Taste acceptability of thickening agents

Yver, Christina M.; Kennedy, William P.; Mirza, Natasha

doi:10.1016/j.wjorl.2018.05.001

Cited by 18 publications

(11 citation statements)

References 4 publications

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“…FCT presented very good rheological properties, as it was resistant to α-salivary amylase, which demonstrated that viscosity remained constant in the oral cavity, increasing the therapeutic value of FCT compared with thickeners composed just by starch. The low adherence of patients to fluid modification is due to the low palatability of those products at high viscosity levels [ 46 ]. The basal palatability of this product was quite good and surprisingly, the palatability analysis performed showed no significant differences between liquid (<50 mPa·s) and the thickened viscosities (250-2000 mPa·s).…”

Section: Discussionmentioning

confidence: 99%

Therapeutic Effect, Rheological Properties and α-Amylase Resistance of a New Mixed Starch and Xanthan Gum Thickener on Four Different Phenotypes of Patients with Oropharyngeal Dysphagia

et al. 2020

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Thickened fluids are a therapeutic strategy for oropharyngeal dysphagia (OD). However, its therapeutic effect among different phenotypes of OD patients has not yet been compared. We aimed to assess the therapeutic effect and α-amylase resistance of a mixed gum/starch thickener [Fresubin Clear Thickener® (FCT)] on four phenotypes of OD patients: G1) 36 older; G2) 31 head/neck cancer (HNC); G3) 30 Parkinson’s disease; and G4) 31 chronic post-stroke. Therapeutic effect of FCT was assessed during videofluoroscopy using the Penetration-Aspiration Scale (PAS), for 5/20 mL boluses, at four levels of shear-viscosity (<50, 250, 1000 and 2000 mPa·s). The effect of α-amylase was assessed after 30 s of oral incubation. Patients had high prevalence of VFS signs of impaired efficacy (98.44%) and safety (70.31%) of swallow with a severe PAS score (4.44 ± 0.20). Most severe OD was in HNC (80.6% unsafe swallows). FCT showed a strong therapeutic effect on the safety of swallow at a range between 250–1000 mPa·s (74.19–96.67%, safe swallows in G1, G3, G4, and 58.06% in G2), without increasing pharyngeal residue. Viscosity was unaffected by α-amylase. Increasing shear-viscosity with FCT causes a strong viscosity-dependent therapeutic effect on the safety of swallow. This effect depends on the phenotype and is similar among older, Parkinson’s and post-stroke patients.

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Section: Discussionmentioning

confidence: 99%

Therapeutic Effect, Rheological Properties and α-Amylase Resistance of a New Mixed Starch and Xanthan Gum Thickener on Four Different Phenotypes of Patients with Oropharyngeal Dysphagia

et al. 2020

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“…In contrast to our results, both natural and gum‐based thickeners were preferred over the starch‐based thickener in hot chocolate (Horwarth et al., 2005). It seems, however, that sweet thickened beverages are better accepted (Horwarth et al., 2005; Yver, Kennedy, & Mirza, 2018). Similar to our results, Ferry et al.…”

Section: Discussionmentioning

confidence: 99%

Dysphagia management in Parkinson's disease: Comparison of the effect of thickening agents on taste, aroma, and texture

Baert

Vlaemynck²,

Beeckman

et al. 2021

Journal of Food Science

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Dysphagia is a frequent symptom in Parkinson's disease (PD). Thickening liquids facilitates safe swallowing, however, low treatment compliance is a major issue, due to patients’ dislike of thickened liquids. Some studies suggest a negative impact of gum‐based thickeners, currently most used in clinical practice, on sensory properties compared to starch‐based thickeners. This has not yet been investigated in PD. This study's aim was to compare taste, texture, and aroma of gum‐based and starch‐based thickened soups in participants with PD. Gum‐based resource thicken up clear (RTUC) and starch‐based kitchen products potato starch (PS) and quinoa flour (QF) were evaluated in broccoli soup. Texture, aroma, and taste were characterized by rheology, volatile, and sensory profiling. Thickened soups were evaluated in participants with PD and controls through a paired comparison test. Reduced release of 61.4%, 46.2%, and 38.5% of volatiles was observed after thickening with RTUC, PS, and QF, respectively. Overall taste intensity was reduced in RTUC‐ and PS‐thickened soup, respectively. Taste and aroma of PS‐thickened soup were considered more intense by 70.3% and 63.8% of all participants, respectively (n = 36 PD, n = 41 controls), 56.3% preferred the PS‐thickened soup's texture . Taste and aroma of QF‐thickened soup were considered more intense by 68.1% and 65.6% of all participants, respectively (n = 47 PD, n = 31 controls), 58.0% preferred the QF‐thickened soup's texture. Starch‐based thickeners demonstrated higher taste and aroma intensity. However, volatile and sensory profiling demonstrated reduced taste and aroma in all thickeners. Combining kitchen products with flavor enhancers may increase palatability of thickened beverages.

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“…Since the patient's fluid intake may be reduced because of the need for thickening liquids associated with the decreased palatability of these products, constipation can emerge as a complaint by patients using thickening agents . Xanthan gum thickeners can be seen as an important source of soluble fiber for these patients and potentially improve constipation …”

Section: Discussionmentioning

confidence: 99%

Should the Energy Contribution of Commercial Thickeners Be Considered in the Nutrition Plan of Patients With Dysphagia?

Miranda¹,

Breda²,

Cardoso

et al. 2019

Nut in Clin Prac

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Background: Clinical management options for dysphagia include the use of thickeners to increase the consistency of liquids. Health professionals may not be aware of the nutrition value of these products, since there are no such recommendation in clinical guidelines. Our aim was to estimate the added nutrition value of the 2 types of commercial thickeners (starch and xanthan gum) to daily nutrition intake and compare their nutrition value for nectar, honey, and pudding consistencies. Additionally, we compared the nutrition value of both thickeners with a high‐energy powder, since they share the same main ingredients. Methods: We collected recommended dosages for obtaining the 3 different consistencies and nutrition content from the technical food labels. Daily intake of fluids was estimated from the Portuguese National Food, Nutrition and Physical Activity Survey. Total daily amount of thickener needed was estimated, as well as their correspondent nutrition contributions. Results: Estimated daily fluid intake was 2439 mL. Starch thickeners provide significantly more energy at all consistencies than xanthan gum provides (423–846 kcal, P < 0.05, and 103–308 kcal, P < 0.05, respectively). Significantly more fiber is provided by xanthan gum thickeners (9 g in nectar and 27 g in pudding consistencies, P < 0.05). Median energy and carbohydrate values per 100 g of high‐energy powder modules and starch thickeners are similar. Conclusion: The nutrition value of thickeners should be routinely considered in the nutrition assessment and planning of patients with dysphagia for liquids, since they contribute significantly with energy, carbohydrate, and fiber.

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Taste acceptability of thickening agents

Cited by 18 publications

References 4 publications

Therapeutic Effect, Rheological Properties and α-Amylase Resistance of a New Mixed Starch and Xanthan Gum Thickener on Four Different Phenotypes of Patients with Oropharyngeal Dysphagia

Therapeutic Effect, Rheological Properties and α-Amylase Resistance of a New Mixed Starch and Xanthan Gum Thickener on Four Different Phenotypes of Patients with Oropharyngeal Dysphagia

Dysphagia management in Parkinson's disease: Comparison of the effect of thickening agents on taste, aroma, and texture

Should the Energy Contribution of Commercial Thickeners Be Considered in the Nutrition Plan of Patients With Dysphagia?

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