Edgar Chambers

Viscosity Measurements of Nectar- and Honey-thick Liquids: Product, Liquid, and Time Comparisons

This study compared the viscosity (thickness) of five different liquids thickened to nectar- or honey-like consistencies with a variety of thickening products. Samples were prepared using manufacturer guidelines and viscosity was measured at the recommended time to thicken (standard) and also after 10 and 30 min. Centipoise (cP) measurements of the samples were compared across products and within product lines for each level of thickness at all three time periods. Statistical analysis showed that the viscosity of a nectar- or honey-like liquid was highly dependent on the type of thickening product and the time it was allowed to thicken. Variability in viscosity measurements also was noted within a product line for thickening various liquids. Results are discussed in relation to the National Dysphagia Diet guidelines for nectar- and honey-like consistencies.

Sensory and physicochemical characterization of juices made with pomegranate and blueberries, blackberries, or raspberries.

UNLABELLED The quality parameters of 1 commercial pomegranate juice mixed with 5 different concentrations of blueberry, blackberry, or raspberry juices were studied. The pH, total soluble solids content, titratable acidity, and total phenolic content were determined. To understand the aroma differences of the juices, solid phase microextraction-gas chromatography-mass spectrometry was used to determine the volatile compounds present in the mixtures. A consumer study also was carried out to relate consumer ratings to the instrumental data and to determine acceptance and possible modifications of the designed juices. Four juices received the highest scores in overall consumer liking: pomegranate/blueberry juice with 20% and 50% of blueberry, pomegranate/blackberry with 10% of blackberry, and pomegranate/raspberry with 10% of raspberry. The main characteristics in these juices were: a high maturity index (from 13.9 to 16.5), low acidity (0.79 to 1.09 g citric acid 100 per milliliter juice), and the presence of aromatic compounds typical in blueberries such as 6-methyl-5-hepten-2-one, α-terpineol, and E-nerol. The total phenolic content was significantly higher in the pomegranate/blackberry 90%/10% sample, raising around 3500 mg gallic acid equivalents per liter, and could be a positive determinant for consumers interested in purchasing healthful products. PRACTICAL APPLICATION The data presented in this article will help the juice industry, in the United States and elsewhere, to understand the consumers preferences for pomegranate blended juices. Pomegranate juices have high antioxidant content, which makes these juices more desirable for the health-conscious consumer of today.

Sensory analysis of calcium‐biofortified lettuce

Vegetables represent an attractive means of providing increased calcium nutrition to the public. In this study, it was demonstrated that lettuce expressing the deregulated Arabidopsis H(+)/Ca(2+) transporter sCAX1 (cation exchanger 1) contained 25%-32% more calcium than controls. These biofortified lettuce lines were fertile and demonstrated robust growth in glasshouse growth conditions. Using a panel of highly trained descriptive panellists, biofortified lettuce plants were evaluated and no significant differences were detected in flavour, bitterness or crispness when compared with controls. Sensory analysis studies are critical if claims are to be made regarding the efficacy of biofortified foods, and may be an important component in the public acceptance of genetically modified foods.

Serving Temperature Viscosity Measurements of Nectar- and Honey-Thick Liquids

This study reports the viscosity (thickness) of nectar- and honey-thick liquids measured at a typical serving temperature. Centipoise (cP) measurements were compared for three products (two starch and one gum-based thickener) mixed with five beverages that set for three time intervals (manufacturer-recommended time to thicken, 10 min, and 30 min). The serving temperature of the cold beverages was 4°C (water, apple juice, orange juice, and milk), and the hot beverage (coffee) was measured at 70°C. Statistical analysis showed that all factors interacted with one another, meaning that the viscosity of a nectar- or honey-like liquid varies greatly depending on the type of thickening agent and beverage combination in relation to the amount of time it thickens. Simply Thick, the gum-based thickener, typically produced samples that were the least viscous but they maintained a more consistent level of thickness over time. Serving temperature results are contrasted with viscosity measurements collected at room temperature, showing variable thickening patterns especially related to the type of thickening agent.

Managing dysphagia through diet modifications.

OVERVIEWDysphagia can lead to malnutrition, dehydration, aspiration pneumonia, and even death. The condition has diverse causes and symptoms vary widely. Nurses are likely to encounter patients with dysphagia in various settings, including acute care medical units, rehabilitation centers, and skilled nursing facilities. Dietary modification—altering the consistency of foods and liquids—is a fundamental aspect of dysphagia management. This article describes normal and impaired swallowing, discusses several types and levels of dietary modification, and offers readers a concise list of nursing considerations. Keywordsdysphagia, impaired swallowing, dietary modification, malnutrition, aspiration pneumonia

Associations of Volatile Compounds with Sensory Aroma and Flavor: The Complex Nature of Flavor

Attempts to relate sensory analysis data to specific chemicals such as volatile compounds have been frequent. Often these associations are difficult to interpret or are weak in nature. Although some difficulties may relate to the methods used, the difficulties also result from the complex nature of flavor. For example, there are multiple volatiles responsible for a flavor sensation, combinations of volatiles yield different flavors than those expected from individual compounds, and the differences in perception of volatiles in different matrices. This review identifies some of the reasons sensory analysis and instrumental measurements result in poor associations and suggests issues that need to be addressed in future research for better understanding of the relationships of flavor/aroma phenomena and chemical composition.

