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THICKENING BEVERAGES WITH DIFFERENT HYDROCOLLOIDS AND THEIR IMPACT ON CONSISTENCY AND TASTE

THICKENING BEVERAGES WITH DIFFERENT HYDROCOLLOIDS AND THEIR IMPACT ON CONSISTENCY AND TASTE. Florence Baert Dr. Ir. Geertrui Vlaemynck BSSD Congress 2017 6/5/2017. Table of contents. Dysphagia Clinical management Bolus modifications Research questions Methods Results Conclusion.

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THICKENING BEVERAGES WITH DIFFERENT HYDROCOLLOIDS AND THEIR IMPACT ON CONSISTENCY AND TASTE

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  1. THICKENING BEVERAGES WITH DIFFERENT HYDROCOLLOIDS AND THEIR IMPACT ON CONSISTENCY AND TASTE Florence Baert Dr. Ir. Geertrui Vlaemynck BSSD Congress 2017 6/5/2017

  2. Table of contents • Dysphagia • Clinical management • Bolus modifications • Research questions • Methods • Results • Conclusion

  3. Dysphagia • Geriatric syndrome? • High prevalence in elderly • Different populations * independently living: 30-40% * geriatric acute care: 44% * instutionalized: 60%

  4. Dysphagia • Neurological disorders • Stroke: 29 – 64% • Dementia: > 80% • Alzheimer’s: 84 – 93% • Parkinson’s: 8 – 46% • Oncologic pathologies • Malnutrition and dehydration • Aspiration pneumonia • Higher mortality

  5. Clinical management • Multidisciplinary treatment • Compensatory measures • Bolus modifications • Swallow postures and manoeuvres • Facilitation techniques • Not one technique fits all!

  6. Bolus modifications • For both beverages as well as solid foods • Our focus: on beverages • Thickening agents -> facilitate safe swallowing • Viscosity dependent • Risk of choking

  7. Bolus modifications • Compliance? • Dislike of organoleptic properties • No standardized diet • Descriptors vary • Scientific evidence is limited • International Dysphagia Diet Standardisation Initiative (IDDSI)

  8. Bolus modifications • Consistency levels • Thin, nectar & honey thickness • Broad ranges of viscosity • IDDSI levels

  9. Research questions • Are thickening agents interchangeable? • Do thickening agents react the same in every matrix? • Do thickening agents have an influence on taste sensitivity? • How do the different measuring techniques compare?

  10. Methods • Comparison of different thickening agents: • Nestlé Rescource ThickenUp Clear • Nutricia Nutilis Clear • Xanthan gum • Comparison of different beverages: • Water • Apple juice • Whole milk

  11. Methods • Comparison of different measureing techniques: • Brookfield viscosimeter • Anton Paar rheometer • IDDSI flow test

  12. Methods • Sensory analysis • Sensory detection threshold • The effect of xanthan gum on taste sensitivity • Salty • Sweet • Sour • Bitter

  13. Results • Are thickening agents interchangeable?

  14. Results • Do thickening agents react the same in every matrix?

  15. Results • Do thickening agents have an influence on taste sensitivity? PRELIMINARY RESULTS

  16. Results • How do the different measuring techniques compare?

  17. Results

  18. Conclusion • The effect of thickening agents is dependent on time, temperature and matrix • Xanthan gum seems to suppress taste sensitivity • More research is needed to improve taste and texture of the dysphagia diet

  19. Thank you for your attention Instituut voor Landbouw- en Visserijonderzoek Brusselsesteenweg 370 9090 Melle – België T + 32 (0)9 272 30 00 F +32 (0)9 272 30 01 t&vbu@ilvo.vlaanderen.be www.ilvo.vlaanderen.be

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