Patients with dysphagia who adhere to drinking thickened water is still a challenge, as patients dislike it and it does not quench their thirst. The objective of this study was to relate the physical properties of six commercial thickeners based on gums, modified starch, or mixtures of modified starch and gums, to sensory characteristics and the liking and refreshing sensation. Therefore, viscosity, friction, adhesiveness, and firmness were obtained for all thickeners with and without artificial saliva. Sensory attributes for the six thickeners were obtained using the Flash Profile method; furthermore, acceptance and refreshing sensation were also studied. The results showed that high viscous thickeners without particle presence were preferred. These thickeners were gum-based and starch-dispersed, which were described as providing a viscous and smooth texture and being tasteless. Starch-based thickeners with starch granules with integrity had lower preference than gum-based or starch-dispersed thickeners, and were described as having a sandy and fluid texture, with an intense starch taste and aftertaste. Among the preferred thickeners (gum-based thickeners and starch-dispersed thickeners), a lower friction coefficient was related to a higher refreshing sensation, probably caused by a short oral residence.

This research was funded by MCIN/AEI/ 10.13039/501100011033, grant number PID2020-117016RB-100. R.B. thanks "Ayuda de Atracción de Talento convocatoria Ramón y Cajal 2020, CSIC” (20217AT005) for her contract. The authors also thank to the Spanish government MCIN/AEI and the Centre of Excellence Accreditation Severo Ochoa (CEX2021-001189-S/MCIN/AEI / 10.13039/501100011033).

With funding from the Spanish government through the ‘Severo Ochoa Centre of Excellence’ accreditation (CEX 2021-001189-S)

Peer reviewed