Their caregivers also detected viscosity differences in both viscosity ranges ( p < 0.0001) and with greater intensity than the elderly in honey texture (p: 0.016).
They also detected viscosity differences in honey texture range of 134.6 (9.7) mPa Institutionalized elderly detected viscosity differences in nectar range of 49.9 (2.5) mPa At the same concentration, each thickener produces a different viscosity ( p < 0.05). ResultsĪs the shear rate increases, viscosity decreases (non-Newtonian and pseudoplastic behavior). A sensory analysis involving 26 elderly and 29 adult controls was carried out to evaluate whether differences within nectar and honey textures among gum-based thickeners could be distinguished. Two commercial thickeners based on gums (NC and RC) were studied analyzing their viscosity in water with different concentrations (shear rate: 50 s − 1 temperature: 22–25 ☌). The objectives of our study were 1) comparing the rheological characteristics of two commercial gum-based thickeners with different composition, dissolved in water under standard conditions, and 2) perform a sensory analysis (with both adults and institutionalized elderly) to detect different viscosities within the same texture (nectar and honey). Our hypothesis was that viscosity ranges established by the scientific societies, such as the National Dysphagia Diet Task Force (NDD), seem to be very wide and individuals might be able to detect small differences within the same texture range. Moreover, we have not found sensory studies of viscosity in institutionalized elderly. Knowledge of the rheological and sensory characteristics of the various thickeners in elderly is limited, although it has been seen that there are differences between the rheological behaviors of gum-based thickeners with different composition. The prevalence of dysphagia is very high in institutionalized elderly.
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