title: Effect of barium sulfate contrast medium on rheology and sensory texture attributes in a model food.
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.
  
  
  OBJECTIVE
  To evaluate if and to what extent sensory and rheological characteristics of mango purée were altered by adding barium sulfate to the food.
  
  
  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.
  
  
  CONCLUSIONS
  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.affiliation: Diagnostic Centre of Imaging and Functional Medicine, Department of Clinical Sciences/Medical Radiology, Malmö University Hospital, Malmö, Sweden. olle.ekberg@med.lu.se
authors.forename: O
authors.initials: O
authors.lastname: Ekberg
authors.forename: M
authors.initials: M
authors.lastname: Bulow
authors.forename: S
authors.initials: S
authors.lastname: Ekman
authors.forename: G
authors.initials: G
authors.lastname: Hall
authors.forename: M
authors.initials: M
authors.lastname: Stading
authors.forename: K
authors.initials: K
authors.lastname: Wendin
mesh_terms: D000704:Analysis of Variance; D001466:Barium Sulfate / Q000008:administration & dosage*; D003287:Contrast Media / Q000008:administration & dosage*; D003679:Deglutition / Q000502:physiology*; D004867:Equipment Design; D005471:Fluoroscopy; D005502:Food; D006801:Humans; D012212:Rheology / Q000295:instrumentation; D012677:Sensation / Q000502:physiology*; D014783:Viscosity
chemical_list: D003287:Contrast Media; D001466:Barium Sulfate