Burcu AKSOY, Fatma ILGAZ, Zehra Büyüktuncer DEMİREL, Hülya Gökmen ÖZEL

Disfaji Tedavisinde Kullanılan Kıvam Arttırıcılar ile Hazırlanan İçeceklerin Yapısal ve Duyusal Özelliklerine Etkisi

Amaç: Bu çalışma, modifiye nişasta ve ksantan gam bazlı ticari kıvam artırıcılar ile hazırlanan içeceklerin yapısal ve duyusal özelliklerini karşılaştırmak amacı ile planlanmıştır. Bireyler ve Yöntem: İçecekler, üretici firmanın talimatlarına uygun olarak, su ve enteral ürüne eklenmiş, bal, nektar ve puding kıvamında olmak üzere 100 mL'lik örnekler halinde hazırlanmıştır. Ticari kıvam arttırıcı eklenmeyen su ve enteral ürün ise kontrol içecekleri olarak değerlendirilmiştir. Su ve enteral ürün içerisine modifiye nişasta ve gam bazlı kıvam artırıcı eklenerek hazırlanan içecekler, bir gün ara verilerek düzenlenen iki ayrı oturumda, 20-25 yaş arası, 6 paneliste rasgele sunulmuş ve 6'lı Likert ölçeği ile değerlendirilmiştir. Sonuçlar, eşleştirilmiş t-testi ile analiz edilmiş ve istatistiksel anlamlılık p

Texture with Thickeners Used for Treatment of Dysphagia and Sensory Characteristics of Beverages Prepared

Aim: This study aimed to compare texture and sensory characteristics of beverages prepared with commercial modified starch and xanthan gum based thickeners used for dysphagia therapy. Subjects and Methods: Manufacturers instructions were followed for preparation of thickened beverages in nectar, honey and pudding consistencies at 100 mL. Thickener free, water and enteral beverages were considered as control beverages. Aged between 20-25 years, 6 panelists had evaluated the beverages by using a 6-point Likert scale. In the first session, thickened beverages of water were given randomly. After a one-day break the same procedure was repeated for enteral formula in the second session. Paired t-test was used for comparison of thickeners and significant differences were determined at p<0.05. The control beverages were used as references and they were not included in statistical analysis. Results: Beverages prepared with modified starch based thickener were grainy than the beverages prepared with gum based thickener in nectar and honey consistency, thickened enteral formula with modified starch were grainy and lumpy in all consistency levels. Beverages prepared with enteral formula and gum based thickener were found slicky than modified starch based thickener in all consistency levels. Conclusion: These results suggest that gum based thickeners did not lead unfavorable changes in texture characteristics of beverages and were superior than beverages thickened with modified starch because of being less grainy and more slicky. However gum and starch based thickeners changed the texture characteristics of beverages and this did not affect sensory characteristics of beverages significantly.

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