Sensory perception and flow properties of dysphagia thickening formulas with different composition

摘要: Abstract Among the hydrocolloids used as thickeners for dysphagia, xanthan gum has gained importance in last years. This work studies sensorial perceived differences and flow behavior between ascending concentrations both, a gum-based commercial thickener traditional starch-based product. Sensorial discriminant analysis was performed by panel of untrained assessors (1:3 men to women ratio 1:1  50 years). The accuracy possible effects age or gender were monitored. physical properties both studied syringe test, at 0, 10 30 min from mixing. probed be repetitive reproducible no significant effect detected. In general, it discriminate significantly among half-narrower than those usually proposed brands. For products, became more difficult consistency changes higher concentrations. Panelists ranked unevenly, with linear trend lowest concentrations, which also showed wider relative distances. Thickening formulas behave differently test. Starch-based general values expected, while categories (thin slightly thick) achieve. had gradual behavior. Time mixing affects test results. conclusion, starch- cannot equivalent products. Taking into account capacity preparation variables, such time mixing, lower product amounts could possibly prescribed achieve adequate consistencies dysphagia treatment.