35c301eb65282751c5f86cddbeb01e40 292418.pdf 0941e96b66ab0514ffa84ebdd3e800debce575ab 292418.pdf 6f275c32a01752f2d97feeb5ec6e0cfeaa864aa31d008aaa6ce004ed7de8b204 292418.pdf Title: Characterization of Dysphagia Thickeners Using Texture Analysis—What Information Can Be Useful? Subject: Besides shear viscosity, other texture parameters (adhesiveness or cohesiveness) might be relevant for safe swallowing in people suffering from oropharyngeal dysphagia. Shear viscosity is assessed through protocols developed using a viscometer or a rheometer. In contrast, protocols and instruments (capillary break-up rheometer) to assess adhesiveness and cohesiveness are less common and much less developed. Other equipment such as texture analyzers can provide useful information on food properties. Here, we aimed to explore different texture analyzer settings (type of test, probe, and protocol) to characterize four commercial dysphagia thickeners at the shear viscosity levels recommended by manufacturers. Among the tests used (extrusion or penetration) with the different probes (disc, cone and shape holder, sphere, or cylinder), cone extrusion provided information about adhesivity, disc extrusion about sample cohesiveness, and sphere about penetration and sample elasticity. The test speeds used influenced the results, but only one speed is needed as the different speeds provided the same fluid information; for easiness, it is proposed to use 1 mm/s. Comparing the texture analyzer results with viscosity values obtained at different shears, the texture analyzer parameters reflected information that differ from shear viscosity. This information could be relevant for the therapeutic effect of thickening products and food characterization. Keywords: texture analyzer; thickener; dysphagia Author: Raquel Baixauli, Mireia Bolivar-Prados, Kovan Ismael-Mohammed, Pere Clavé, Amparo Tárrega and Laura Laguna Creator: LaTeX with hyperref Producer: pdfTeX-1.40.21 CreationDate: Sat Jul 9 12:06:10 2022 CEST ModDate: Sat Jul 9 12:09:49 2022 CEST Custom Metadata: no Metadata Stream: no Tagged: no UserProperties: no Suspects: no Form: none JavaScript: no Pages: 15 Encrypted: no Page size: 595.276 x 841.89 pts (A4) Page rot: 0 File size: 2034989 bytes Optimized: no PDF version: 1.7 name type encoding emb sub uni object ID ------------------------------------ ----------------- ---------------- --- --- --- --------- CIQLLF+VnURWPalladioL Type 1 Custom yes yes no 10 0 IMOREH+URWPalladioL-Bold Type 1 Custom yes yes no 15 0 HYNADC+URWPalladioL-Roma Type 1 Custom yes yes no 20 0 ZHHJDA+URWPalladioL-Ital Type 1 Custom yes yes no 24 0 UFKNXE+CMSY10 Type 1 Builtin yes yes no 28 0 GIFXFT+VnURWPalladioL-Bold Type 1 Custom yes yes no 32 0 HWCLVA+TimesNewRomanPS-BoldItalicMT Type 1C WinAnsi yes yes no 50 0 OVNEXW+EURM10 Type 1 Builtin yes yes no 82 0 XZYWDK+TeX-tipa9 Type 1 Builtin yes yes no 120 0 CIDFont+F3 CID TrueType Identity-H yes no yes 126 0 CIDFont+F1 CID TrueType Identity-H yes no yes 134 0 CIDFont+F2 CID TrueType Identity-H yes no yes 142 0 CIDFont+F4 CID TrueType Identity-H yes no yes 150 0 CIDFont+F6 CID TrueType Identity-H yes no yes 158 0 CIDFont+F7 CID TrueType Identity-H yes no yes 166 0 CIDFont+F8 CID TrueType Identity-H yes no yes 174 0 CIDFont+F9 CID TrueType Identity-H yes no yes 182 0 Jhove (Rel. 1.28.0, 2023-05-18) Date: 2024-05-31 02:36:52 CEST RepresentationInformation: 292418.pdf ReportingModule: PDF-hul, Rel. 1.12.4 (2023-03-16) LastModified: 2024-05-30 11:44:33 CEST Size: 2034989 Format: PDF Version: 1.7 Status: Well-Formed and valid SignatureMatches: PDF-hul MIMEtype: application/pdf PDFMetadata: Objects: 343 FreeObjects: 1 IncrementalUpdates: 0 DocumentCatalog: PageLayout: SinglePage PageMode: UseNone Outlines: Item: Title: Introduction Destination: section.1 Item: Title: Materials and Methods Destination: section.2 Children: Item: Title: Materials Destination: subsection.2.1 Item: Title: Preparation of the Thickened Drinks Destination: subsection.2.2 Item: Title: Texture Analyzer Tests Destination: subsection.2.3 Children: Item: Title: Extrusion Tests Destination: subsubsection.2.3.1 Item: Title: Penetration Test Destination: subsubsection.2.3.2 Item: Title: Rheological Measurement of Thickeners Destination: subsection.2.4 Item: Title: Statistical Analysis Destination: subsection.2.5 Item: Title: Results and Discussion Destination: section.3 Children: Item: Title: Characterizing Dysphagia Thickeners Using the Texture Analyzer Destination: subsection.3.1 Children: Item: Title: Extrusion Tests Destination: subsubsection.3.1.1 Item: Title: Penetration Test Destination: subsubsection.3.1.2 Item: Title: Effect of Test Speed Destination: subsection.3.2 Item: Title: Relationship of Texture Analyzer Parameters with Traditional Viscosity Measurements Destination: subsection.3.3 Item: Title: Conclusions Destination: section.4 Item: Title: References Destination: section.4 Info: Title: Characterization of Dysphagia Thickeners Using Texture Analysis What Information Can Be Useful? Author: Raquel Baixauli, Mireia Bolivar-Prados, Kovan Ismael-Mohammed, Pere Clavé, Amparo Tárrega and Laura Laguna Subject: Besides shear viscosity, other texture parameters (adhesiveness or cohesiveness) might be relevant for safe swallowing in people suffering from oropharyngeal dysphagia. Shear viscosity is assessed through protocols developed using a viscometer or a rheometer. In contrast, protocols and instruments (capillary break-up rheometer) to assess adhesiveness and cohesiveness are less common and much less developed. Other equipment such as texture analyzers can provide useful information on food properties. Here, we aimed to explore different texture analyzer settings (type of test, probe, and protocol) to characterize four commercial dysphagia thickeners at the shear viscosity levels recommended by manufacturers. Among the tests used (extrusion or penetration) with the different probes (disc, cone and shape holder, sphere, or cylinder), cone extrusion provided information about adhesivity, disc extrusion about sample cohesiveness, and sphere about penetration and sample elasticity. The test speeds used influenced the results, but only one speed is needed as the different speeds provided the same fluid information; for easiness, it is proposed to use 1 mm/s. Comparing the texture analyzer results with viscosity values obtained at different shears, the texture analyzer parameters reflected information that differ from shear viscosity. This information could be relevant for the therapeutic effect of thickening products and food characterization. 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