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The Effect of Appearance on the Palatability of Thickened Apple Juice: A Pilot Study


Goldberg, LR and Heiss, CJ, The Effect of Appearance on the Palatability of Thickened Apple Juice: A Pilot Study, Topics in Clinical Nutrition, 28, (2) pp. 154-162. ISSN 0883-5691 (2013) [Refereed Article]

DOI: doi:10.1097/TIN.0b013e31828d79df


One treatment strategy to facilitate a safe swallow in adults with dysphagia is to thicken liquids. While helpful, thickening liquids can have an adverse effect on palatability and fluid intake. In this pilot, 15 female graduate students rated the taste, texture, and palatability of apple juice thickened with starch- and gum-based agents, using a 10-cm visual analog scale. In test period 1, the appearance of the thickened juice was masked. In test period 2, the thickened juice was visible. Regression analyses showed that taste was the primary determinant of palatability for starch-based agents regardless of appearance. For gum-based agents, taste was the primary determinant when the thickened juice was not visible. However, when the thickened juice was visible, texture became the primary determinant. Results raise clinical considerations about the best way to thicken and present liquids to facilitate palatability, optimize compliance, and maintain hydration for individuals with dysphagia.

Item Details

Item Type:Refereed Article
Research Division:Biomedical and Clinical Sciences
Research Group:Nutrition and dietetics
Research Field:Nutrition and dietetics not elsewhere classified
Objective Division:Health
Objective Group:Evaluation of health and support services
Objective Field:Evaluation of health outcomes
UTAS Author:Goldberg, LR (Associate Professor Lyn Goldberg)
ID Code:94739
Year Published:2013
Web of Science® Times Cited:1
Deposited By:Wicking Dementia Research and Education Centre
Deposited On:2014-09-16
Last Modified:2017-11-01

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