S. Ekman, D. Johansson, M. Stading,  K. Wendin*

SIK – The Swedish Institute for Food and Biotechnology, Sweden

Introduction: Good nutritional status is important for health. Malnutrition is common among elderly suffering from dysphagia, since it is hard for them to achieve energy and nutrients by normal consumption (1,2). Texture modified food is an important nutritional treatment, however, there is no well defined treatment plan objectively describing different food textures (3, 4).

The objective of this study was to analyse test food samples by sensory and rheological measurements in order to develop classes of objective and well defined food textures.

Methods: Fifteen food samples varied in texture qualities were characterised by descriptive sensory analysis and rheological measurements. The analyses were performed at 8°C and/or 60°C.

Results: Soups were perceived homogenous, thickened soups were perceived easier to swallow, more melting and creamy compared to soups without thickener. Measured viscosity differentiated between the two types of soups. Pâtés were characterised by high chewing resistance, firmness, and larger particles compared to timbales and jellied products. Jellied products were perceived wobbly, creamy, and easier to swallow. Concerning the rheological measurements all solid products were more elastic than viscous (G´>G´´), belonging to different G´ intervals; jellied products (low G´), and timbales together with pâtés (higher G´).

Discussion: Casanovas, et al 2008 (4) suggest texture classification based on rheological measurements, however correlations with sensory data are needed in order to characterise different texture classes. In this study correlation of sensory and rheological data indicated that ease of swallowing was correlated with extensional viscosity and also that firmness and chewing resistance were positively correlated with G´, Young’s modulus and maximum force. Melting, porosity, wobbling and creaminess were negatively correlated to G´, Young’s modulus and Max load.

Conclusion: It is of relevance to use combinations of rheological and sensory analyses in characterisation and classification of texture modified food for dysphagic patients.

Keywords:

texture modified food, dysphagia, sensory, rheology

References

1) Rothenberg E, Ekman S, Bülow M, Möller K, Svantesson J and Wendin K (2007) Texture-modified meat and carrot products for elderly people with dysphagia – preference in relation to health and oral status. Scand J Nutr 51:4, 141-147.

2) Ekberg O, Hamdy S, Woisard V, Wuttge-Hannig A and Ortega P.( 2002) Social and psychological burden of dysphagia: its impact on diagnosis and treatment. Dysphagia 17, 139-146.

3) Germain I, Dufresne T, Ramaswamy HS. (2006) Rheological characterisation of thickened beverages used in treatment of dysphagia. J Food Eng 71, 64-74.

4) Casanovas A, Dolz M, Hernàndez MJ and Mart-Bonmati E. (2008) Classification of dysphagia-oriented products based on the clustering of rheological tests data. Poster Rheology symposium, Madrid.