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Introduction: Consistency of liquid food plays an important role in managing patients with dysphagia, which can be objectively evaluated by using IDDSI Flow Test and consistometry. The present study established the relationship between IDDSI Flow Test and consistometric measures, and examined the measurement limitations of each test associated with thickened liquids prepared using starch-based and xanthan gum-based thickening agents.
Methods: Thirteen thickened liquid samples of consistency ranging from IDDSI Level 1 (mildly thick) to Level 3 (moderately thick) were prepared using starch-based and xanthan gum-based thickeners.
How Accurate Are the Consistency Labels Used in Hong Kong? An Objective Study of the Consistency of Thickened Liquids Using International Dysphagia Diet Standardisation Initiative and Consistometric Measurements.
Folia Phoniatr Logop
May 2022
Hong Kong Sheng Kung Hui Welfare Council, Hong Kong, China.
Objectives: The present study objectively examined the consistency (thickness) of labels that are used in Hong Kong for the population with dysphagia using an International Dysphagia Diet Standardisation Initiative (IDDSI) flow test and Bostwick consistometric measurements.
Methods: Liquids were prepared by thickening water to achieve 4 consistency labels (slightly thick, mildly thick, medium thick, and extra thick) according to manufacturer's instructions, employing 2 types of thickening products that are used in Hong Kong, i.e.
[Consistometric study of meat and meat products. 6. Comparative determination of raw sausage consistency during curing].
Arch Exp Veterinarmed
January 1980
Comparative consistometric tests, using two different measuring methods, were applied to raw sausages in a random sampling process over a somewhat extended period of time. A close relationship (r= -0.819) was found to exist between the data obtained from a modified Höppler consistometer, on the one hand, and those measured by means of a penetrometer, on the other.
View Article and Find Full Text PDFPenetration values for the superficial (cutaneous) part of bacon in the raw state were smaller than the deeper (subcutaneous) part, because of the high connective tissue content of the superficial part. The course of the curve of penetration in relation to temperature varied within the range of 1 to 60 units in cutaneous bacon, and up to 90 units in subcutaneous bacon; penetration values increased with increasing temperature. Penetration values for the superficial and deep parts of smoked bacaon were similar to those of unsmoked bacon.
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