| 1. |
- Ekberg, O., et al.
(författare)
-
Effect of Barium Sulfate Contrast Medium on Rheology and Sensory Texture Attributes in a Model Food
- 2009
-
Ingår i: Acta Radiologica. - : SAGE Publications. - 0284-1851 .- 1600-0455. ; 50:2, s. 131-138
-
Tidskriftsartikel (refereegranskat)abstract
- Background: The swallowing process can be visualized using videoradiography, by mixing food with contrast medium, e.g., barium sulfate (BaSO4), making it radiopaque. The sensory properties of foods may be affected by adding this medium. Purpose: To evaluate if and to what extent sensory and rheological characteristics of mango puree were altered by adding barium sulfate to the food. Material and Methods: This study evaluated four food samples based on mango puree, with no or added barium sulfate contrast medium (0%, 12.5%, 25.0%, and 37.5%), by a radiographic method, and measured sensory texture properties and rheological characteristics. The sensory evaluation was performed by an external trained panel using quantitative descriptive analysis. The ease of swallowing the foods was also evaluated. Results: The sensory texture properties of mango puree were significantly affected by the added barium in all evaluated attributes, as was the perception of particles. Moreover, ease of swallowing was significantly higher in the sample without added contrast medium. All samples decreased in extensional viscosity with increasing extension rate, i.e., all samples were tension thinning. Shear viscosity was not as dependent on the concentration of BaSO4 as extensional viscosity. Conclusion: Addition of barium sulfate to a model food of mango puree has a major impact on perceived sensory texture attributes as well as on rheological parameters.
|
|
| 2. |
- Altskär, Annika, et al.
(författare)
-
Some effects of processing on the molecular structure and morphology of thermoplastic starch
- 2008
-
Ingår i: Carbohydrate Polymers. - : Elsevier BV. - 0144-8617 .- 1879-1344. ; 71:4, s. 591-597
-
Tidskriftsartikel (refereegranskat)abstract
- Hydroxypropylated and oxidised potato starch (HONPS) was used together with glycerol and water to produce thermoplastic starch. The amount of glycerol was kept constant at 22 parts by weight per 100 parts of dry starch. The thermoplastic starch was converted into films/sheets using three different processing techniques; casting, compression moulding and film blowing. The last two methods represent typical thermoplastic conversion techniques requiring elevated processing temperatures. By means of size-exclusion chromatography, it was found that compression moulding and film blowing led to some degradation of high-molecular weight amylopectin as well as of high-molecular weight amylose-like molecules. The degradation was significantly less pronounced for the cast films. The morphology of the specimens was quite complex and phase separations on different levels were identified. In the cast films and, to a lesser extent, in the compression-moulded specimens, a fine network structure could be distinguished. Such a structure could however not be ascertained in the film-blown material and this is discussed in terms of the thermo-mechanical treatment of the starch materials. © 2007 Elsevier Ltd. All rights reserved.
|
|
| 3. |
- Ahlinder, Astrid, et al.
(författare)
-
Towards attractive texture modified foods with increased fiber content for dysphagia via 3D printing and 3D scanning
- 2023
-
Ingår i: Frontiers in Food Science and Technology. - : Frontiers Media S.A.. - 2674-1121. ; 2
-
Tidskriftsartikel (refereegranskat)abstract
- As life expectancy increases so do age related problems such as swallowing disorders, dysphagia, which affects 10%–30% of people over 65 years old. For dysphagia patients the texture and rheological properties of the food, and the bolus, is critical to avoid choking and pneumonia. Texture modified foods, timbals, are often served to these patients due to their ease of swallowing. The main concern with these foods is that they do not look visually alike the food they replace, which can decrease the patient’s appetite and lead to reduced food intake and frailty. This study aims to improve both the visual appearance of texturized food as well as the energy density and fiber content of the timbal formulation. 3D scanning and additive manufacturing (3D Printing) were used to produce meals more reminiscent of original food items, increasing their visual appeal. Rheology was used to ensure the original flow profile was maintained as the timbal was reformulated by reducing starch contents and partially replacing with dietary fibers. The amount of starch was reduced from 8.7 wt% in the original formulation to 3.5 wt% and partially replaced with 3 wt% citrus fiber, while maintaining properties suitable for both swallowing and 3D printing. The resulting formulation has improved nutritional properties, while remaining suitable for constructing visually appealing meals, as demonstrated by 3Dprinting a chicken drumstick from a model generated with 3D scanning.
|
|
| 4. |
- Andersson, Helene, 1983, et al.
(författare)
-
Effects of molecular weight on permeability and microstructure of mixed ethyl-hydroxypropyl-cellulose films
- 2013
-
Ingår i: European Journal of Pharmaceutical Sciences. - : Elsevier BV. - 0928-0987 .- 1879-0720. ; 48:1-2, s. 240-248
-
Tidskriftsartikel (refereegranskat)abstract
- Films of ethyl cellulose (EC) and water-soluble hydroxypropyl cellulose (HPC) can be used for extended release coatings in oral formulations. The permeability and microstructure of free EC/HPC films with 30% w/w HPC were studied to investigate effects of EC molecular weight. Phase separation during film spraying and subsequent HPC leaching after immersion in aqueous media cause pore formation in such films. It was found that sprayed films were porous throughout the bulk of the films after water immersion. The molecular weight affected HPC leaching, pore morphology and film permeability; increasing the molecular weight resulted in decreasing permeability. A model to distinguish the major factors contributing to diffusion retardation in porous films showed that the trend in permeability was determined predominantly by factors associated with the geometry and arrangement of pores, independent of the diffusing species. The film with the highest molecular weight did, however, show an additional contribution from pore wall/permeant interactions. In addition, rapid drying and increasing molecular weight resulted in smaller pores, which suggest that phase separation kinetics affects the final microstructure of EC/HPC films. Thus, the molecular weight influences the microstructural features of pores, which are crucial for mass transport in EC/HPC films.
|
|
| 5. |
- Andersson, Helene, et al.
