Abstract
Relation between the parameters obtained from 2-bite TPA (Texture Profile Analysis) and the velocity of foods through the pharynx were investigated. TPA tests were conducted at plunger speeds of 1 and 10 mm/s, and three textural parameters of ‘hardness’, ‘adhesiveness’, and ‘cohesiveness’ were obtained from TPA profiles. The velocity through the pharynx was measured by the ultrasonic pulse Doppler method. The ‘hardness’ was correlated best with the maximum velocity through the pharynx, Vmax, which has been reported to be one of the best predictors of aspiration risk, among three textural parameters. On the other hand, the ‘cohesiveness’ was not correlated with velocity distribution through pharynx, with changing in sample properties. The ‘hardness’ is, therefore, considered to be the most suitable index for care foods for dysphagic patients among these three parameters. The plots of Vmax vs. three textural parameters measured at a plunger speed of 10 mm/s were similar to those at 1 mm/s. Therefore, a test speed of 1 mm/s in TPA was suggested to be more suitable than 10 mm/s, considering that the parameters measured under a plunger speed of 1 mm/s were independent of rheometers used according to a previous work.
