Line Spread Test Research Articles

Low technology audit methods of pre-packaged thickened fluids using the Bostwick Consistometer, the Line Spread Test and the Flow Test

Low technology audit methods of pre-packaged thickened fluids using the Bostwick Consistometer, the Line Spread Test and the Flow Test

Research on the Combination of Commercially Available Thickeners and Commercially Available Nursing Food - By using Universal Design Food: UDF (Do not have to Bite)

Assuming home care for the elderly, we aimed to create a nursing food that can be created even at home, considering the combination of thickeners and foods, and creating useful data. Therefore, we used two types of thickeners that can purchase at pharmacies and three types of commercially available nursing food that can eat without chewing. Line Spread Test Start Kit (LST) manufactured by SARAYA used for viscosity measurement. The two types of thickeners used this time became more viscous when added to the food. And the viscosity of the food could be maintained over time (this time after 5minutes). However, in the case of foods rich in lipids, the thickener B was able to maintain the viscosity more than the thickener A. It is necessary to select a thickener that is compatible with the raw material ratio of the food.

とろみ調整食品で調製した粘稠液状食品のLine Spread Test一部改変法（シリンジ法）による評価

とろみ調整食品で調製した粘稠液状食品のLine Spread Test一部改変法（シリンジ法）による評価

「とろみ」指標食材の物性解析：Line Spread Test 法による「とろみ」の分類の適応と限界

「とろみ」指標食材の物性解析：Line Spread Test 法による「とろみ」の分類の適応と限界

The Effects of Contrast Medium on Food Viscosity and Muscle Activity of the Submental Muscle Group

A videofluoroscopic swallowing study (VFSS) is utilized for diagnosis of dysphagia or to determine dysphagia diets. For the evaluation of swallowing function via VFSS, contrast medium needs to be added to the food. The purpose of this study was to assess the effects of contrast medium on food viscosity and the muscle activity of the submental muscle group. Viscosity measurements were performed using a viscometer and a line spread test (LST), after adding contrast medium into water, yogurt, and porridge to 0%, 12.5%, 25.0%, and 37.5% v/v concentrations. Surface electromyography (sEMG) was performed on 20 healthy adults by attaching EMG electrodes to the submental muscle group. Diet consisted of non-contrast medium food and food containing 37.5% v/v contrast medium. There were significant differences in viscometer and LST results between non-contrast medium food and food with contrast medium (p < 0.001). There was a significant negative correlation between viscometer and LST outcomes (water r = - 0.889, p < 0.001; yogurt r = - 0.952, p < 0.001; porridge r = - 0.837, p < 0.001). Finally, there was a significant difference in muscle activity between non-contrast medium water (2.5 cc) and water containing contrast medium 37.5% v/v (2.5 cc) (p = 0.025). These findings suggest that, when performing VFSS, clinicians should consider changes in food viscosity due to contrast medium in order to provide accurate diagnoses and dysphagia diet plans.

Rheological characterization of cactus pear mucilage for application in nutraceutical food products

Mucilage could exert therapeutic, nutritional and functional advantages if applied as a functional ingredient in innovative nutraceutical food products. Mucilage has unique flow behaviour that should be fully understood in order to predict its behaviour during processing, packaging, preparation and consumption. Extraction and drying of mucilage from mature cladodes from four cultivars, harvested in winter (July 2014), involved a patented procedure of slicing, microwave cooking, macerating, centrifuging at 8000 rpm for 15 min, and freeze-drying at -60°C for 72 h. The viscosity of 5% reconstituted freeze-dried mucilage was determined using the line-spread test (cm) and a rotational RV Brookfield viscometer (cP) at 50 rpm after 60 s. Flow behaviour was determined by controlling the rate of spindle rotation (5, 10, 20, 50 and 100 rpm), time intervals (15, 30, 60, 90 and 120 s), temperature (5, 10, 20, 40, 60 and 80°C), pH ( >11, 9-10, 8-9, 7-8, 5-6, 4-5, 3-4 and 1-2), and ionic strength (NaCl, CaCl2, FeCl3 at 0.1, 1, 10, 100 and 1000 mM) of reconstituted mucilage. The four cultivars had viscosities between 26.0 and 29.8 cm (not significantly different) using the line-spread test and 150 and 328 cP using the viscometer. In the controlled-rate and time-interval tests, mucilage showed non-Newtonian, pseudoplastic tendencies but no rheopectic or thixotropic behaviour. Mucilage exhibited dynamic yield (0.38-0.74% torque), indicating the force needed for it to start moving. Viscosity increased at lower temperatures (200-418 cP) and decreased at higher temperatures (50-120 cP). In alkaline regions (pH >11-8), viscosities of native mucilage increased (360-2400 cP), and they decreased (60-600 cP) in acidic (pH 6-1) regions. Monovalent ions had little, divalent more, and trivalent the most influence on native mucilage viscosity. The properties of the innovative products, environmental conditions and handling could have adverse effects on the consistencies of mucilage-containing food products.

