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Texture and texture assessment of thickened fluids and texture‐modified food for dysphagia management
Author(s) -
Hadde Enrico K.,
Chen Jianshe
Publication year - 2021
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/jtxs.12567
Subject(s) - swallowing , dysphagia , texture (cosmology) , bolus (digestion) , medicine , rheology , computer science , materials science , artificial intelligence , dentistry , surgery , composite material , image (mathematics)
Thickened fluids and texture‐modified foods are commonly used in the medical management of individuals who suffer from swallowing difficulty (known as dysphagia). However, how to reliably assess texture properties of such food systems is still a big challenge both to industry and to academic researchers. This article aims to identify key physical parameters that are important for objective assessment of such properties by reviewing the significance of rheological or textural properties of thickened fluids and texture‐modified foods for swallowing. Literature reviews have identified that dominating textural properties in relation to swallowing could be very different for thickened fluids and for texture‐modified foods. Important parameters of thickened fluids are generally related with the flow of the bolus in the pharyngeal stage, while important parameters of texture‐modified foods are generally related with the bolus preparation in the oral stage as well as the bolus flow in the pharyngeal stage. This review helps to identify key textural parameters of thickened fluids and texture‐modified foods in relation to eating and swallowing and to develop objective measuring techniques for quality control of thickened fluids and texture‐modified foods for dysphagia management.