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Sensory characteristics and rheological properties of liquids thickened to International Dysphagia Diet Standardisation Initiative standards

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dc.contributor.advisor Duizer, Lisa
dc.contributor.author Ong, Jane
dc.date.accessioned 2017-11-30T20:17:27Z
dc.date.available 2017-11-30T20:17:27Z
dc.date.copyright 2017-11
dc.date.created 2017-11-22
dc.date.issued 2017-11-30
dc.identifier.uri http://hdl.handle.net/10214/11954
dc.description.abstract This research identified and rated important perceived sensory properties of liquids thickened to levels in the International Dysphagia Diet Standardisation Initiative (IDDSI) framework, and related the identified textural attributes to rheological properties. Liquids thickened with modified cornstarch, xanthan gum, guar gum, and carboxymethyl cellulose were analysed via rapid and descriptive sensory methods, and characterized with a rheometer at shear rates ranging from 1 to 1000 s-1. Sensory attributes were categorized into taste and flavour, thickener specific, and thickness related attributes. Thickness related attributes were significantly different at different IDDSI levels within the same type of thickener, but they did not relate well to viscosity measurements. Further characterization showed that slipperiness was affected by type of gum and level of thickener, and that current recommendations for 50 s-1 as the oral shear rate are neither appropriate for approximating oral nor swallowing shear rates, with the latter likely occurring above 50 s-1. en_US
dc.description.sponsorship This study was funded by the National Institutes of Health on Deafness and other Communication Disorders (NIH) for Grant Number 011020 en_US
dc.language.iso en en_US
dc.subject sensory evaluation en_US
dc.subject hydrocolloids en_US
dc.subject dysphagia en_US
dc.subject viscosity en_US
dc.subject shear rate en_US
dc.title Sensory characteristics and rheological properties of liquids thickened to International Dysphagia Diet Standardisation Initiative standards en_US
dc.type Thesis en_US
dc.degree.programme Food Science en_US
dc.degree.name Master of Science en_US
dc.degree.department Department of Food Science en_US
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