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

Abstract

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.

Sensory and rheological characteristics of thickened liquids differing concentrations of a xanthan gum‐based thickener

“…Dynamic rheological properties of thickened liquids differed based on dispersing media. These findings has been also studied on the viscoelastic rheological properties (Casanovas et al, ; Cho et al, ; Mackely et al, ; Quinchia et al, ; Zargaraan et al, ). Consequently, the rheological behavior of the thickened fluids was different depending on the dispersing media.…”

“…Viscosity of thickened beverages was calculated at shear rate of 50 s −1 , which was the reference shear rate for swallowing (Cho & Yoo, ; Garcia, Chambers, Matta, & Clark, ; Garin et al, ; Kim et al, ; Steele & Cicero, ). Frequency sweep tests were conducted to calculate storage modulus (G′) and loss modulus (G″), which aid in the characterization of the physical status of the mixture as gel or liquid (Casanovas, Hernadez, Marti‐Bonmati, & Dolz, ; Cho et al, ; Quinchia et al, ; Mackely et al, ; Zargaraan et al, ). The frequency sweep tests in small amplitude oscillatory shear flow fields were carried out over an angular frequency range of 0.01–100 rad s −1 with a logarithmically increasing scale at several constant strain amplitudes (This strain value was confirmed to lie within the linear viscoelastic region from strain sweep tests).…”

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

“…Notably, thin liquids were offered in greater quantity (mean 2575 ml; 62% more) than thickened liquids; reasons were not recorded but may be due to the inconvenience of preparing thickened liquid or a negative spiral whereby the patient consumes less, so is offered less. Thick drinks are often considered less-preferable but this may apply more to spoon-thick products, since Zargaraan et al [53] found dysphagic individuals preferred increased thickness of a cocoa drink.…”

Effect of Substitution of Sugar by High Fructose Corn Syrup on the Physicochemical Properties of Bakery and Dairy Products: A Review

“…In dairy desserts, viscosity is one of main effective factors in organoleptic properties. For example, Zargaraan et al reported that based on product type, sensory acceptance of dairy desserts may vary with the change in the apparent viscosity (46).…”