质地改变的食物和增稠的液体在患有吞咽困难(称为吞咽困难)的个体的临床治疗中起主要作用。国际吞咽困难饮食标准化倡议(IDDSI)为质地改变的食物和增稠的液体开发了标准化的术语和描述,以使吞咽困难患者获得正确的食物/饮料稠度。虽然IDDSI框架提供了一致的纹理描述(级别0-7),并被广泛接受为国际标准,IDDSI纹理水平的测试和评估在本质上是定性的,在方式上是主观的。这些方法主要是供前线照顾者使用,但对此类产品的质量控制并不是最理想的工业用途。因此,这项工作的主要目的是开发一种定量仪器方法,该方法可以最好地将IDDSI水平描述为客观框架。一组测试样本,包括市售的速溶土豆泥,婴儿米粉,和不同质地的煮熟的马铃薯块,准备好了。两种IDDSI测量技术,叉压力测试和勺子倾斜测试,用于评估这些样品的质地等级。基于质构分析仪的穿刺和压缩测试用于评估粘结性,粘附性,坚定,和每个食品类别的硬度(4-7级)。内聚性和粘附性阈值,以及每个食品类别的可接受硬度和硬度带已明确确定,并建议作为IDDSI框架的客观补充。
Texture-modified foods and thickened fluids play a major role in clinical treatment for individuals who suffer from swallowing difficulties (known as dysphagia). International Dysphagia Diet Standardization Initiative (
IDDSI) developed a standardized terminology and description for texture-modified foods and thickened fluids to allow dysphagia patients to receive the correct consistency of food/drink. While the
IDDSI framework provides a consistent texture description (Levels 0-7) and is widely accepted as an international standard, testing and assessment of
IDDSI texture level are qualitative in nature and subjective in manner. These methods were proposed primarily for use by frontline carers, but are not most ideal for industrial purposes of quality control of such products. Therefore, the main aim of this work was to develop a quantitative instrumental method that best describes
IDDSI levels as an objective framework. A set of test samples, including commercially available instant mashed potato, baby rice cereal, and cooked potato cubes of varying texture, were prepared. Two
IDDSI measuring techniques, fork pressure test and spoon tilt test, were used to evaluate texture grades of these samples. Puncture and compression tests based on texture analyzer were used to assess cohesiveness, adhesiveness, firmness, and hardness for each food category (Levels 4-7). Thresholds of cohesiveness and adhesiveness, as well as bands of acceptable firmness and hardness for each food category were clearly identified and are proposed as objective complements to the IDDSI framework.