Okra polysaccharides reduced the gelling-required sucrose content in its synergistic gel with high-methoxyl pectin by microphase separation effect

In this work, we extracted, purified and structurally analysed okra polysaccharides (OPs), which were found to contain mainly rhamnogalacturonan I with long galactan side branches. The results of the line spread test and rheological measurement confirmed that although the high-methoxyl pectin (HMP) solution remained in a liquid state with less than 55% sucrose, HMP and OPs synergistically formed stable gels with only 40% sucrose at ratios from 9:1 to 2:8 (total polysaccharide concentration 2.0 wt%) at pH 2.0–3.5. Similar to the HMP gel, the HMP/OPs blend gels were spreadable, shear thinning and heat-irreversible but exhibited no obvious thermal annealing behaviour and higher strain capacity. The critical strain, fracture strain, storage modulus G′ and complex viscosity η* of the HMP/OPs blending (ratio 8:2, 40% sucrose, 0.1 rad/s, 20 °C) were 7.56%, 56.6%, 177.49 Pa and 1846.25 Pa s, respectively, while those of the HMP sample (55% sucrose) were 1.79%, 42.5%, 565.81 Pa and 5982.5 Pa s. The blend gels also showed smoother gel surfaces with lower porosity in the FESEM observations. The CLSM observation revealed that the uniformly distributed OPs molecules and locally aggregated HMP chain blocks formed a ratio-dependent microphase separation network in blend gels. The FT-IR spectra showed the decrease of sucrose free hydroxyl in the blend gel, indicating an enhancement of sucrose hydration. The sucrose hydration enhancement and strong water-binding capacity of galactan side branches in OPs molecules could compensate for the insufficient quantity of sucrose, which could promote HMP chain-chain connection and form microphase separation structures in blend gels.

Comparison of two methods to categorize thickened liquids for dysphagia management in a clinical care setting context: The Bostwick consistometer and the IDDSI Flow Test. Are we talking about the same concept?

The Bostwick consistometer and the International Dysphagia Diet Standardization Initiative (IDDSI) Flow Test are both proposed methods to measure and categorize thickened liquids for dysphagia management. The objectives were to: (a) compare the Bostwick consistometer reference values used in clinical settings and the IDDSI reference values of thickened liquids suggested for nutrition care plans in the management of dysphagia when measuring commercially available preprepared thickened liquids; (b) explore the relationship between the two methods; (c) assess the interchangeability; (d) document the intra-rater reliability. Preprepared thickened liquids (n = 32) were measured twice with the Bostwick consistometer and 3 times with the IDDSI Flow Test, using a rigorous methodology. A registered dietitian nutritionist and a registered nutrition and dietetic technician performed the measurements. The Pearson's correlation coefficient was calculated to explore the relationship between the two methods. Using a linear regression equation, back-calculations of the IDDSI Flow Test values were done, based on the experimental Bostwick results. Interchangeability was assessed by documenting the level of agreement between the results with a Bland and Altman graphical analysis. Intraclass correlation coefficients calculation and a Bland and Altman graphical analysis were performed to assess reliability. The strong correlation (r = -.93, p < .001) between the IDDSI Flow Test and the Bostwick consistometer measurements suggests that they measure flow rate in a similar manner, but not exactly the same, as confirmed with the Bland and Altman graphical analysis. Thus, they produced results that are not interchangeable. However, both tests show excellent intra-rater reliability (ICC ≥ 0.99) when using a rigorous methodology. PRACTICAL APPLICATIONS: Thickened liquids are used to manage oropharyngeal dysphagia. Clinicians need to provide quality assurance/quality control (QA/QC) support in the selection or production of thickened liquids as well as staff training or patient education regarding these products. Methods and classification have been proposed to measure and categorize thickened liquids for dysphagia management, such as the line spread test, the Bostwick consistometer method, and the IDDSI Flow Test. Although empirical, these methods are more accessible to clinicians than viscometer or rheometer assessments. Clinicians need to understand the limitations of these techniques as neither appear to capture the full extent of consistency for potential beverages available on the market or produced in-house. In this article, we compare the Bostwick consistometer and the IDDSI Flow Test methods and classifications and propose a standard operating procedure in order to maximize the quality of results. We point out the large variations in consistency levels of commercial preprepared thickened liquids in light of the absence of evidence of clinical outcomes associated with either proposed methods or consistency classifications.

