Abstract
Pureed foods, a compensatory diet for dysphagia, require the incorporation of hydrocolloids in order to be swallowed safely. The effect of hydrocolloid addition on textural dynamics of pureed foods has not yet been investigated. Starch and xanthan were added to levels that allowed products to meet the criteria of the International Dysphagia Diet Standardization Initiative. Nine pureed carrot matrices made with two concentrations of starch, xanthan, and their blends were characterized for textural evolution using two dynamic sensory techniques: Temporal Dominance of Sensations (TDS) and Temporal Check-All-That-Apply (TCATA). Each test, with four replications, was conducted with 16 panelists. Results indicate that purees were divided into two groups based on sensory responses––grainy and smooth were the primary differentiating attributes for these two groups. Grainy was associated with starch-added samples, while samples with xanthan (alone and in blends) were smooth and slippery. For both groups, thickness was perceived during the first half of processing, adhesiveness in the second half of oral processing, and mouthcoating was perceived toward the end of processing. A comparison of results from these tests showed that both TDS and TCATA gave similar information about texture dynamics and product differentiation of pureed foods.
Highlights
Texture modified foods, such as pureed foods, are a recommended management option for people with swallowing disorders, those with oropharyngeal dysphagia [1]
Pureed carrots made with starch and xanthan were studied for temporal evolution of texture attributes
Sample curves were generated for both sensory tests to understand the effect of hydrocolloids in pureed carrots and to compare the two methods for the dynamic textural properties
Summary
Texture modified foods, such as pureed foods, are a recommended management option for people with swallowing disorders, those with oropharyngeal dysphagia [1]. Hydrocolloids improve product consistency and cohesiveness and reduce syneresis of the product [3,4,5]. These improvements make the food safe to swallow for individuals with dysphagia. While providing the desired benefits, hydrocolloids will affect the rheological and sensory properties of the food [6,7]. They impact food microstructure, the breakdown of particles, force needed to deform the food during mastication, lubrication of the bolus, and mouthcoating [8,9]
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