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  • 1. Ekberg, O.
    et al.
    Bulow, M.
    Ekman, S.
    Hall, G.
    Stading, M.
    Wendin, Karin
    SIK Swedish Inst. Food & Biotechnol, Gothenburg, Sweden.
    Effect of Barium Sulfate Contrast Medium on Rheology and Sensory Texture Attributes in a Model Food2009Inngår i: Acta Radiologica, ISSN 0284-1851, E-ISSN 1600-0455, Vol. 50, nr 2, 131-138 s.Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    Background: The swallowing process can be visualized using videoradiography, by mixing food with contrast medium, e.g., barium sulfate (BaSO4), making it radiopaque. The sensory properties of foods may be affected by adding this medium. Purpose: To evaluate if and to what extent sensory and rheological characteristics of mango puree were altered by adding barium sulfate to the food. Material and Methods: This study evaluated four food samples based on mango puree, 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 puree 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 BaSO4 as extensional viscosity. Conclusion: Addition of barium sulfate to a model food of mango puree has a major impact on perceived sensory texture attributes as well as on rheological parameters.

  • 2. Ekberg, Olle
    et al.
    Stading, Mats
    Johansson, Daniel
    Bulow, Margareta
    Ekman, Susanne
    Wendin, Karin
    SIK Swedish Inst. Food & Biotechnol, Gothenburg, Sweden.
    Flow properties of oral contrast medium formulations depend on the temperature2010Inngår i: Acta Radiologica, ISSN 0284-1851, E-ISSN 1600-0455, Vol. 51, nr 4, 363-367 s.Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    Purpose: To study the rheological exploration (variation of viscosity with temperature) of thickened food used for radiologic swallowing examinations in patients with oral and pharyngeal dysfunction, in particular in mixtures of barium sulfate suspensions and in iodine solutions. Material and Methods: Deep-frozen mango puree was thawed at room temperature. It was then mixed with barium sulfate contrast medium to a density of 25% w/w. Resorce (R) Thicken Up was mixed at room temperature at two concentrations: 4.3% w/w (4.5 g thickener + 100 g distilled water) and 6.0% w/w (4.5 g thickener + 70 g distilled water). The thickener consisted of modified corn starch. Resorce (R) Thicken Up was also mixed at room temperature with two concentrations of an iodine contrast material, iohexol (Omnipaque (R), 350 mg I/ml). The two concentrations were: 4.3% w/w (4.5 g thickener + 100 g iohexol) and 6% w/w (6 g thickener + 100 g iohexol). Measurements were carried out from 20 degrees C to 37 degrees C using a Stresstech HR rheometer. The rheometer was equipped with a concentric cylinder measuring system (inner cylinder 15 mm). Results: The samples containing thickener in water as well as in iohexol showed a dependence on thickener concentration and temperature. The mango puree with barium sulfate displayed very small temperature dependence. The thickener solutions in iohexol had significantly higher viscosity compared with the other thickener solutions and the mango puree. The relative decrease shows that mango puree, the 6% thickener solution in water, and solutions with iohexol exhibited similar relative viscosity change at different temperatures. Conclusion: Our conclusion is therefore that it is important always to make the solution with high precision. It is also of importance to observe how long the patient keeps the bolus in the mouth. This might vary and actually it may not be possible to influence this factor. When different types of thickeners are compared, it is important to take into account the temperature at which the thickener is observed.

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