Texture Analysis in Research: Formulating for an ageing population

Scientists from Poznań University of Life Sciences have been evaluating the mechanical and sensory characteristics of selected foodstuffs for senior citizens. 

The population of Poland is one of the fastest ageing communities in Europe. Consequently, it is necessary to adapt the daily diet to these consumers’ requirements. The potential producers of food for senior citizens must allow for elderly people’s possibilities to consume meals (the structural aspect) and their nutritional needs.

The aim of the study was to perform an instrumental analysis of the mechanical properties and sensory evaluation of selected foodstuffs for senior citizens. They used their TA.XT2i Texture Analyser to perform shear tests and penetration tests of selected samples. The results of the instrumental and sensory tests showed that the products developed for senior citizens had desirable structural characteristics, which are important for their consumption. 

As the issue of food for senior citizens is important for consumers all over Europe, it is necessary to consider the taste preferences of consumers inhabiting a particular geographical region (traditional flavours) before such foodstuffs are offered on the market. Read more

Meanwhile, scientists from the Institute of Food Science, Technology and Nutrition, Madrid, have been researching oral processing of six solid foods, using both objective and subjective characterisation. Research into oral processing is becoming increasingly important with an ageing world population. Consequently, a new strategy is needed for the instrumental assessment of texture perception, with capability to measure dynamic bolus formation. 

This study chose banana, apple, carrot, cured ham, peanut and potato chips as solid foods with very different textures. They used their TA.HDplus to perform tests using the miniature Kramer Shear Cell to assess the mechanical properties of these foods and of their bolus counterparts to determine how foods’ mechanical properties change during dynamic oral processing. Read more
 
Researchers from the University of Hertfordshire have been investigating the swallowing characteristics of thickeners, jellies and yoghurt observed using an in vitro model. Drinks and foods may be thickened to improve swallowing safety for dysphagia patients, but the resultant consistencies are not always palatable. Characterising alternative appetising foods is an important task.

The study aimed to characterise the in vitro swallowing behaviour of specifically formulated thickened dysphagia fluids containing xanthan gum and/or starch with standard jellies and yoghurt using a validated mechanical model, the “Cambridge Throat”. They used their TA.XTplus Texture Analyser to evaluate the textural characteristics of samples. The in vitro results showed correlation with published in vivo data though the limitations of applying the in vitro swallowing test for dysphagia studies were noted. These findings contribute useful information for designing new thickening agents and selecting alternative and palatable safe-to-swallow foods. Read more

The Public University of Navarre have been investigating the methodology for design of texture-modified dishes for dysphagic patients. This study presents the design of suitable ready-to-eat dishes for dysphagic people. The methodology developed is of great interest to the industry of ready-to-eat dishes. Instrumental and sensory texture analyses were useful in studying thermostability. They used their TA.XT2i Texture Analyser to perform back extrusion tests. The methodology was found to be appropriate for developing suitable dishes, sensorially accepted by dysphagic people, thermostable for seven days in refrigerated storage and ready-to-eat. Read more 

At Zhejiang Gongshang University, scientists have been performing cohesiveness visual evaluation of thickened fluids. Cohesiveness is recognised as an important property of food for medical management of individuals who suffer from swallowing difficulty (known as dysphagia). However, while the term cohesiveness is commonly used for the description of such products, its sensory nature and instrumental assessment remain a big challenge.

Therefore, the aim of this work was to compare and correlate the rheological parameters of thickened fluids with the perceived cohesiveness obtained from the sensory analysis by visual perception. They used their TA.XTplus to measure the cohesiveness of fluid by assessing syringe extrusion flow behaviour, measuring the droplet aspect ratio when extruded at a constant speed, just before the fluid breaks. 

This technique was highly correlated with the perceived cohesiveness from the visual perception and could be used as a standardised methodology of evaluating cohesiveness of semi-solid and liquid materials for industrial purposes. Read more

There is a Texture Analysis test for virtually any physical property. Contact Stable Micro Systems today to learn more about our full range of solutions.

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For more information on how to measure texture, please visit the Texture Analysis Properties section on our website.

The TA.XTplus texture analyser is part of a family of texture analysis instruments and equipment from Stable Micro Systems. An extensive portfolio of specialist attachments is available to measure and analyse the textural properties of a huge range of food products. Our technical experts can also custom design instrument fixtures according to individual specifications.

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