Introduction
Dysphagia refers to symptoms that are difficult or inconvenient to swallow bolus. Patients with dysphagia require dietary modification by increasing the viscosity of foods and beverages. This study was conducted to investigate changes in sensory perception of consumers before and after providing dysphagia-related health information using thickened beverages.
Method
The total number of participants was 120, consisting of 60 young consumers aged between 19 and 39 and 60 middle-aged consumers aged between 40 and 65. Experiments were conducted twice at one week interval. The first session proceeded without any information, and the second session provided information about the dysphagia and needs of diet modification before evaluation. All processes were the same except providing information. Three beverages (orange juice, red bean water, and sports drink) were used with nectar-like (51 to 350 cP) and honey-like (351 to 1750 cP) stages. And also, original beverage samples (0%) were used as a control. Consumers were asked about acceptability, flavor liking, intensity, and General Health Interest (GHI) (Table 1).
Result
Data analysis was done using analysis of variance that showed the change of flavor and acceptance from the uninformed session to informed session. Although there were differences between the samples by age groups, the thickened beverages showed increased acceptability after information was provided. Acceptance of their characteristics (swallowing, viscosity, and mouthfeel) also changed a after providing information (Table 2). There were no significant differences for 0% samples. The mean of GHI for the youth group was 3.97±0.85 and that for the middle age group was 4.81±0.68. GHI was divided into High GHI and Low GHI groups using their average value. High GHI groups showed significant acceptability for the informed evaluation but Low GHI group were not influenced by the dysphagia information.
Discussion
This study examined the use of thickened beverages to see whether information provision affects people's acceptability. The provision of information on dysphagia affects preference in beverages with increased viscosity. It was also found that swallowing, viscosity, and taste of mouthfeel were also affected. The mean value of GHI was different according to the age, and was divided into High GHI and Low GHI groups accordingly. According to the GHI, the degree of preference was also changed. In addition, it is necessary to verify whether the experiment that ordinary people did can replace the experiment for patients. It needs consumer acceptance test for dysphagia patients who are prescribed a viscosity enhancer by doctor. And it should be considered suitability of samples to replenish the patient’s water supply and to ensure long-term use. Also, the preference test should be extended to the patient experiment by judging suitability for dysphagia patients using other types of beverages, liquid diet and solid diet further. |
