1e3b2001e561b83e0ca4ec1483d9c886 311582.pdf 4f95da527a007a39346b71994ca78c280b7d30b1 311582.pdf 09460ddb338961ffddf6f3c497ff722f3c3b1147aac7527fe2f2f2d8e3b04ad5 311582.pdf Title: Exploring Texture and Biomechanics of Food Oral Processing in Fork-Mashable Dishes for Patients with Mastication or Swallowing Impairments Subject: Texture-modified diets (TMDs) are a primary compensatory treatment for hospitalized older patients with swallowing and mastication disorders. Nevertheless, the lack of a protocol for evaluating their objective textural properties hampers their industrialization and optimal patient care. Objectives: This study aimed (a) to evaluate the textural properties (maximum force, cohesiveness, and adhesiveness) and biomechanics of food oral processing (mastication cycles, time, and frequency) of ten fork-mashable dishes (Texture E BDA/IDDSI level 6), (b) to explore the impact of oral processing on texture, and (c) to measure the properties of the ready-to-swallow bolus (RSB) in healthy adults. Methods: The textural properties (maximum force, cohesiveness, and adhesiveness) of ten dishes were analyzed with a texture analyzer before and after oral processing (RSB) in five healthy adults (30 3.9, 3 women). Surface electromyography was used to measure mastication cycles, time, and frequency. Results: The pre-mastication Texture Profile Analysis (TPA)-averaged values of maximum force ranged from 0.65 to 2.73 N, cohesiveness was 0.49–0.87, and adhesiveness was 0.01–0.95 Ns. Masticatory Cycles (46.87–19.13 MC) and time (36.73–15.80 S) from whole samples to RSB greatly and significantly differed among dishes, although frequency did not (1.68–1.11 MC/T). Post-mastication RSB TPA-averaged values of maximum force ranged from 0.70 to 2.24 N; cohesiveness, 0.49–0.73; and adhesiveness, 0.01–1.14 Ns. Conclusions: Despite all dishes being classified by the same qualitative descriptor (BDA level E/IDDSI level 6), there was a large and significant variation in their textural properties (maximum force, cohesiveness, and adhesiveness) when measured in SI units. In addition, in healthy adults, the masticatory cycles and time to achieve RSB greatly differed, whereas masticatory frequency remained quite constant. Keywords: dysphagia; textural properties; Texture E BDA/IDDSI level 6; fork-mashable Author: Kovan Ismael-Mohammed, Mireia Bolívar-Prados, Laura Laguna, Adrian Nuñez Lara and Pere Clavé Creator: LaTeX with hyperref Producer: pdfTeX-1.40.25 CreationDate: Sat Jun 8 10:18:38 2024 CEST ModDate: Sat Jun 8 10:21:52 2024 CEST Custom Metadata: no Metadata Stream: no Tagged: no UserProperties: no Suspects: no Form: none JavaScript: no Pages: 17 Encrypted: no Page size: 595.276 x 841.89 pts (A4) Page rot: 0 File size: 2078631 bytes Optimized: no PDF version: 1.7 name type encoding emb sub uni object ID ------------------------------------ ----------------- ---------------- --- --- --- --------- YSPQJI+VnURWPalladioL-Bold Type 1 Custom yes yes yes 10 0 ITIFVK+URWPalladioL-Bold Type 1 Custom yes yes yes 16 0 UBKWHZ+URWPalladioL-Roma Type 1 Custom yes yes yes 22 0 YYBUSA+URWPalladioL-Ital Type 1 Custom yes yes yes 27 0 MJSSOL+CMSY10 Type 1 Builtin yes yes yes 32 0 CIQLLF+VnURWPalladioL Type 1 Custom yes yes yes 37 0 XBNVAE+TimesNewRomanPS-BoldItalicMT Type 1C WinAnsi yes yes no 53 0 IJOJPM+PalatinoLinotype,Bold TrueType WinAnsi yes yes no 93 0 IJOJPN+PalatinoLinotype CID TrueType Identity-H yes yes yes 96 0 IJOJPO+PalatinoLinotype TrueType WinAnsi yes yes no 102 0 IJOKAA+PalatinoLinotype,Italic TrueType WinAnsi yes yes no 105 0 IJOLCL+PalatinoLinotype TrueType MacRoman yes yes no 108 0 IJOJPM+PalatinoLinotype,Bold TrueType WinAnsi yes yes no 120 0 IJOJPN+PalatinoLinotype CID TrueType Identity-H yes yes yes 123 0 IJOJPO+PalatinoLinotype TrueType WinAnsi yes yes no 129 0 IJOKAA+PalatinoLinotype,Italic TrueType WinAnsi yes yes no 132 0 IJOLCL+PalatinoLinotype TrueType MacRoman yes yes no 135 0 IJOJPM+PalatinoLinotype,Bold TrueType WinAnsi yes yes no 152 0 IJOJPN+PalatinoLinotype CID TrueType Identity-H yes yes yes 155 0 IJOJPO+PalatinoLinotype TrueType WinAnsi yes yes no 161 0 IJOKAA+PalatinoLinotype,Italic TrueType WinAnsi yes yes no 164 0 IJOLCL+PalatinoLinotype TrueType MacRoman yes yes no 167 0 IJOJPM+PalatinoLinotype,Bold TrueType WinAnsi yes yes no 184 0 IJOJPN+PalatinoLinotype CID TrueType Identity-H yes yes yes 187 0 IJOJPO+PalatinoLinotype TrueType WinAnsi yes yes no 193 0 IJOKAA+PalatinoLinotype,Italic