Relationships between shear rheology and sensory attributes of hydrocolloid-thickened fluids designed to compensate for impairments in oral manipulation and swallowing

Ross, A. I.; Tyler, Philippa; Borgognone, M. Gabriela; Eriksen, Bernadette M.

doi:10.1016/j.jfoodeng.2019.05.040

Cited by 54 publications

(50 citation statements)

References 43 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Shear stress (

) was measured for each of the samples. Shear stress values for 45.2 s −1 shear rates were statistically compared, according to previous findings about oral perception of thickness being strongly correlated to deformation measurements for viscosity at a shear rate of 50 s −1 [ 64 ]. The hysteresis loop area between up-flow curve and down-flow curve was also calculated.…”

Section: Methodsmentioning

confidence: 99%

RETRACTED: Effect of Lactobacillus rhamnosus on Physicochemical Properties of Fermented Plant-Based Raw Materials

Masiá

Jensen

Buldo

2020

Foods

View full text Add to dashboard Cite

Texture and flavor are currently the main challenges in the development of plant-based dairy alternatives. To overcome them, the potential of microorganisms for fermentation of plant-based raw materials is generating great interest in the food industry. This study examines the effect of Lactobacillus rhamnosus, LGG® (LGG® is a trademark of Chr. Hansen A/S) on the physicochemical properties of fermented soy, oat, and coconut. LGG® was combined with different lactic acid bacteria (LAB) strains and Bifidobacterium, BB-12® (BB-12® is a trademark of Chr. Hansen A/S). Acidification, titratable acidity, and growth of LGG® and BB-12® were evaluated. Oscillation and flow tests were performed to analyze the rheological properties of fermented samples. Acids, carbohydrates, and volatile organic compounds in fermented samples were identified, and a sensory evaluation with a trained panel was conducted. LGG® reduced fermentation time in all three bases. LGG® and BB-12® grew in all fermented raw materials above 107 CFU/g. LGG® had no significant effect on rheological behavior of the samples. Acetoin levels increased and acetaldehyde content decreased in the presence of LGG® in all three bases. Diacetyl levels increased in fermented oat and coconut samples when LGG® was combined with YOFLEX® YF-L01 and NU-TRISH® BY-01 (YOFLEX® and NU-TRISH® are trademarks of Chr. Hansen A/S). In all fermented oat samples, LGG® significantly enhanced fermented flavor notes, such as sourness, lemon, and fruity taste, which in turn led to reduced perception of the attributes related to the base. In fermented coconut samples, gel firmness perception was significantly improved in the presence of LGG®. These findings suggest supplementation of LAB cultures with LGG® to improve fermentation time and sensory perception of fermented plant-based products.

show abstract

“…Shear stress (

Section: Methodsmentioning

confidence: 99%

RETRACTED: Effect of Lactobacillus rhamnosus on Physicochemical Properties of Fermented Plant-Based Raw Materials

Masiá

Jensen

Buldo

2020

Foods

View full text Add to dashboard Cite

show abstract

“…However, in food samples, the dispersed phase seemed to be the determinant factor for cohesiveness and not the fluid phase. Correlation between yield stress and cohesiveness has already been suggested by Ross et al 28 for thickened fluids. This is because a cohesive bolus does not fracture during swallow 27 and can be consumed easily.…”

Section: Papermentioning

confidence: 57%

Bolus rheology and ease of swallowing of particulated semi-solid foods as evaluated by an elderly panel

et al. 2020

View full text Add to dashboard Cite

show abstract

“…This work presents studies on the rheological properties of selected polysaccharide solutions. These studies were conducted among other reasons for understanding the behaviour of polysaccharides when used for thickening dietary fluids as intervention for safe food consumption by people with dysphagia (Ross et al , ) or for selecting the appropriate polysaccharide for a jetting or spraying application. Moreover, the rheology of viscous solutions is related to taste as well as flavour release and perception.…”

Section: Shear and Extensional Rheology Of Selected Polysaccharidesmentioning

confidence: 99%

Shear and extensional rheology of selected polysaccharides

Evageliou

2020

Int J of Food Sci Tech

View full text Add to dashboard Cite

Rheology is used for the elucidation of the flow properties of polysaccharide solutions. For a given polysaccharide, both shear and extensional rheological experiments should be performed for the full characterisation of its flow properties. The provided information will facilitate the efficient exploitation of a polysaccharide in various applications. Although shear rheology is widely used in polysaccharides' characterisation, there are only limited extensional rheology studies due to lack of reliable techniques in the formation of pure extensional flow. However, recently, several commercial extensional rheometers have been developed and thus, accurate extensional experiments can now be performed. The present work initially presents the principles and concepts of both shear and extensional rheology and then reports rheological findings for solutions of various polysaccharides and their derivatives. Xanthan and various members of the galactomannan, cellulose and alginate families were selected.

show abstract

Relationships between shear rheology and sensory attributes of hydrocolloid-thickened fluids designed to compensate for impairments in oral manipulation and swallowing

Cited by 54 publications

References 43 publications

RETRACTED: Effect of Lactobacillus rhamnosus on Physicochemical Properties of Fermented Plant-Based Raw Materials

RETRACTED: Effect of Lactobacillus rhamnosus on Physicochemical Properties of Fermented Plant-Based Raw Materials

Bolus rheology and ease of swallowing of particulated semi-solid foods as evaluated by an elderly panel

Shear and extensional rheology of selected polysaccharides

Contact Info

Product

Resources

About