1. The effect of thickening agents on taste, texture and aroma used for the management of dysphagia in Parkinson’s patients Florence Baert1,2, Christophe Matthys2,3, Geertrui Vlaemynck1 1 Department Technology and Food, Flanders Research Institute for Agriculture, Fisheries and Food, Melle, Belgium 2 Clinical and Experimental Endocrinology, Department of Chronic Diseases, Metabolism and Ageing, KU Leuven, Leuven, Belgium 3 Clinical Nutrition, Department Endocrinology, University Hospitals Leuven, Leuven, Belgium
Materials and methods
Introduction
Evaluation of
1 gum-based thickening agent (Resource Thicken Up Clear (RTUC)) and 2 starch-based thickening agents (potato starch (PS) and quinoa flour (QF)), in a broccoli soup.
82% of Parkinson’s patients
Lower quality of life
Risk of aspiration pneumonia
Risk of malnutrition and dehydration
Characterization of thickened soups based on:
Texture  rheology
Rotational measurements (45° and 60°C)
3 replicates per soup per temperature
Oscillatory measurements (45° and 60°C)
Aroma  aroma profiling with SPME-GC/MS
Taste  sensory analysis by trained panel (n =21)
Free choice profiling (FCP)
Development of descriptors for taste, aroma and texture + training in recognition of descriptors
Quantitative descriptive analysis (QDA)
Individual assessment of soups based on descriptors developed during FCP
dysphagia
Bolus modification for safe swallowing:
Thickening of liquids
Softening of solid foods
 Low treatment compliance
The aim of this study was to evaluate
the effect of 3 thickeners on taste, texture and aroma of thickened liquids
in PD patients & healthy elderly
Evaluation of thickened soups by study population:
Selection of participants: age ≥55 jaar
Sensory analysis of soups: paired comparison test
Forced choice test between 2 soups: RTUC-thickened soup as reference
Asessment based on taste, aroma and texture
Results
Results characterization
Texture
Results
Results evaluation of thickened soup by study population
Shear thinning effect & effect of temperature on shear stress for all thickening agents (p<0,05)
Aroma
% of aromatic compounds released at 45°C (p < 0,05)
Unthickened soup
100
Potato starch
60,7
Resource Thicken Up Clear
33,9
Quinoa flour 50 *
Nonanal is one of the aromatic compounds that contributes to the typical smell of cooked broccoli (1).
Both RTUC and QF significantly reduce the aromatic release of nonanal.
RTUC vs. PS
RTUC vs. QF PD
Controls
Total
Participants (n) 36 41 77
Men/women (n/n)
20/16
14/27
34/43
Age in years ((range); average)
(56-90); 67
(57-92); 75,8
(56-92); 71,6 PD
Controls
Total
Participants (n) 47 31 78
Men/women (n/n)
28/19
8/23
36/42
Age in years ((range); average)
(56-83); 67,9
(56-84); 68,5
(56-84); 68,2
Taste * * * * * * *
Sensory analysis by the trained panel demonstrated clear effects of thickening agents on taste and texture (mouthfeel)
Conclusion
All thickeners released
significantly less
aromatic compounds compared
to the unthickened soup. However, starch-based thickeners demonstrated a higher release of aromatic compounds compared to RTUC.
The sensory profiling showed that
QF- and RTUC-thickened soups were more similar to the unthickened soup
in taste and aroma
than PS-thickened soup. *
Conclusion
The sensory test
‘paired comparison’
in the study population showed that the starch-based thickening agents generally have a favorable taste, texture and aroma compared to the gum-based thickening agent.
Based on
the results
of the aroma and sensory profiling and of the sensory analysis in the study population,
quinoa flour has
the best sensory profile to thicken soups for Parkinson’s patients suffering from dysphagia.
1. Hansen M. et al. (1997)