Cohesiveness visual evaluation of thickened fluids

Hadde, Enrico Karsten; Chen, Wei; Chen, Jianshe

doi:10.1016/j.foodhyd.2019.105522

Cited by 23 publications

(13 citation statements)

References 25 publications

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“…It can be seen that the elongation of the fluid when extruded from the syringe is affected by the extensional viscosity of the fluid. Results obtained from the test were in high relevance with the perceived cohesiveness and the extensional viscosity of the fluid (Hadde, Chen, & Chen, 2020).…”

Section: Thickened Fluidsmentioning

confidence: 97%

“…Other properties, such as slipperiness, roughness, cohesiveness, adhesiveness and many more may also be important for thickened fluid (Stokes, Boehm, & Baier, 2013). Recent studies showed that fluids with similar shear viscosity, but prepared using different thickeners can have significantly different perceptual characteristics (Hadde, Chen, & Chen, 2020; Ong, Steele, & Duizer, 2018).…”

Section: Thickened Fluidsmentioning

confidence: 99%

“…However, this definition is only applied for soft solid foods (Houjaij, Dufresne, Lachance, & Ramaswamy, 2009; Nishinari & Fang, 2018; Peleg, 2006) and its scientific soundness is questioned by many texture researchers (Nishinari, Fang, & Rosenthal, 2019; Peleg, 2019). A recent paper by Hadde, Chen, and Chen (2020) compared and correlated the rheological parameters of thickened fluids (shear viscosity, extensional viscosity, yield stress, elastic modulus) with the perceived cohesiveness obtained from the sensory analysis by visual perception. It was shown that the extensional viscosity of the fluid is most‐well correlated with the cohesive properties of the fluid and could be used as a feasible indication of fluid cohesiveness.…”

Section: Thickened Fluidsmentioning

confidence: 99%

“…It was shown that the extensional viscosity of the fluid is most‐well correlated with the cohesive properties of the fluid and could be used as a feasible indication of fluid cohesiveness. Additionally, Hadde, Chen, and Chen (2020) used a Texture Analyzer (TA) to develop an alternative technique to measure the cohesiveness of the fluid by measuring the droplet aspect ratio of the fluid when a fluid is extruded from the syringe at a constant speed, called syringe extrusion flow behavior. It can be measured just at the point when the fluid breaks into droplets (experimental set up can be seen in Figure 2).…”

Section: Thickened Fluidsmentioning

confidence: 99%

“…Visual perception of flow behavior of sample 1 (RTC 1.50%), sample 3 (RTC 8.50%), sample 4 (THU 4.50%) and sample 6 (THU 6.50%) when extruded from the syringe from Hadde, Chen, and Chen (2020). RTC, Resource ThickenUp Clear (xanthan gum based thickener); THU, ThickenUp (starch‐based thickener)…”

Section: Thickened Fluidsmentioning

confidence: 99%

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Texture and texture assessment of thickened fluids and texture‐modified food for dysphagia management

Hadde

Chen

2020

Journal of Texture Studies

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Thickened fluids and texture‐modified foods are commonly used in the medical management of individuals who suffer from swallowing difficulty (known as dysphagia). However, how to reliably assess texture properties of such food systems is still a big challenge both to industry and to academic researchers. This article aims to identify key physical parameters that are important for objective assessment of such properties by reviewing the significance of rheological or textural properties of thickened fluids and texture‐modified foods for swallowing. Literature reviews have identified that dominating textural properties in relation to swallowing could be very different for thickened fluids and for texture‐modified foods. Important parameters of thickened fluids are generally related with the flow of the bolus in the pharyngeal stage, while important parameters of texture‐modified foods are generally related with the bolus preparation in the oral stage as well as the bolus flow in the pharyngeal stage. This review helps to identify key textural parameters of thickened fluids and texture‐modified foods in relation to eating and swallowing and to develop objective measuring techniques for quality control of thickened fluids and texture‐modified foods for dysphagia management.

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Section: Thickened Fluidsmentioning

confidence: 97%