Thickened Liquids for Dysphagia Management: a Current Review of the Measurement of Liquid Flow.

The use of thickened liquids has become one of the most common management strategies for individuals with dysphagia. The purpose of this paper is to review methods that can be used to measure the flow characteristics of liquids used in dysphagia management. We describe the measurement of apparent viscosity, measures of extensional flow, slump tests (specifically the line-spread test and Bostwick consistometry), gravity flow tests, and subjective methods. We discuss the relationship between different approaches to measuring flow, the 2002 American National Dysphagia Diet and the 2017 International Dysphagia Diet Standardisation Initiative (IDDSI) framework. A comparison of test results across four methods is provided. A consistent approach is needed for the measurement of flow for thickened liquids used in dysphagia management. This review highlights differences that can be expected across different flow testing methodologies. Adherence to a common method and measurement definitions will promote patient safety and facilitate future research regarding the effectiveness of texture modification as an intervention for dysphagia.

The Criteria of Thickened Liquid for Dysphagia Management in Japan.

In Japan, the viscosity of thickened liquids is different among hospitals and nursing homes. In order to standardize viscosity of thickened liquids, the dysphagia diet committee of the Japanese Society of Dysphagia Rehabilitation developed the Japanese Dysphagia Diet 2013 (JDD2013). To decide on a definition of thickened liquids, the committee reviewed categories from other countries. Especially, the criteria of the USA and Australia were used as references. The definition had three levels: mildly thick, moderately thick, and extremely thick. Then a sensory evaluation by health care workers was carried out to decide the viscosity range of each level, and a draft document was made. After collecting public comments, follow-up experiments using thickened water with thickeners using xanthan gum were performed, and the JDD2013 (Thickened Liquid) was determined. The JDD2013 (Thickened Liquid) evaluated the drinking properties, visual properties, and viscosity values of each level. The shear rate of 50s-1 was adopted to measure the viscosity with a cone and plate type viscometer to duplicate the measurement criteria used by the USA. We also set the values of the JDD2013 with the Line Spread Test to promote the use of guidelines in clinical practice. We believe the JDD2013 standards help hospitals and other settings that care for people with dysphagia to use the same thickness level and the same labels. In the future, the JDD2013 levels will be compared with new international guidelines to help with international understanding of the JDD2013 levels.

Rheology of Muffin Batters by Line Spread Test and Viscosity Measurements

This work was aimed to quantify the flow properties of muffin batters by Line Spread Test (LST) and to establish a valid correlation between their line spread distance and viscosity. LST is a quick and inexpensive method for comparing relative viscosities of food slurries or a solid-liquid suspension type of food materials, like muffin batters. The rheological proper ties of muffin batters formulated using gluten free flours were studied. Five different combinations of rice flour and quinoa flour were studied as gluten free flour combinations. Control muffin batters were formulated using 100% wheat flour, which is a gluten positive flour. Density, pH, line spread distance and viscosity were measured for all six batter formulations including control. All tests were performed in triplicate and all data were analyzed statistically. In general, gluten free flour reduced the density and increased the acidity of muffin batters. Whereas, line spread distance was increased and viscosity was decreased with replacement of quinoa flour to rice flour in the muffin batters. A valid correlation between line spread distance and viscosity was observed. The inverse of LST in cm/sec was observed to be close to the viscosity in poise for muffin batters in this study.

Effect of Time and Temperature on Thickened Infant Formula.

