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Characterizing the Dynamic Textural Properties of Hydrocolloids in Pureed Foods—A Comparison Between TDS and TCATA

Authors
  • Sharma, Madhu
  • Duizer, Lisa
Type
Published Article
Journal
Foods
Publisher
MDPI AG
Publication Date
May 30, 2019
Volume
8
Issue
6
Identifiers
DOI: 10.3390/foods8060184
PMID: 31151243
PMCID: PMC6617281
Source
PubMed Central
Keywords
License
Green

Abstract

Pureed foods, a compensatory diet for dysphagia, require the incorporation of hydrocolloids in order to be swallowed safely. The effect of hydrocolloid addition on textural dynamics of pureed foods has not yet been investigated. Starch and xanthan were added to levels that allowed products to meet the criteria of the International Dysphagia Diet Standardization Initiative. Nine pureed carrot matrices made with two concentrations of starch, xanthan, and their blends were characterized for textural evolution using two dynamic sensory techniques: Temporal Dominance of Sensations (TDS) and Temporal Check-All-That-Apply (TCATA). Each test, with four replications, was conducted with 16 panelists. Results indicate that purees were divided into two groups based on sensory responses––grainy and smooth were the primary differentiating attributes for these two groups. Grainy was associated with starch-added samples, while samples with xanthan (alone and in blends) were smooth and slippery. For both groups, thickness was perceived during the first half of processing, adhesiveness in the second half of oral processing, and mouthcoating was perceived toward the end of processing. A comparison of results from these tests showed that both TDS and TCATA gave similar information about texture dynamics and product differentiation of pureed foods.

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