New solutions for dysphagia food: Imitating IDDSI manual methods

To ensure that dysphagia patients receive the proper consistency of food/drink, the International Dysphagia Diet Standardisation Initiative (IDDSI) developed a standardised international terminology and description for texture-modified foods and thickened fluids. While the IDDSI framework provides a standardised texture description (Level 0 to Level 7) and is now widely acknowledged as an international standard, IDDSI texture level testing and assessment are qualitative and subjective. These approaches were designed primarily for use by care workers. However, they are not optimised for use by food manufacturers for product quality control.

Imitative instrumental methods of IDDSI manual methods

The major goal of developing this apparatus was to create a set of quantitative instrumental procedures that best matched the IDDSI levels as an objective framework and best imitated the manual IDDSI methods.

For each category covered by this equipment (Levels 3–7), IDDSI measuring methodologies were developed to evaluate texture grades of these samples on a Texture Analyser:

• Fork pressure test

• Fork drip test

• Fork cut test

• Spoon pressure test

• Spoon tilt test

Why we developed instrumental methods that imitate IDDSI manual methods?

By using an objective instrumental method, any potential errors caused by subjective manual testing can be removed. A Texture Analyser can repeatedly perform consistent tests at the same speed, compression distances and scooping depths that are required. The superior sensitivity of the instrument can accurately measure the differences between two similar samples that might otherwise be difficult to assess by hand.

Automatic analysis and IDDSI grading can be presented in spreadsheet format. This enables faster sample throughput and removes any requirement to make human judgement. The ability to generate internal frameworks of numbers for each IDDSI funnel category means common methodologies can be shared across sites/labs for comparative testing.

Discover what published work has already used a Texture Analyser for dysphagia research and the development of texture-modified foods.

To find out more about how each of these tests work and testing foods for dysphagia, visit our IDDSI webpage or request a brochure.

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.

No-one understands texture analysis like we do!

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