Unlike adult populations, who primarily depend on liquids for hydration alone, infants rely on liquids to provide them with hydration and nutrition. Speech-language pathologists working within pediatric medical settings often identify dysphagia in patients and subsequently recommend thickened liquids to reduce aspiration risk. Caregivers frequently report difficulty attempting to prepare infant formula to the prescribed thickness. This study was designed to determine (1) the relationship between consistencies in modified barium swallow studies and thickened infant formulas and (2) the effects of time and temperature on the resulting thickness of infant formula. Prepackaged barium consistencies and 1 standard infant formula that was thickened with rice cereal and with 2 commercially available thickening agents were studied. Thickness was determined via a line spread test after various time and temperature conditions were met. There were significant differences between the thickened formula and barium test consistencies. Formula thickened with rice cereal separated over time into thin liquid and solid residue. Formula thickened with a starch-based thickening agent was thicker than the desired consistency immediately after mixing, and it continued to thicken over time. The data from this project suggest that nectar-thick and honey-thick infant formulas undergo significant changes in flow rates within 30 minutes of preparation or if refrigerated and then reheated after 3 hours. Additional empirical evidence is warranted to determine the most reliable methods and safest products for thickening infant formula when necessary for effective dysphagia management.

Rheological Properties and Sugar Profile of a Maize-Based Complementary Food for Ugandan Children 12 to 23 Months of Age

In this study, the rheological properties and sugar profiles of a maize-based (maize flour, sweet potato leaf and root flour) complementary food for 12 to 23 month-old Ugandan children were evaluated. Two foods were formulated. Treatment 1 (T1) was made of 70% maize meal, 15% sweet potato root flour and 15% sweet potato leaf flour, while Treatment 2 (T2) consisted of 70% maize meal, 20% sweetpotato root flour and 10% sweetpotato leaf flour. Both formulations had equal amounts of sugar, oil and added water. The viscosity of the complementary foods was determined at 45oC by two different methods (rheometer and line spread test). The viscosity decreased with increasing temperature for all the samples. The viscosity at 45°C for the Control, T1 and T2 were 1.35, 1.96 and 0.86 Pa, respectively. There were significantly (P <0.05) different line spread measurements among the samples; however, the control sample flowed the greatest distance. The highest level of sugarswas found in T2 (5.1±2.7 g/100g) versus the control, which had the least amount of total sugar (2.9±1.6 g/100g). Supplementation of a maize-based complementary food with sweetpotato root and sweet potato leaf flours improves the viscosity and sugar profile.

Relationship between Apparent Viscosity and Line-Spread Test Measurement of Thickened Fruit Juices Prepared with a Xanthan Gum-based Thickener

The flow behaviors of three thickened fruit juices (orange, apple, and grape juice) prepared with a commercial instant xanthan gum (XG)-based thickener that is marketed in Korea were investigated at different thickener concentrations (1.0%, 1.5%, 2.0%, 2.5%, 3.0%, and 3.5%) and setting times (5 and 30 min) using a rheometer and a line-spread measurement method. The flow distance values measured by the line-spread test (LST) were compared with the apparent viscosity (ηa,50) values measured with a sophisticated computer-controlled rheometer. The ηa,50 values of the juices increased as thickener concentration increased, whereas their flow distances decreased. The ηa,50 values at the 30-min setting time were much higher than those at the 5-min setting time, indicating that the setting time before serving or consuming thickened juices can affect viscosity values. Plots comparing ηa,50 values to LST flow distances revealed strong exponential relationships between the two measures (R2=0.989 and R2=0.987 for the 5- and 30-min setting times, respectively). These results indicate that the LST can be a suitable instrument for evaluating the viscosity of thickened fruit juices prepared with different XG-based thickener concentrations and setting times for the dysphagia diet.

