Relationships Among Rheological, Sensory Texture, and Swallowing Pressure Measurements of Hydrocolloid-Thickened Fluids

Dysphagia

Volumn 30, Issue 6, 2015, Pages 702-713

  Vickers, Z ^a   Damodhar, H ^a   Grummer, C ^b   Mendenhall, H ^b   Banaszynski, K ^b   Hartel, R ^b   Hind, J ^c,d   Joyce, A ^c,d   Kaufman, A ^c,d   Robbins, J ^c,d  

^a UNIVERSITY OF MINNESOTA   (United States)

^b UNIVERSITY OF WISCONSIN MADISON   (United States)

^c UNIVERSITY OF WISCONSIN SCHOOL OF MEDICINE AND PUBLIC HEALTH   (United States)

^d WILLIAM S MIDDLETON MEMORIAL VETERANS HOSPITAL   (United States)

Author keywords

Flow behavior; Fluid rheology; Mouthcoating; Sensory evaluation; Swallowing pressure; Thickness

Indexed keywords

AGAR; ALGINIC ACID; CARRAGEENAN; PECTIN; PROTEIN; STARCH; THICKENING AGENT; COLLOID; FOOD ADDITIVE;

ADHESION; ADULT; AIRWAY; ARTICLE; BEVERAGE; CONTROLLED STUDY; CORRELATION ANALYSIS; DYSPHAGIA; ESOPHAGOGRAPHY; FEMALE; FLOW KINETICS; HUMAN; HYDROCOLLOID; MALE; MEASUREMENT; NECTAR; PRIORITY JOURNAL; SENSORY TEXTURE; SHEAR RATE; SHEAR STRESS; SWALLOWING; SWALLOWING PRESSURE; THICKNESS; VISCOSITY; ADMINISTRATION AND DOSAGE; ANALYSIS; CHEMISTRY; COLLOID; DRUG EFFECTS; MIDDLE AGED; ORAL DRUG ADMINISTRATION; PATHOPHYSIOLOGY; PRESSURE; REFERENCE VALUE; YOUNG ADULT;

ADMINISTRATION, ORAL; ADULT; BEVERAGES; COLLOIDS; DEGLUTITION; DEGLUTITION DISORDERS; FEMALE; FOOD ADDITIVES; HUMANS; MALE; MIDDLE AGED; PRESSURE; REFERENCE VALUES; VISCOSITY; YOUNG ADULT;

EID: 84947038570     PISSN: 0179051X     EISSN: 14320460     Source Type: Journal    
DOI: 10.1007/s00455-015-9647-9     Document Type: Article

References (45)

