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RHEOLOGICAL STUDY OF BREAKFAST REPLACING RECIPES USED IN THE TREATMENT OF DYSPHAGIA
Author(s) -
CLAES JOHAN E.,
DE MAESSCHALCK LIEVEN,
HUYSMANS VEERLE,
VAN EYCK HANNE,
SCHITTECAT SOPHIE,
PASTUER MIEKE,
MOLDENAERS PAULA
Publication year - 2012
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.2011.00324.x
Subject(s) - thixotropy , rheology , recipe , dysphagia , swallowing , ingredient , shear thinning , viscosity , food science , medicine , materials science , mathematics , composite material , chemistry , dentistry , surgery
The rheological properties of a new breakfast concept for demented elderly are evaluated. Seven different recipes are compared, mainly consisting of milk, pudding, soft cheese, rusks and a taste ingredient. These recipes have a well‐balanced nutritional profile and show an improved swallowing act for the patients. The rheological characteristics can be summarized as thixotropic, shear thinning and having gel‐like behaviour. The thixotropic behaviour and the viscosity range are comparable with those of commercially available fluid thickeners. Although the seven recipes do not differ in the swallowing act of the patients, their characteristic viscosities are within a range of one order of magnitude. In addition, the same recipe prepared several times may yield statistically different viscosities as well. This is probably due to the high volume fraction of particles in the products. Standardization of the recipe preparation with respect to viscosity is therefore very difficult. PRACTICAL APPLICATIONS The present work describes the rheological properties of breakfast recipes that are suitable for demented elderly with dysphagia. The practical applications are twofold. Scientists will gain more insight into the required rheological characteristics of the food products for demented elderly who encounter swallowing problems. This enhances further research to develop food‐based solutions for dysphagia. It will also assist in the development of new recipes (for breakfasts or other meals). On the other hand, the food industry can use this research in the development of food products that are intended for this population.