Characterizing Commercial Pureed Foods: Sensory, Nutritional, and Textural Analysis

Dysphagia (swallowing impairment) is a common consequence of stroke and degenerative diseases such as Parkinson's and Alzheimer's. Limited research is available on pureed foods, specifically the qualities of commercial products. Because research has linked pureed foods, specifically in-house pureed products, to malnutrition due to inferior sensory and nutritional qualities, commercial purees also need to be investigated. Proprietary research on sensory attributes of commercial foods is available; however direct comparisons of commercial pureed foods have never been reported. Descriptive sensory analysis as well as nutritional and texture analysis of commercially pureed prepared products was performed using a trained descriptive analysis panel. The pureed foods tested included four brands of carrots, of turkey, and two of bread. Each commercial puree was analyzed for fat (Soxhlet), protein (Dumas), carbohydrate (proximate analysis), fiber (total fiber), and sodium content (Quantab titrator strips). The purees were also texturally compared with a line spread test and a back extrusion test. Differences were found in the purees for sensory attributes as well as nutritional and textural properties. Findings suggest that implementation of standards is required to reduce variability between products, specifically regarding the textural components of the products. This would ensure all commercial products available in Canada meet standards established as being considered safe for swallowing.

Comparison of Different Gum-Based Thickeners Using a Viscometer and Line Spread Test: A Preliminary Study

ObjectiveTo compare fluid thickeners composed of starch polysaccharide (STA), guar gum-based polysaccharide (GUA), and xanthan gum-based polysaccharide (XAN) with the use of a viscometer and a line spread test (LST) under various measurement conditions.MethodsThe viscosity of thickened fluid with various concentrations (range, GUA 1%-4%, XAN 1%-6%, STA 1%-7%, at intervals of 1%) was measured with a rotational viscometer with various shear rates (1.29 s-1, 5.16 s-1, 51.6 s-1, and 103 s-1) at a temperature of 35℃, representing body temperature. The viscosity of STA showed time dependent alteration. So STA was excluded. Viscosities of GUA and XAN (range of concentration, GUA 1%-3%, XAN 1%-6%, at intervals of 1%) were measured at a room temperature of 20℃. LST was conducted to compare GUA and XAN (concentration, 1.5%, 2.0%, and 3.0%) at temperatures of 20℃ and 35℃.ResultsThe viscosities of 1% GUA and XAN were similar. However, viscosity differences between GUA and XAN were gradually larger as concentration increased. The shear thinning effect, the inverse relationship between the viscosity and the shear rate, was more predominant in XAN than in GUA. The results of LST were not substantially different from GUA and XAN, in spite of the difference in viscosity. However manufacturers' instructions do not demonstrate the rheological properties of thickeners.ConclusionThe viscosities of thickened fluid were different when the measurement conditions changed. Any single measurement might not be sufficient to determine comparable viscosity with different thickeners. Clinical decision for the use of a specific thickener seems to necessitate cautious consideration of results from a viscometer, LST, and an expert's opinion.

お粥ペーストの物性とLine Spread Testによる評価

お粥ペーストの物性とLine Spread Testによる評価

とろみ調整食品の物性とLine Spread Testによる評価

とろみ調整食品の物性とLine Spread Testによる評価

Comparisons of Thickened Beverages Using Line Spread Measurements

Concerns about the preparation of thickened beverages for patients with dysphagia highlight the need for objective measurements with application to clinical settings. This cross-sectional study examined the line spread test (distance a liquid flows) to determine reproducibility of the measurements and whether specific line spread measurements can differentiate nectar- and honey-like thickness levels in the National Dysphagia Diet. Two common thickeners were tested in three different beverages. Replication of preparation procedures allowed comparison of product/beverage line spread results to viscometer-determined viscosity measured at a similar temperature and time to thicken. Analysis of variance showed a significant two-way interaction for both levels of thickness, indicating that line spread measurements differentiated products mixed with different beverages. Standard deviations and confidence intervals confirmed that measurements were highly repeatable. Line spread distance (cm) and viscosity measured in centipoise (cP) for a similar product/beverage statistically correlated with one another, suggesting that line spread and viscometry provided some similar information about thickness across the six product/beverage combinations tested.

市販介護用食品のペースト状食品における同心円法による簡易物性測定法の検討

The linespread test, a simple method for measuring the physical properties of homogeneous paste foods, was used to measure the spreading distance, and the resulting data was compared with the hardness based on textural measurement and mouth feeling. A hard paste food was found to spread a relatively short distance. In addition, samples adjusted to the hardness of yoghurt [(4.15±0.11)×102N/m2] tended to spread different distances depending on the thickener used. A sensory evaluation of similar samples showed that greater spreading tended to be stickier in the mouth. These results show that the linespread test to measure spreading distance can be utilized by healthcare facilities and hospitals as a simple technique to estimate such textural properties as the hardness and stickiness of sol-state foods.