1. Roy N, Stemple J, Merrill RM, Thomas L. Dysphagia in the elderly: preliminary evidence of prevalence, risk factors, and socioemotional effects. Ann Otol, Rhinol Laryngol. 2007;116(11):858–65.
2. Adeleye B, Rachal C. Comparison of the rheological properties of ready-to-serve and powdered instant food-thickened beverages at different temperatures for dysphagic patients. J Am Diet Assoc. 2007;107:1176–82.
3. Lotong V, Chun S, Chambers E, Garcia J. Texture and flavor characteristics of beverages containing commercial thickening agents for dysphagia diets. J Food Sci. 2000;68(4):1537–41.
4. Macqueen CE, Taubert S, Cotter D, Stevens S, Frost GS. Which commercial thickening agent do patients prefer? Dysphagia. 2003;18(1):46–52.
5. Matta Z, Chambers E IV, Garcia JM, Helverson JMG. Sensory characteristics of beverages prepared with commercial thickeners used for dysphagia diets. J Am Diet Assoc. 2006;106(7):1049–54.
6. Pelletier CA, Lawless HT. Measuring taste acceptance in neurologically impaired adults. Food Qual Prefer. 2003;14(7):595–602.
7. Whelan K. Inadequate fluid intakes in dysphagic acute stroke. Clin Nutr. 2001;20(5):423–8.
8. Mills R. Rheology overview: control of liquid viscosities in dysphagia management. Nutr Clin Pract. 1999;14(5, suppl):S52–6.
9. Pelletier CA. A comparison of consistency and taste of five commercial thickeners. Dysphagia. 1997;12(2):74–8.
10. Stanek K, Hensley C, Van Riper C. Factors affecting use of food and commercial agents to thicken liquids for individuals with swallowing disorders. J Am Diet Assoc. 1992;92:488–90.
11. Crary MA, Groher ME. Introduction to adult swallowing disorders. St Louis: Butterworth-Heinemann; 2003.
12. Huckabee ML, Pelletier CA. Management of adult neurogenic dysphagia. San Diego: Singular Group Inc; 1999.
13. Nishinari K, Takemasa M, Su L, Michiwaki Y, Mizunuma H, Ogoshi H. Effect of shear thinning on aspiration—toward making solutions for judging the risk of aspiration. Food Hydrocoll. 2011;25(7):1737–43.
14. Wood FW. Psychophysical Studies on the consistency of liquid foods. Rheology and Texture of Foodstuffs, SCI Monograph, (1968). No. 27, p. 40.
15. National Dysphagia Diet Task Force. National dysphagia diet: standardization for optimal care. Chicago: American Dietetic Association; 2002.
16. OuldEleya MM, Gunasekaran S. Rheology of fluid foods for dysphagic patients. Appl Rheol. 2007;17:33137.
17. Payne C, Methven L, Bell A. Consistently inconsistent: commercially available starch-based dysphagia products. Dysphagia. 2009;26(1):27–33.
18. Brito-de la Fuente E, Ekberg O, Gallegos C. Rheological Aspects of Swallowing and Dysphagia. In: Eckberg O, editor. Dysphagia: diagnosis and treatment. New York: Springer; 2012. p. 493–506.
19. Rao MA. Rheology of liquid foods—a review. J Texture Stud. 1977;8(2):135–68.
20. Steffe JF. Rheological methods in Food Process Engineering. 2nd ed. East Lansing: Freeman Press; 1996.
21. Bourne MC. Food texture and viscosity concept and measurement. 2nd ed. San Diego: Academic Press; 2002. p. 257–80.
22. Szczesniak A. Psychorheology and texture as factors controlling the consumer acceptance of food. Cereal Foods World. 1990;35:1201–5.
23. Carvalho-da-Silva AM, Van Damme I, Wolf B, Hort J. Characterisation of chocolate eating behaviour. Physiol Behav. 2011;104:929–33. doi:10.1016/j.physbeh.2011.06.001.
24. Szczesniak AS. Classification of Textural Characteristics. J Food Sci. 1963;28(4):385–9.
25. Kokini J, Kadane J, Cussler E. Liquid texture perceived in the mouth. J Texture Stud. 1977;8(2):195–218.
26. Aime D, Arntfield S, Malcolmson L, Ryland D. Textural analysis of fat reduced vanilla ice cream products. Food Res Int. 2001;34:237–46.
27. Carvalho-da-Silva AM, Van Damme I, Taylor W, Hort J, Wolf B. Oral processing of two milk chocolate samples. Food Funct. 2013;4(3):461–9.
28. Hind JA, Nicosia MA, Gangnon R, Robbins JA. The effects of intraoral pressure sensors on normal young and old swallowing patterns. Dysphagia. 2005;20(4):249–53.
29. Miller JL, Watkin KL. The influence of bolus volume and viscosity on anterior lingual force during the oral stage of swallowing. Dysphagia. 1996;11(2):117–24.
30. Pouderoux P, Kahrilas PJ. Deglutitive tongue force modulation by volition, volume, and viscosity in humans. Gastroenterology. 1995;108(5):1418–26.
31. Shaker R, Cook IJS, Dodds WJ, Hogan WJ. Pressure-flow dynamics of the oral phase of swallowing. Dysphagia. 1988;3(2):79–84.
32. Nicosia MA, Hind JA, Roecker EB, Carnes M, Doyle J, Dengel GA, Robbins JA. Age effects on the temporal evolution of isometric and swallowing pressure. J Gerontol Ser A. 2000;55(11):M634–40.
33. Hootman RC. Manual on descriptive analysis testing for sensory evaluation. Philadelphia: ASTM International; 1992. p. 52.
34. MacFie HJ, Bratchell N, Greenhoff K, Vallis LV. Designs to balance the effect of order of presentation and first-order carry-over effects in hall tests. J Sens Stud. 1989;4(2):129–48.
35. Scott M, Hill F, Norris L, Heuser G. Chemical determination of riboflavin. J Biol Chem. 1946;165(1):65–71.
36. Shama F, Sherman P. Identification of stimuli controlling the sensory evaluation of viscosity II. Oral methods. J Texture Stud. 1973;4(1):111–8.
37. Engmann J, Burbidge AS. Fluid mechanics of eating, swallowing and digestion—overview and perspectives. Food Funct. 2013;4:443.
38. Cutler AN, Morris ER, Taylor LJ. Oral perception of viscosity in fluid foods and model systems. J Texture Stud. 1983;14:377–95.
39. Sherman P. Hydrocolloid solutions and gels. Sensory evaluation of some textural characteristics and their dependence on rheological properties. Prog Food Nutr Sci. 1982;6:266–84.
40. Stokes JR. Oral? rheology. Food oral processing. Oxford: Wiley-Blackwell; 2012. p. 225–63. doi:10.1002/9781444360943.ch11.
41. Nicosia MA. Theoretical estimation of shear rate during the oral phase of swallowing: effect of partial slip. J Texture Stud. 2013;. doi:10.1111/jtxs.12005.
42. Houska M, Valentova H, Novotna P, Strohalm J, Sestak J, Pokorny J. Shear rates during oral and nonoral perception of viscosity of fluid foods. J Texture Stud. 1998;29(6):603–15.
43. Hasegawa A, Otoguro A, Kumagai H, Nakazawa F. Velocity of swallowed gel food in the pharynx by ultrasonic method. J Jpn Soc Food Sci Technol. 2005;52:441–7.
44. Rao MA, Lopes da Silva JA. Role of rheological behavior in sensory assessment of foods and swallowing. In: Rao MA, editor. Rheology of fluid and semisolid foods: principals and applications. Second ed. New York: Springer; 2007. p. 403–17.
45. O’Leary M, Hanson B, Smith C. Viscosity and non-Newtonian features of thickened fluids used for dysphagia therapy. J Food Sci. 2010;75(6):E330–8.