SciELO - Scientific Electronic Library Online

 
vol.18 número1Desenvolvimento, caracterização e análise sensorial de formulações alimentares com proteínas do soro de leite ou albumina para criançasEmprego da farinha e do extrato de frutanos de yacon na elaboração de apresuntados índice de autoresíndice de assuntospesquisa de artigos
Home Pagelista alfabética de periódicos  

Serviços Personalizados

Journal

Artigo

Indicadores

Links relacionados

Compartilhar


Brazilian Journal of Food Technology

versão impressa ISSN 1516-7275versão On-line ISSN 1981-6723

Resumo

SCHMIDT, Helena  e  OLIVEIRA, Viviani Ruffo de. Sensory and rheological characteristics of homemade thickeners in different liquids as an alternative in cases of dysphagia. Braz. J. Food Technol. [online]. 2015, vol.18, n.1, pp.42-48. ISSN 1516-7275.  https://doi.org/10.1590/1981-6723.3714.

The objective of this study was to evaluate the sensory and rheological characteristics of homemade thickeners in different liquids as an alternative for patients with dysphagia, besides comparing their prices and energy values. Samples based on potato starch flour, corn starch, cassava starch, rice flour and two commercial thickeners diluted in different liquids were evaluated using a Brookfield viscometer. The sensory acceptability of the thickeners in water, milk and juice was evaluated by 30 judges for the attributes of appearance, consistency, odour, flavour and global acceptance. The viscosities of the commercial thickeners in water and of the corn starch and rice flour in water showed no statistically significant differences. With respect to consistency, one of the commercial thickeners was classified as “thin”. The results for the consistency of the samples in milk and juice were all similar. In the sensory analysis for the attributes of odour and flavour of the samples in water, the commercial thickener, potato starch, cassava starch and rice flour showed no statistical differences. In milk, the samples showed no significant differences for the attributes of odour and flavour, and in juice, the commercial thickener, potato starch and cassava starch showed no significant differences. The viscosity of one of the commercial thickeners was not suitable for consumption by dysphagia patients due to its “thin” consistency. The commercial thickener E.C1F and the corn starch showed a consistency of "honey", being suitable for fluid intake. The milk samples showed the highest viscosities, the consistency of the majority being classified as “pudding”. The acceptability of the E.C1F and potato starch samples in milk stood out as being the most promising.

Palavras-chave : Dysphagia; Thickeners; Viscosity; Sensory analysis.

        · resumo em Português     · texto em Português     · Português ( pdf )