Sensory characteristics of beverages prepared with commercial thickeners used for dysphagia diets

Objective

To describe and compare sensory characteristics of six beverages prepared with four commercial thickeners used in dysphagia diets.

Design

The study used a completely randomized design within a test of each beverage.

Subjects/setting

Five highly trained descriptive sensory analysis panelists conducted the testing in a laboratory environment.

Intervention

Coffee, milk, apple juice, orange juice, Ensure
(Abbott Laboratories, Abbott Park, IL), and water were thickened using two starch-based and two gum-based commercial thickeners according to manufacturers’ instructions to achieve nectar-like and honey-like consistencies.

Main outcome measures

Sensory attributes of the original beverages and the thickened samples were defined and scored.

Statistical analyses performed

Sensory scores were analyzed by analysis of variance using general linear models and Fisher’s least significant difference test to determine specific differences.

Results

All thickeners suppressed the main flavors of the base beverages and imparted slight off-flavors (bitter, sour, metallic, or astringent) in some beverages. Starchbased thickeners imparted a starchy flavor and grainy texture, whereas gum-based thickeners gave added slickness to the beverages. Although thickeners mixed well with some beverages, they were difficult to disperse in others, making some thickened beverages lumpy.

Reference Information:

Matta, Z., Chambers IV, E., Garcia, J. M., & Helverson, J. (2006). Sensory characteristics of beverages prepared with commercial thickeners used for dysphagia diets. Journal of the American Dietetic Association, 106, 1049-1054.

This entry was posted on Monday, October 22nd, 2007. It is filed under Family Studies and Human Services, Human Nutrition.