Instrumental and sensory techniques to characterize the texture of foods suitable for dysphagic people: a systematic review

Ibáñez Moya, Francisco C.; Merino Antón, Gorka; Marín Arroyo, Remedios; Beriain Apesteguía, María José

Publication:
Instrumental and sensory techniques to characterize the texture of foods suitable for dysphagic people: a systematic review

dc.contributor.author	Ibáñez Moya, Francisco C.
dc.contributor.author	Merino Antón, Gorka
dc.contributor.author	Marín Arroyo, Remedios
dc.contributor.author	Beriain Apesteguía, María José
dc.contributor.department	Institute on Innovation and Sustainable Development in Food Chain - ISFOOD	en
dc.contributor.funder	Universidad Pública de Navarra / Nafarroako Unibertsitate Publikoa	es
dc.date.accessioned	2022-06-09T08:45:34Z
dc.date.available	2022-06-09T08:45:34Z
dc.date.issued	2022
dc.date.updated	2022-06-09T08:45:34Z
dc.description.abstract	The interest to characterize texture-modified foods (TMFs) intended for people with oropharyngeal dysphagia (OD) has grown significantly since 2011. Several instrumental and sensory techniques have been applied in the analysis of these foods. The objective of the present systematic review was to identify the most appropriate techniques, especially for the food industry and clinical setting. The search was carried out in three online databases according to the 'Preferred Reporting Items for Systematic Reviews and Meta-Analyses' (PRISMA). Across the multiple trials reviewed, Texture Profile Analysis and the Uniaxial Compression Test were most used as the instrumental technique for solid foods, and the Back Extrusion Test for fluid and semisolid foods. All trials used descriptive analysis as the sensory technique. However, the experimental conditions of the trials lacked standardization. Consequently, the results of the trials were not comparable. To properly characterize the texture of TMFs intended for OD by each technique, an international consensus is needed to establish standardized experimental conditions. Methods based on these techniques should also be validated by collaborative studies to verify repeatability, replicability, and reproducibility.	en
dc.description.sponsorship	Open access funding provided by Universidad Pública de Navarra.	en
dc.format.extent	34 p.
dc.format.mimetype	application/pdf	en
dc.identifier.citation	Ibañez, F. C.; Merino, G.; Marín-Arroyo, M. R.; Beriain, M. J.. (2022). Instrumental and sensory techniques to characterize the texture of foods suitable for dysphagic people: a systematic review. Comprehensive Reviews in Food Science and Food Safety. 21, 2738-2771 .	en
dc.identifier.doi	10.1111/1541-4337.12957
dc.identifier.issn	1541-4337
dc.identifier.uri	https://academica-e.unavarra.es/handle/2454/43110
dc.language.iso	eng	en
dc.publisher	Wiley	en
dc.relation.ispartof	Comprehensive Reviews in Food Science and Food Safety, 2022;21:2738–2771	en
dc.relation.publisherversion	https://doi.org/10.1111/1541-4337.12957
dc.rights	© 2022 The Authors. This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.	en
dc.rights.accessRights	info:eu-repo/semantics/openAccess	en
dc.rights.accessRights	Acceso abierto / Sarbide irekia	es
dc.rights.uri	http://creativecommons.org/licenses/by/4.0/
dc.subject	Clinical setting	en
dc.subject	Food industry setting	en
dc.subject	Instrumental analysis	en
dc.subject	Sensory analysis	en
dc.subject	Texture-modified food	en
dc.title	Instrumental and sensory techniques to characterize the texture of foods suitable for dysphagic people: a systematic review	en
dc.type	info:eu-repo/semantics/article	en
dc.type	Artículo / Artikulua	es
dc.type.version	info:eu-repo/semantics/publishedVersion	en
dc.type.version	Versión publicada / Argitaratu den bertsioa	es
dspace.entity.type	Publication
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