Rheological, tribological and sensory attributes of texture‐modified foods for dysphagia patients and the elderly: A review,International Journal of Food Science & Technology

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Rheological, tribological and sensory attributes of texture‐modified foods for dysphagia patients and the elderly: A review
International Journal of Food Science & Technology ( IF 2.6 ) Pub Date : 2020-01-06 , DOI: 10.1111/ijfs.14483
Claire Darizu Munialo ₁ , Vassilis Kontogiorgos ₂ , Stephen R. Euston ₃ , Isabella Nyambayo ₁

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Texture‐modified foods (TMFs) and thickened fluids have been used as a therapeutic strategy in the management of food intake in the elderly and people with dysphagia. Despite recent advances in describing rheological features of TMFs for dysphagia management, there is still paucity of research regarding the sensory attributes, therapeutic thickness levels and swallowing safety of these foods. Additionally, the relationship between mechanical and structural properties of TMFs throughout the oral processing is not yet fully understood. The present review discusses several properties of food boluses that are important during oral processing to allow for safe swallowing. Dynamic changes that occur during oral processing of TMFs will be reviewed. The use of hydrocolloids to improve the cohesiveness of TMFs and how this impacts the sensory properties of TMFs will be also discussed. Additionally, this review will suggest potential new research directions to improve textural and sensory properties of TMFs.

中文翻译：

吞咽困难患者和老年人的质地改良食品的流变，摩擦学和感官特性：综述

质地改良食品（TMF）和增稠液体已被用作治疗老年人和吞咽困难者食物摄入的治疗策略。尽管最近在描述用于吞咽困难管理的TMF的流变学特征方面取得了进展，但有关这些食物的感官属性，治疗厚度水平和吞咽安全性的研究仍然很少。另外，在整个口腔加工过程中，TMF的机械性能和结构性能之间的关系尚未完全了解。本综述讨论了食品大丸的几种特性，这些特性在口服加工过程中对于安全吞咽很重要。将对TMF口服加工过程中发生的动态变化进行审查。还讨论了使用水胶体来改善TMF的内聚性，以及这如何影响TMF的感官特性。此外，本综述将提出潜在的新研究方向，以改善TMF的质地和感觉特性。

更新日期：2020-01-06

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