The impact of modification techniques on the rheological properties of dysphagia foods and liquids

Abstract

Modifying food and the textures of food has been done for decades within the food science and technology field. More recently, modifying the texture of foods has been used to manage swallowing disabilities (dysphagia). Swallowing disabilities are often associated with dehydration and malnutrition, thus nutritional intervention has formed part of serving texture‐modified diets. The question remains whether these modification techniques are viable for individuals with swallowing disabilities living in majority world countries. This study used two modification methods on a widely used specialized nutritious food (SNF) to determine whether it may be modified and used in dysphagia management. The techniques had to be ergonomic and economically appropriate for individuals with swallowing disabilities living in majority world countries. The International Dysphagia Diet Standardization Initiative's (IDDSI) standards were used to determine whether the texturally modified SNF is safe for swallowing. Rheological measurements were performed to determine apparent viscosity and structure recovery of each sample. The effects of two modification techniques, aeration and particle separation, on the rheological properties of the SNF were also measured and analyzed. It was determined that both milk and water could be used with this SNF to create a dysphagia diet, but only under certain conditions. The overall results indicated that heating the samples increased the apparent viscosity and exacerbated lumping. Room temperature samples had less lumps and could be classified to the desired levels of the IDDSI (Level 2 and Level 4). Using a whisk to aerate the samples reduced lumps significantly and using a sieve to separate particles of liquid samples eliminated lumps. This study provides new data on how texture modification techniques and the IDDSI framework could be adapted to individuals living in majority world countries. By using modification techniques that are ergonomic and economically viable and an SNF with longevity, this study could be useful in guiding future training of nursing staff and caregivers of individuals living in poverty or resource‐constrained communities. This study also adds to the data on the rheological properties of dysphagia foods, although this study did not make use of commercial thickeners generally used in the modification of diets.

Effects of Controlled Far‐Infrared Treatment on Granular Swelling and Rheological Properties of Crop Starches

“…The rheological properties of foods influence their processability, texture, mouthfeel, and shelf life . The main factors affecting the rheological properties of foods were temperature, processing methods, and food ingredients . As the main ingredient of starch‐based foods, it was reported that the granular swelling of starches were significantly related to the rheological properties of starch‐based foods .…”

“…[5] The main factors affecting the rheological properties of foods were temperature, processing methods, and food ingredients. [5,6] As the main ingredient of starch-based foods, it was reported that the granular swelling of starches were significantly related to the rheological properties of starch-based foods. [7][8][9][10] As detailed by Doublier, [8] the degree of swelling determined the friction among the swollen starch granules, which affected their rheological properties.…”

It’s crunch time: Exploring the sensibility of food textural acoustics for individuals with dysphagia

“…Food marketing and packaging (Spence, 2016; Cognitive neurosciences Music: (Carvalho et al, 2016;Kantono et al, 2016;Kantano et al, 2018) Background sounds: (Callan, Callan, & Ando, 2018;Lowe, Rigler, & Haws, 2018;Rahne, Köppke, Nehring, Plontke, & Fischer, 2018;Trautmann, Meier-Dinkel, Gertheiss, & Mörlein, 2017) Dysphagia sciences Textural modifications: (Cichero, 2018;Cichero et al, 2017;De Villiers et al, 2019;IDDSI, 2019;Swan et al, 2015) FIGURE 1-A2: The broader study involved three main phases (initial exploration, pilot study and sensibility exploration). Phase 3 formed the primary focus of this article.…”

Three-Dimensional Printing of Food Foams Stabilized by Hydrocolloids for Hydration in Dysphagia

“…Foams are also used to enhance sensory features, such as enhanced texture and flavors of food. More importantly, food foams are used to deliver liquid in a more easy-to-swallow form, especially for dysphagic patients[ 21 ]. For example, the aeration of water or milk into foams changes their texture and improves nutrients delivery to dysphagic patients.…”