MSc Food Science defence "Sensory characteristics and rheological properties of liquids thickened to International Dysphagia Diet Standardisation Initiative standards"
Date and Time
Food Science lecture room 128
Final Examination for the Degree of MSc - Jane Ong
Dr. Loong-Tak Lim, Chair
Dr. Lisa Duizer, Advisor
Dr. Douglas Goff, Advisory Committee Member
Dr. Alejandro Marangoni, Department Examiner
TITLE: Sensory characteristics and rheological properties of liquids thickened to International Dysphagia Diet Standardisation Initiative standards
ABSTRACT: Sensory characteristics and rheological properties are important for the safety and acceptance of thickened liquids, but liquids thickened to the new standards introduced by the International Dysphagia Diet Standardisation Initiative (IDDSI) have not yet been evaluated for these properties. This research sought to first identify and rate the perception of important sensory properties of liquids thickened to levels in the IDDSI framework, and then to relate identified textural attributes to their rheological properties. Thickeners used in this research included modified cornstarch, xanthan gum, guar gum, and carboxymethyl cellulose. They were analysed via rapid and descriptive sensory methods, and characterized with a rheometer at shear rates ranging from 1 to 1000 s¯¹. Sensory attributes of the thickened liquids were categorized into taste and flavour, thickener specific, and thickness related attributes. Further characterization of textural attributes showed that current recommendations for 50 s¯¹ as the oral shear rate are not appropriate.