Sweet Sticky Rice Puree Diet for Elderly with Dysphagia

Choichuedee, Paweerisa; Suttisansanee, Uthaiwan; Hudthagosol, Chatrapa; Sanporkha, Promluck

doi:10.48048/wjst.2020.4038

Cited by 3 publications

(1 citation statement)

References 20 publications

(17 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The attributes “salty” and “flavorful” influence one of the most important attributes to consider for the preparation of dishes for dysphagia, “sticky”. As Choichuedee et al [ 40 ] established through rice-based dishes and sensory evaluation by dysphagic elderly, “sticky” decreases the hedonic acceptance of dishes. Salt is a fundamental ingredient since it stimulates a greater secretion of saliva during the chewing of food.…”

Section: Discussionmentioning

confidence: 99%

Dishes Adapted to Dysphagia: Sensory Characteristics and Their Relationship to Hedonic Acceptance

Merino

Marín-Arroyo

Beriain

et al. 2021

Foods

View full text Add to dashboard Cite

Dishes whose texture has been modified for dysphagia undergo changes in other sensory characteristics as well. Therefore, it is necessary to identify these characteristics in adapted dishes and their relationship to hedonic acceptance. In the present work, the sensory characteristics of five dishes adapted to dysphagia associated with cerebral palsy were investigated using the check-all-that-apply method. A hedonic evaluation with a panel of non-dysphagic judges was performed to relate the degree of acceptance with the sensory characteristics of the adapted dishes. The identification of the original non-adapted dish as well as the relationship between the hedonic evaluation by non-dysphagic judges and dysphagic judges were explored. The main attributes of the dishes adapted to dysphagia were “homogeneity” and “easy-to-swallow”. Attributes that increased the hedonic evaluation were “flavorful”, “flavor of the original dish”, “soft texture”, “easy-to-swallow”, and “odor of the original dish”. The attributes that decreased the hedonic evaluation were “thick mash” and “bland”. The fish dish was the only one correctly identified more than 62.5% of the time. The adapted dishes received scores above 4.7 out of 9.0 in the hedonic evaluation. The most accepted dishes were the chicken stew and the chickpea stew. Except for the pasta dish, the test yielded similar results to those obtained with dysphagic judges. The texture-modified dishes were correctly characterized and accepted. This study shows that all the sensory characteristics of the adapted dishes are crucial for acceptance and identification.

show abstract

Section: Discussionmentioning

confidence: 99%

Dishes Adapted to Dysphagia: Sensory Characteristics and Their Relationship to Hedonic Acceptance

Merino

Marín-Arroyo

Beriain

et al. 2021

Foods

View full text Add to dashboard Cite

show abstract

Rice as a Nutritional Grain: Examining Its Role in Healthy Products and Disease Prevention

Abid,

Ahmed,

Xia

et al. 2024

Food Reviews International

View full text Add to dashboard Cite

Instrumental and sensory techniques to characterize the texture of foods suitable for dysphagic people: A systematic review

Ibáñez

Merino

Marín-Arroyo

et al. 2022

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

The interest to characterize texture‐modified foods (TMFs) intended for people with oropharyngeal dysphagia (OD) has grown significantly since 2011. Several instrumental and sensory techniques have been applied in the analysis of these foods. The objective of the present systematic review was to identify the most appropriate techniques, especially for the food industry and clinical setting. The search was carried out in three online databases according to the “Preferred Reporting Items for Systematic Reviews and Meta‐Analyses” (PRISMA). Across the multiple trials reviewed, Texture Profile Analysis and the Uniaxial Compression Test were most used as the instrumental technique for solid foods, and the Back Extrusion Test for fluid and semisolid foods. All trials used descriptive analysis as the sensory technique. However, the experimental conditions of the trials lacked standardization. Consequently, the results of the trials were not comparable. To properly characterize the texture of TMFs intended for OD by each technique, an international consensus is needed to establish standardized experimental conditions. Methods based on these techniques should also be validated by collaborative studies to verify repeatability, replicability, and reproducibility.

show abstract

Sweet Sticky Rice Puree Diet for Elderly with Dysphagia

Cited by 3 publications

References 20 publications

Dishes Adapted to Dysphagia: Sensory Characteristics and Their Relationship to Hedonic Acceptance

Dishes Adapted to Dysphagia: Sensory Characteristics and Their Relationship to Hedonic Acceptance

Rice as a Nutritional Grain: Examining Its Role in Healthy Products and Disease Prevention

Instrumental and sensory techniques to characterize the texture of foods suitable for dysphagic people: A systematic review

Contact Info

Product

Resources

About