title: Sensory characteristics of beverages prepared with commercial thickeners used for dysphagia diets.
abstract: OBJECTIVE
  To describe and compare sensory characteristics of six beverages prepared with four commercial thickeners used in dysphagia diets.
  
  
  METHODS
  The study used a completely randomized design within a test of each beverage.
  
  
  METHODS
  Five highly trained descriptive sensory analysis panelists conducted the testing in a laboratory environment.
  
  
  METHODS
  Coffee, milk, apple juice, orange juice, Ensure (Abbott Laboratories, Abbott Park, IL), and water were thickened using two starch-based and two gum-based commercial thickeners according to manufacturers' instructions to achieve nectar-like and honey-like consistencies.
  
  
  METHODS
  Sensory attributes of the original beverages and the thickened samples were defined and scored.
  
  
  METHODS
  Sensory scores were analyzed by analysis of variance using general linear models and Fisher's least significant difference test to determine specific differences.
  
  
  RESULTS
  All thickeners suppressed the main flavors of the base beverages and imparted slight off-flavors (bitter, sour, metallic, or astringent) in some beverages. Starch-based thickeners imparted a starchy flavor and grainy texture, whereas gum-based thickeners gave added slickness to the beverages. Although thickeners mixed well with some beverages, they were difficult to disperse in others, making some thickened beverages lumpy.
  
  
  CONCLUSIONS
  All thickeners added either a starchy, grainy, or slick flavor or texture and tended to suppress the base flavor of beverages, especially at honey-like consistencies. Thus, individual decisions about which characteristics are more negative (eg, slick vs grainy texture) for specific patients must be made. Additional development of thickening agents seems necessary for improved sensory properties. Information from this article should help professionals and their patients with dysphagia better understand the sensory issues associated with the use of commercial thickening agents in various beverages.
authors.affiliation: Sensory Analysis Center, Department of Human Nutrition, Kansas State University, 143D Justin Hall, Manhattan, KS 66502, USA.
authors.forename: Ziad
authors.initials: Z
authors.lastname: Matta
authors.forename: Edgar
authors.initials: E
authors.lastname: Chambers
authors.forename: Jane
authors.initials: J
authors.lastname: Mertz Garcia
authors.forename: Jennifer McGowan
authors.initials: JM
authors.lastname: McGowan Helverson
mesh_terms: D000704:Analysis of Variance; D001628:Beverages / Q000592:standards; D003680:Deglutition Disorders / Q000628:therapy*; D005503:Food Additives / Q000627:therapeutic use*; D005518:Food Preferences; D006170:Gum Arabic; D006801:Humans; D016014:Linear Models; D010349:Patient Compliance; D013213:Starch; D013649:Taste; D014783:Viscosity
chemical_list: D005503:Food Additives; D006170:Gum Arabic; D013213:Starch