 2023-07-13T12:57:40Z 2023-05-23 artículo http://purl.org/coar/resource_type/c_6501 Food Hydrocolloids for Health 3: 100140 (2023) CEX2021-001189-S http://hdl.handle.net/10261/331020 10.1016/j.fhfh.2023.100140 2667-0259 http://dx.doi.org/10.13039/501100004837 http://dx.doi.org/10.13039/501100011033 2-s2.0-85162825839 https://api.elsevier.com/content/abstract/scopus_id/85162825839 en #PLACEHOLDER_PARENT_METADATA_VALUE# info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2020-117016RB-I00/ES/ALIMENTOS DE TEXTURA MEJORADA PARA UNA DEGLUCION SEGURA EN ANCIANOS/ Food Hydrocolloids for Health Publisher's version https://doi.org/10.1016/j.fhfh.2023.100140 Sí open Elsevier |
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Acceptance Refreshing Saliva Sensory attributes Thickeners Acceptance Refreshing Saliva Sensory attributes Thickeners Baixauli, Raquel Dobiašová, A. Tárrega, Amparo Laguna Cruañes, Laura Pairing physical and sensory properties of dysphagia thickeners to understand disliking |
description |
Patients with dysphagia who adhere to drinking thickened water is still a challenge, as patients dislike it and it does not quench their thirst. The objective of this study was to relate the physical properties of six commercial thickeners based on gums, modified starch, or mixtures of modified starch and gums, to sensory characteristics and the liking and refreshing sensation. Therefore, viscosity, friction, adhesiveness, and firmness were obtained for all thickeners with and without artificial saliva. Sensory attributes for the six thickeners were obtained using the Flash Profile method; furthermore, acceptance and refreshing sensation were also studied. The results showed that high viscous thickeners without particle presence were preferred. These thickeners were gum-based and starch-dispersed, which were described as providing a viscous and smooth texture and being tasteless. Starch-based thickeners with starch granules with integrity had lower preference than gum-based or starch-dispersed thickeners, and were described as having a sandy and fluid texture, with an intense starch taste and aftertaste. Among the preferred thickeners (gum-based thickeners and starch-dispersed thickeners), a lower friction coefficient was related to a higher refreshing sensation, probably caused by a short oral residence. |
author2 |
Agencia Estatal de Investigación (España) |
author_facet |
Agencia Estatal de Investigación (España) Baixauli, Raquel Dobiašová, A. Tárrega, Amparo Laguna Cruañes, Laura |
format |
artículo |
topic_facet |
Acceptance Refreshing Saliva Sensory attributes Thickeners |
author |
Baixauli, Raquel Dobiašová, A. Tárrega, Amparo Laguna Cruañes, Laura |
author_sort |
Baixauli, Raquel |
title |
Pairing physical and sensory properties of dysphagia thickeners to understand disliking |
title_short |
Pairing physical and sensory properties of dysphagia thickeners to understand disliking |
title_full |
Pairing physical and sensory properties of dysphagia thickeners to understand disliking |
title_fullStr |
Pairing physical and sensory properties of dysphagia thickeners to understand disliking |
title_full_unstemmed |
Pairing physical and sensory properties of dysphagia thickeners to understand disliking |
title_sort |
pairing physical and sensory properties of dysphagia thickeners to understand disliking |
publisher |
Elsevier |
publishDate |
2023-05-23 |
url |
http://hdl.handle.net/10261/331020 http://dx.doi.org/10.13039/501100004837 http://dx.doi.org/10.13039/501100011033 https://api.elsevier.com/content/abstract/scopus_id/85162825839 |
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