O Ekberg1, M Bulow, S Ekman, G Hall, M Stading, K Wendin. 1. Diagnostic Centre of Imaging and Functional Medicine, Department of Clinical Sciences/Medical Radiology, Malmö University Hospital, Malmö, Sweden. olle.ekberg@med.lu.se
Abstract
BACKGROUND: The swallowing process can be visualized using videoradiography, by mixing food with contrast medium, e.g., barium sulfate (BaSO(4)), making it radiopaque. The sensory properties of foods may be affected by adding this medium. PURPOSE: To evaluate if and to what extent sensory and rheological characteristics of mango purée were altered by adding barium sulfate to the food. MATERIAL AND METHODS: This study evaluated four food samples based on mango purée, with no or added barium sulfate contrast medium (0%, 12.5%, 25.0%, and 37.5%), by a radiographic method, and measured sensory texture properties and rheological characteristics. The sensory evaluation was performed by an external trained panel using quantitative descriptive analysis. The ease of swallowing the foods was also evaluated. RESULTS: The sensory texture properties of mango purée were significantly affected by the added barium in all evaluated attributes, as was the perception of particles. Moreover, ease of swallowing was significantly higher in the sample without added contrast medium. All samples decreased in extensional viscosity with increasing extension rate, i.e., all samples were tension thinning. Shear viscosity was not as dependent on the concentration of BaSO(4) as extensional viscosity. CONCLUSION: Addition of barium sulfate to a model food of mango purée has a major impact on perceived sensory texture attributes as well as on rheological parameters.
BACKGROUND: The swallowing process can be visualized using videoradiography, by mixing food with contrast medium, e.g., barium sulfate (BaSO(4)), making it radiopaque. The sensory properties of foods may be affected by adding this medium. PURPOSE: To evaluate if and to what extent sensory and rheological characteristics of mango purée were altered by adding barium sulfate to the food. MATERIAL AND METHODS: This study evaluated four food samples based on mango purée, with no or added barium sulfate contrast medium (0%, 12.5%, 25.0%, and 37.5%), by a radiographic method, and measured sensory texture properties and rheological characteristics. The sensory evaluation was performed by an external trained panel using quantitative descriptive analysis. The ease of swallowing the foods was also evaluated. RESULTS: The sensory texture properties of mango purée were significantly affected by the added barium in all evaluated attributes, as was the perception of particles. Moreover, ease of swallowing was significantly higher in the sample without added contrast medium. All samples decreased in extensional viscosity with increasing extension rate, i.e., all samples were tension thinning. Shear viscosity was not as dependent on the concentration of BaSO(4) as extensional viscosity. CONCLUSION: Addition of barium sulfate to a model food of mango purée has a major impact on perceived sensory texture attributes as well as on rheological parameters.
Authors: Catriona M Steele; Melanie Peladeau-Pigeon; Carly A E Barbon; Brittany T Guida; Melanie S Tapson; Teresa J Valenzano; Ashley A Waito; Talia S Wolkin; Ben Hanson; Jane Jun-Xin Ong; Lisa M Duizer Journal: J Speech Lang Hear Res Date: 2019-01-30 Impact factor: 2.297