Basic Evaluation of Gelatinous Fat to Improve Properties of Nursing Care Food

Sano, Junya; Noda, Ryuji; Watanabe, Shinji; Aoyama, Toyohiko; Sato, Yukinori; Kayashita, Jun; Muto, Norio

doi:10.5650/jos.ess14279

Cited by 4 publications

(5 citation statements)

References 17 publications

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“…mamaku gum (used by Maori people of New Zealand) [17], or gelatinous fat which thickens while increasing calorific content [77]. New techniques employ enzymes to soften root vegetables while retaining nutritional content [78*] or a beef steak, enabling it to be easily crushed with a teaspoon (less than 1/15 the firmness of normally-cooked steak) [79*].…”

Section: Future Directionsmentioning

confidence: 99%

A review of diet standardization and bolus rheology in the management of dysphagia

Hanson

2016

Current Opinion in Otolaryngology & Head and Neck Surgery

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Purpose: Texture modification is a widespread practice as a strategy for the management of dysphagia and can be very effective in individual cases. However, it is often performed in a qualitative, subjective manner and practices vary internationally according to multiple sets of national guidelines. This paper aims to identify best practice by reviewing the theory and practice of texture modification, focussing on recent advances. Recent findings:Instrumental assessment of texture modification in-vivo is challenging, but studies including rheology and perception have indicated that fluid viscosity is only one of many factors affecting texture modification in practice. Systematic reviews have identified a historical lack of high-quality clinical evidence, but recent controlled studies are beginning to identify positive and negative aspects of thickened fluids. Research and practice to date have been limited by the lack of control and standardisation of foods and drinks. However in 2015 a notfor-profit organisation, the International Dysphagia Diet Standardisation Initiative, has published a framework for texture modification from thin liquids to solid foods based on all the existing documentation and guidance, and the -limited-available clinical evidence. Summary:Rheology exists in the lab, however normal practice is often subjective or lacking control and standardisation. In the near future, cohesion of practice and the availability of practical standardisation tools may increase awareness and use of rheology. KeywordsDysphagia, Swallowing, Rheology, Viscosity, Texture modification Key points •The relationships between rheology and swallowing are beginning to be characterised using oral pressure sensing and videofluoroscopy, together with careful control of bolus rheology.• It is becoming clearer that viscosity alone is not sufficient to categorise texture modification.• Literature to date shows a trend for reduced aspiration with increased thickness of liquids, and increased residue with some thicker consistencies, however evidence is scarce.• An inconsistent approach to definition of texture modification techniques has been limiting the collation of a coherent evidence base.• A new international standard (IDDSI) has been created, drawing on available evidence and including practical objective measures.

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Section: Future Directionsmentioning

confidence: 99%

A review of diet standardization and bolus rheology in the management of dysphagia

Hanson

2016

Current Opinion in Otolaryngology & Head and Neck Surgery

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“…Adhesiveness is expressed as a relationship between force and time or distance. However, in some studies, it was reported as the maximum negative force (Houjaij et al., 2009; Park et al., 2020), distance (Dick et al., 2021a, 2021b), or energy flow (J/m 2 and J/m 3 ) (Hayashi et al., 2016; Igarashi et al., 2002; Kohyama et al., 2007; Kunimaru et al., 2021; Manda et al., 2019; Nakatsu et al., 2012; Pure et al., 2021; Sano et al., 2015; Umene et al., 2015). This parameter should reach low values in foodstuffs for dysphagic people (Pure et al., 2021).…”

Section: Resultsmentioning

confidence: 99%

“…The temperatures at which the measurements were made showed a wide diversity, with the most frequent being 20-25 • C. Exceptionally, serving temperatures between 5 and 60 • C were used (Sano et al, 2015). Studies conducted at mouth temperature (37 • C) are still scarce and this is a factor that significantly influences the texture parameters of food (Wilkinson et al, 2000).…”

Section: Texture Analyzer Methodsmentioning

confidence: 99%

Instrumental and sensory techniques to characterize the texture of foods suitable for dysphagic people: A systematic review

Ibáñez

Merino

Marín-Arroyo

et al. 2022

Comp Rev Food Sci Food Safe

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The interest to characterize texture‐modified foods (TMFs) intended for people with oropharyngeal dysphagia (OD) has grown significantly since 2011. Several instrumental and sensory techniques have been applied in the analysis of these foods. The objective of the present systematic review was to identify the most appropriate techniques, especially for the food industry and clinical setting. The search was carried out in three online databases according to the “Preferred Reporting Items for Systematic Reviews and Meta‐Analyses” (PRISMA). Across the multiple trials reviewed, Texture Profile Analysis and the Uniaxial Compression Test were most used as the instrumental technique for solid foods, and the Back Extrusion Test for fluid and semisolid foods. All trials used descriptive analysis as the sensory technique. However, the experimental conditions of the trials lacked standardization. Consequently, the results of the trials were not comparable. To properly characterize the texture of TMFs intended for OD by each technique, an international consensus is needed to establish standardized experimental conditions. Methods based on these techniques should also be validated by collaborative studies to verify repeatability, replicability, and reproducibility.

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“…Sensory evaluation was measured according to the method of Sano 23 and had little change. A panel of twelve panelists 6 women and 6 men; age, 23-40 years participated in this study.…”

Section: Sensory Evaluationmentioning

confidence: 99%

Formation and Properties of Recombined Soymilk and Cow’s Milk Gels: Effect of Glucono-δ-lactone

et al. 2018

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The present study compared the texture, water holding capacity, and microstructure, as well as performed a particle and sensory evaluation, of soymilk-cow's milk gels induced by acidification of a commercial starter culture with the addition of glucono-δ-lactone (GDL). Texture analysis indicated that gels made with different amounts of GDL had diverse properties. The water holding capacity (WHC) results suggested that the gels had some WHC differences. In addition, the gels with less GDL did not form a network structure. The particle size distribution of the soymilk-cow's milk gels were approximately 3.5 μm. The sensory evaluation results were consistent with the texture properties and microstructure of the gels. This work clearly demonstrated that modulating the usage of GDL for casein and soy protein aggregation enabled the mixture of soy milk and cow's milk to obtain a new category of milk gel products.

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Basic Evaluation of Gelatinous Fat to Improve Properties of Nursing Care Food

Cited by 4 publications

References 17 publications

A review of diet standardization and bolus rheology in the management of dysphagia

A review of diet standardization and bolus rheology in the management of dysphagia

Instrumental and sensory techniques to characterize the texture of foods suitable for dysphagic people: A systematic review

Formation and Properties of Recombined Soymilk and Cow’s Milk Gels: Effect of Glucono-δ-lactone

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