TrueType WinAnsi yes yes no 196 0 IJOLCL+PalatinoLinotype TrueType MacRoman yes yes no 199 0 IJOJPM+PalatinoLinotype,Bold TrueType WinAnsi yes yes no 218 0 IJOJPN+PalatinoLinotype CID TrueType Identity-H yes yes yes 221 0 IJOJPO+PalatinoLinotype TrueType WinAnsi yes yes no 227 0 IJOKAA+PalatinoLinotype,Italic TrueType WinAnsi yes yes no 230 0 IJOLCL+PalatinoLinotype TrueType MacRoman yes yes no 233 0 RYVCUX+VnURWPalladioL-Italic Type 1 Custom yes yes yes 249 0 Jhove (Rel. 1.28.0, 2023-05-18) Date: 2025-11-23 05:16:48 CET RepresentationInformation: 311582.pdf ReportingModule: PDF-hul, Rel. 1.12.4 (2023-03-16) LastModified: 2025-07-24 10:53:10 CEST Size: 2078631 Format: PDF Version: 1.7 Status: Well-Formed and valid SignatureMatches: PDF-hul MIMEtype: application/pdf PDFMetadata: Objects: 414 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 Children: Item: Title: Texture-Modified Diets Destination: subsubsection.2.1.1 Item: Title: Texture-Modified Diets Preparation Destination: subsubsection.2.1.2 Item: Title: Participants Destination: subsubsection.2.1.3 Item: Title: Study Design Destination: subsubsection.2.1.4 Item: Title: Method Destination: subsection.2.2 Children: Item: Title: Texture Profile Analysis Destination: subsubsection.2.2.1 Item: Title: Assessment of Mastication by Electromyography (EMG) Destination: subsubsection.2.2.2 Item: Title: Ready-to-Swallow Bolus Destination: subsubsection.2.2.3 Item: Title: Assessment of the Effect of Oral Mastication Impact Percentage Destination: subsubsection.2.2.4 Item: Title: Data Management and Statistical Analysis Destination: subsection.2.3 Item: Title: Results Destination: section.3 Children: Item: Title: Mechanical Characteristics Destination: subsection.3.1 Children: Item: Title: Pre-Mastication Destination: subsubsection.3.1.1 Item: Title: Post-Mastication/Ready-to-Swallow Bolus Destination: subsubsection.3.1.2 Item: Title: Mastication and Oral-Processing Effect Destination: subsubsection.3.1.3 Item: Title: Mastication Process Behavior for the Different Dishes Destination: subsubsection.3.1.4 Item: Title: Discussion Destination: section.4 Item: Title: Conclusions Destination: section.5 Item: Title: References Destination: appendix.A. Info: Title: Exploring Texture and Biomechanics of Food Oral Processing in Fork-Mashable Dishes for Patients with Mastication or Swallowing Impairments Author: Kovan Ismael-Mohammed, Mireia Bolívar-Prados, Laura Laguna, Adrian Nuñez Lara and Pere Clavé Subject: Texture-modified diets (TMDs) are a primary compensatory treatment for hospitalized older patients with swallowing and mastication disorders. Nevertheless, the lack of a protocol for evaluating their objective textural properties hampers their industrialization and optimal patient care. Objectives: This study aimed (a) to evaluate the textural properties (maximum force, cohesiveness, and adhesiveness) and biomechanics of food oral processing (mastication cycles, time, and frequency) of ten fork-mashable dishes (Texture E BDA/IDDSI level 6), (b) to explore the impact of oral processing on texture, and (c) to measure the properties of the ready-to-swallow bolus (RSB) in healthy adults. Methods: The textural properties (maximum force, cohesiveness, and adhesiveness) of ten dishes were analyzed with a texture analyzer before and after oral processing (RSB) in five healthy adults (30 3.9, 3 women). Surface electromyography was used to measure mastication cycles, time, and frequency. Results: The pre-mastication Texture Profile Analysis (TPA)-averaged values of maximum force ranged from 0.65 to 2.73 N, cohesiveness was 0.49 0.87, and adhesiveness was 0.01 0.95 Ns. Masticatory Cycles (46.87 19.13 MC) and time (36.73 15.80 S) from whole samples to RSB greatly and significantly differed among dishes, although frequency did not (1.68 1.11 MC/T). Post-mastication RSB TPA-averaged values of maximum force ranged from 0.70 to 2.24 N; cohesiveness, 0.49 0.73; and adhesiveness, 0.01 1.14 Ns. Conclusions: Despite all dishes being classified by the same qualitative descriptor (BDA level E/IDDSI level 6), there was a large and significant variation in their textural properties (maximum force, cohesiveness, and adhesiveness) when measured in SI units. In addition, in healthy adults, the masticatory cycles and time to achieve RSB greatly differed, whereas masticatory frequency remained quite constant. 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