Determining Viscosity Values of Foods Included in Pediatric Dysphgia Diets

Lange, Sabine; Scott, J.; King, C. Clay

doi:10.1016/j.jada.2007.05.367

Cited by 2 publications

(2 citation statements)

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“…In order to categorize DOFPs, numerous studies in the area of rheology–dysphagia have implemented the NDD guideline (Lange et al . ; Momosaki et al . ; Tokifuji et al .…”

Section: Discussionmentioning

confidence: 99%

Effect of Rheological Properties on Sensory Acceptance of Two‐Model Dysphagia‐Oriented Food Products

Zargaraan

Saghafi

Firouz

et al. 2015

Journal of Texture Studies

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This paper aimed to investigate the effect of rheological properties on the sensory acceptance of two (Ferni and cocoa drink) model dysphagia‐oriented food products. The results showed that the cocoa drink with the highest viscosity had the maximum score in overall liking and ease of swallowing. Among the Ferni samples, the one with minimum viscosity had the highest score in overall liking and ease of swallowing. A negative correlation ratio was found between n (flow behavior index in power law model), n′ (viscoelastic nature of sample) and hysteresis area and ease of swallowing in the cocoa drink. The three mentioned parameters showed a positive correlation ratio with the ease of swallowing scores for the Ferni samples. These results recommended that, in nectar‐like products, higher viscosities might lead to ease of swallowing, but in the spoon‐thick category, higher viscosities did not necessarily result in the increased ease of swallowing. Practical Applications Most studies in the field of rheology–dysphagia have been only focused on the rheological experiments of dysphagia‐oriented food products (DOFPs) and do not deal with the sensory acceptance of these products. Moreover, developing clinically relevant criteria for classifying DOFPs is helpful for both food rheologists and healthcare teams. The present study provided additional evidence for the inadequacy of current classification strategies for DOFPs.

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“…In order to categorize DOFPs, numerous studies in the area of rheology–dysphagia have implemented the NDD guideline (Lange et al . ; Momosaki et al . ; Tokifuji et al .…”

Section: Discussionmentioning

confidence: 99%

Effect of Rheological Properties on Sensory Acceptance of Two‐Model Dysphagia‐Oriented Food Products

Zargaraan

Saghafi

Firouz

et al. 2015

Journal of Texture Studies

View full text Add to dashboard Cite

show abstract

“…This guideline has been used as a reference in many papers related to dysphagia [24][25][26][27][28][29][30][31][32][33]. The NDD guideline has categorized viscosity into groups of thin (1-50 cP), nectar-thick (51-350 cP), honey-thick (351-1750 cP) and spoon thick (>1750 cP) foodstuffs.…”

Section: Standardizing Dysphagia-oriented Productsmentioning

confidence: 99%

Rheological aspects of dysphagia-oriented food products: A mini review

Zargaraan

Rastmanesh

Fadavi

et al. 2013

Food Science and Human Wellness

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Dysphagia is a symptom, commonly found in healthcare residents and the elderly, may lead to undernutrition and negative effects on quality of life. Providing special food products that cannot only be swallowed by patients but also meet nutritional requirements is a challenge for food rheologists and healthcare staff. The purpose of this paper was to review the literature on rheological aspects of dysphagia-oriented products. Also, some suggestions were proposed for better exploitation of rheological data in the field of dysphagia-rheology.

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Determining Viscosity Values of Foods Included in Pediatric Dysphgia Diets

Cited by 2 publications

References 0 publications

Effect of Rheological Properties on Sensory Acceptance of Two‐Model Dysphagia‐Oriented Food Products

Effect of Rheological Properties on Sensory Acceptance of Two‐Model Dysphagia‐Oriented Food Products

Rheological aspects of dysphagia-oriented food products: A mini review

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