(författare)
-
Effects of Molecular Weight on Phase Separated Coatings for Controlled Release of Drugs
- 2013
-
Ingår i: Annual Transactions of the Nordic Rheology Society. ; , s. 249-
-
Tidskriftsartikel (refereegranskat)abstract
- Phase separated films with controlled porosity were made from ethyl cellulose (EC) and 30% w/w hydroxypropyl cellulose (HPC). The molecular weight of EC can be used to modify the mass transfer rate through coatings by effects on microstructure of the film. Processing conditions are, however, affected by the solution rheology, which could influence the film quality when using different molecular weights.
|
|
| 6. |
- Andersson, Helene, 1983, et al.
(författare)
-
Extensional flow, viscoelasticity and baking performance of gluten-free zein-starch doughs supplemented with hydrocolloids
- 2011
-
Ingår i: Food Hydrocolloids. - : Elsevier BV. - 0268-005X .- 1873-7137. ; 25:6, s. 1587-1595
-
Tidskriftsartikel (refereegranskat)abstract
- Viscoelastic doughs of zein and starch were prepared at 40 degrees C, above the glass transition temperature of zein. The effects of hydrocolloid supplementation with hydroxypropyl methylcellulose (HPMC) or oat bran with a high content of beta-glucan (28%) were investigated by dynamic measurements in shear, confocal laser scanning microscopy (CLSM) and Hyperbolic Contraction Flow. Zein-starch dough without hydrocolloids exhibited rapid age-related stiffening, believed to be caused by cross-links between peptide chains. A prolonged softness was attributed to doughs containing hydrocolloids, with the oat bran exhibiting the most pronounced reduction in age-related stiffening. Moreover, CLSM-images of dough microstructure revealed that a finer fibre network may be formed by increased shearing through an addition of viscosity-increasing hydrocolloids, a reduction in water content in the dough or the use of appropriate mixing equipment. The Hyperbolic Contraction Flow measurements showed that doughs containing hydrocolloids had high extensional viscosities and strain hardening, suggesting appropriate rheological properties for bread making. Zein-starch dough without hydrocolloids showed poor bread making performance while hydrocolloid additions significantly improved bread volume and height. Although the hydrocolloid supplemented doughs had similar extensional rheological properties and microstructures, a fine crumb structure was attributed only to bread containing HPMC, marking the importance of surface active components in the liquid-gas interface of dough bubble walls. Zein could not mimic the properties of gluten on its own, but hydrocolloids did positively affect the structural and rheological properties of zein, which yielded dough similar to wheat dough and bread with increased volume.
|
|
| 7. |
- Andersson, Helene, 1983, et al.
(författare)
-
The influence of the molecular weight of the water-soluble polymer on phase-separated films for controlled release
- 2016
-
Ingår i: International Journal of Pharmaceutics. - : Elsevier BV. - 0378-5173 .- 1873-3476. ; 511:1, s. 223-235
-
Tidskriftsartikel (refereegranskat)abstract
- Hydroxypropyl cellulose (HPC) and ethyl cellulose (EC) can be used for extended release coatings, where the water-soluble HPC may act as a pore former. The aim was to investigate the effect of the molecular weight of HPC on the microstructure and mass transport in phase-separated freestanding EC/HPC films with 30% w/w HPC. Four different HPC grades were used, with weight averaged molecular weights (Mw) of 30.0 (SSL), 55.0 (SL), 83.5 (L) and 365 (M) kg/mol. Results showed that the phase-separated structure changed from HPC-discontinuous to bicontinuous with increasing Mw of HPC. The film with the lowest Mw HPC (SSL) had unconnected oval-shaped HPC-rich domains, leaked almost no HPC and had the lowest water permeability. The remaining higher Mw films had connected complex-shaped pores, which resulted in higher permeabilities. The highest Mw film (M) had the smallest pores and very slow HPC leakage, which led to a slow increase in permeability. Films with grade L and SL released most of their HPC, yet the permeability of the L film was three times higher due to greater pore connectivity. It was concluded that the phase-separated microstructure, the level of pore percolation and the leakage rate of HPC will be affected by the choice of HPC Mw grade used in the film and this will in turn have strong impact on the film permeability.
|
|
| 8. |
|
|
| 9. |
- Andersson, Johanna, et al.
(författare)
-
Investigating swallowing sounds of viscous fluid of optimized food of dysphagia management
- 2023
-
Ingår i: Annals Transactions of the Nordic Rheology Society. ; 31, s. 161-
-
Tidskriftsartikel (refereegranskat)abstract
- Problems with swallowing or dysphagia is an increasing problem due to the ageing population. Investigation methods commonly require clinical techniques which are tedious and costly. An alternative analysis is to measure the swallowing time non-invasively through monitoring of swallowing sounds. GOKURI is an AI-powered, smartphone-based, neckband- type device for the assessment of the swallowing function. The present study investigated swallow sounds of food in comparison to those of water swallows. In total 19 healthy subjects were eating a full meal while their swallowing was recorded via the swallowing sensor. The results show that the time it takes for a person to swallow varies greatly. Nevertheless, the length of swallowing solid food differed significantly from water, which were slightly shorter to swallow (0.702s vs. 0.668 s respectively). This correlates well with our previous study where swallowing of water took shorter time compared to thicker Newtonian and a shear-thinning fluids.
|
|
| 10. |
|
|