Quality of care issues for dysphagia: modifications involving oral fluids.

AIMS AND OBJECTIVES This study examined practices of health care providers who thicken oral fluids for patients with impaired swallowing (dysphagia). It contrasts viscosity (thickness) of nectar-like and honey-thick consistencies prepared and measured in a laboratory setting to actual practices in health care settings and to guidelines of the National Dysphagia Diet. BACKGROUND The care plans for many patients include changes to fluid thickness to maintain safe intake of oral fluids. Serving patients improperly prepared beverages may contribute to medical complications such as dehydration if patients consume less fluid, or aspiration of overly thin or thickened liquids, which may increase the risk of pneumonia. DESIGN Descriptive analysis of group trends for viscosity measurements of liquids prepared by health care providers in four care settings to laboratory measurements and the National Dysphagia Diet. METHODS Forty-two health care providers participated. Each prepared thickened samples in their natural work environment using typical procedures. RESULTS Viscosity measurements of modified liquids prepared by health care providers did not compare favourably to published findings of laboratory viscosity measures or to the ranges of the National Dysphagia Diet. Participants who prepared overly thick or overly thin nectar-like liquids followed a similar pattern with honey-like samples. Many participants failed to use product label information in sample preparation. CONCLUSIONS Results suggest that many patients are served modified liquids that are too thick or too thin in relation to their target level of thickness, possibly increasing risk of further medical complications for those who consume them. Product directions that are too vague or general also may contribute to inaccurate results. RELEVANCE TO CLINICAL PRACTICE The patients nursing staff typically oversees nutritional care plans that may include modifications to oral fluids to enable their patients to safely drink by mouth. Additional consideration should be given to training procedures and possible noncompliance with preparation guidelines.

Perceptual Ratings for Pureed and Molded Peaches for Individuals with and without Impaired Swallowing

Food molds have been created to alter the appearance of pureed foods by making the pureed consistencies look more like typically prepared foods. This study examined the perceptions of 15 adults with impaired swallowing and 15 adults with nonimpaired swallowing for three different types of pureed peach: a typically prepared pureed peach, a pureed peach with a thickening agent added, and a pureed peach with a thickening agent added and molded to look like peach slices. Results are presented for the attribute ratings of overall liking; liking of taste, texture, and appearance; and ease of chewing and swallowing. The results showed that the adults with impaired swallowing rated the attributes of chewing and swallowing significantly lower (i.e., more difficult) for each type of puree. Significant differences within samples also were found for the attributes of overall liking and liking of taste. Overall, the pureed peach molds were not perceived favorably for any of the examined attributes. In addition, the molded peach was rated lower (more difficult) in its ease of chewing. The implications of these findings and ideas for further research are discussed.

Interrelationships between descriptive texture profile sensory panel and descriptive attribute sensory panel evaluations of beef Longissimus and Semitendinosus muscles.

The objectives of our study were to examine the relationships between highly trained and experienced descriptive texture profile (DTP) sensory panel and trained descriptive attribute (DA) sensory panel evaluations, and to evaluate the effects of muscle fiber orientation on sensory panel tenderness scores of beef longissimus lumborum (LL) and semitendinosus (ST) muscles. Eighteen LL and 18 ST muscles were cut into 2.54 cm steaks and cooked to 71°C; then 1.27×1.27×2.54-cm cubes were removed using two methods (parallel with the muscle fiber orientation and perpendicular to the steak cut surface) and presented to the two sensory panels. Both panels detected differences among replications (muscles from different carcasses); however, a panelist × replication effect occurred for the DA sensory panel. Both panels detected differences (p<0.05) in LL muscle fiber orientation for most attributes related to tenderness; however, few differences were detected for flavor and juiciness traits for either muscle. Numerous significant (r ⩾ 0.50 or ⩽ -0.50) correlations occurred between DTP and DA panel attributes and were generally higher when cubes were cut perpendicular to the steak cut surface. The DTP panelists were more consistent in their evaluations of texture attributes; however, they were more sensitive to muscle fiber orientation. Both panels were effective in detecting differences among replications.

Comparison Ratings of Pureed versus Molded Fruits: Preliminary Results

Food molds change the appearance of pureed items to resemble typically prepared food. The present study examined the perceptions of 12 adults with normal swallowing and two adults with impaired swallowing for typical pureed versus molded pureed fruits (peach and pear). Results are presented for ratings of overall liking, taste, texture, appearance, and ease of chewing and swallowing. The present findings indicated that the pureed food molds did not positively influence attribute ratings. For both groups of adults, the typical method of pureed food presentation was rated higher or very similar to the molded pureed fruit. Results are discussed in terms of scaling methods, criteria applied for ratings, and implication of altering the viscosity of pureed foods.