Validating the textural characteristics of soft fish‐based paste through International Dysphagia Diet Standardisation Initiative recommended tests

Abstract

One in every twelve people worldwide suffers from dysphagia that affects the swallowing mechanism and some patients require a special texture‐modified food for their sustenance. Fish is a great source of nutrients and proteins, however the commercially dysphagia diet made from fish is limited. This study investigated the textural characteristics of a soft fish paste produced from steamed grass carp fillet with different the water addition, grinding cycles and ratio of starch with the mixture of steamed fillet and water, following International Dysphagia Diet Standardisation Initiative (IDDSI) guidelines and other instruments. The water addition and particle size affected the physical properties, and the starch had a certain masking effect on fishy odor. The mixture of steamed fish fillets and water (91:9 wt/wt) was ground in a colloid mill for 3 cycles. The fish paste was then sterilized by adding sugar, salt, and starch in the mixture (ratios of 0.5:100, 0.5:100, and 0.6:100, wt/wt, respectively) and mixing well. The paste conformed to Level 4‐pureed and extremely thick of IDDSI framework. The fish paste product had a light fishy odor that was acceptable to sensory specialists.

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

“…Ben Tobin et al, 2020;Mann & Wong, 1996;Merino et al, 2020Merino et al, , 2021Moritaka, 2012;Olaru et al, 2021;Suebsaen et al, 2019;Tokifuji et al, 2013;Vandenberghe-Descamps et al, 2017;Xie et al, 2021;Yamaguchi et al, Good agreement between training assessors. Barewal et al, 2020;Dick et al, 2020Dick et al, , 2021aDick et al, , 2021bHron & Rosen, 2020;Pant et al, 2021;Pematilleke et al, 2021;Rule et al, 2020;Trček Kavčič et al, 2020;Xie et al, 2021 assessors, it has been possible to evaluate the impact of the different thickeners on TMFs. Suebsaen et al (2019) were able to detect the effects of gelatin (harder than agaragar and carrageenan), agar-agar, and carrageenan (higher facility of chewing and swallowing scores than gelatin) in banana gel samples.…”

Changes in Pectin Composition and Structure During Thermomechanical Treatment and Their Intrinsic Relationship with the Quality of Purple Sweet Potato Puree

“…Rheological properties of PSPP were determined by using a rheometer (Physical MCR-301, Anton Paar, Graz, Austria) equipped with a parallel plate geometry (PP25, 25 mm diameter, and a gap of 1.0 mm) . Apparent viscosity was recorded with shear rates ranging from 0.01 to 100 s –1 at 25 °C.…”

Rheology, Texture and Swallowing Characteristics of a Texture-Modified Dysphagia Food Prepared Using Common Supplementary Materials

“…Then, a 1 mL suspension was mixed with 40 μL dyeing agent for 10 min. The CLSM images were observed by confocal laser scanning microscopy (Leica TCS SP8, Leica Microsystems GmbH, Wetzlar, Germany) with excitation wavelengths of 488 nm and 633 nm, respectively [ 16 ].…”

“…Before sensory testing, the evaluation participants were trained in dysphagia, dysphagia foods and scoring criteria for each indicator to ensure that the evaluation results were informative [ 10 , 34 , 37 ]. Samples were kept at 37 °C for evaluation, and water was provided for oral rinsing after each sample was tested to avoid bias [ 16 ]. The evaluation criteria for sensory evaluation were referred from the studies by Ribes et al [ 37 ] and Xie et al [ 16 ], and color, organization, taste, flavor, adhesion and swallowing were selected ( Table 4 ).…”

“…Dysphagia foods prepared with mung bean starch and flaxseed protein as gel with calcium salts added were classified as level 5 (minced and moist) and level 6 (soft and bite-sized) foods in the IDDSI framework [ 15 ]. In addition, the desirability and quantity of dysphagia foods can be increased by optimizing taste and shape, for instance by adding small doses of salt to mask the fishy flavor of fish sauce with increased chewiness and elasticity [ 16 ], and 3D printing to enhance the attractiveness and interest of thickened foods made from black fungus [ 17 ].…”