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Effect of Barium Sulfate Contrast Medium on Rheology and Sensory Texture Attributes in a Model Food.

Ekberg, Olle LU ; Bülow, Margareta LU ; Ekman, S; Hall, G; Stading, M and Wendin, K (2009) In Acta radiologica (Stockholm, Sweden : 1987) 50. p.131-138
Abstract
Background: The swallowing process can be visualized using videoradiography, by mixing food with contrast medium, e.g., barium sulfate (BaSO(4)), 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... (More)
Background: The swallowing process can be visualized using videoradiography, by mixing food with contrast medium, e.g., barium sulfate (BaSO(4)), 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 BaSO(4) 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. (Less)
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author
organization
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type
Contribution to journal
publication status
published
subject
in
Acta radiologica (Stockholm, Sweden : 1987)
volume
50
pages
131 - 138
publisher
John Wiley & Sons
external identifiers
  • wos:000263560200001
  • pmid:19052936
  • scopus:61449089739
ISSN
1600-0455
DOI
10.1080/02841850802555638
language
English
LU publication?
yes
id
697b31ae-d0b0-4720-b426-243d9dc32cf5 (old id 1276520)
alternative location
http://www.ncbi.nlm.nih.gov/pubmed/19052936?dopt=Abstract
date added to LUP
2009-01-09 10:38:29
date last changed
2017-08-06 04:51:42
@article{697b31ae-d0b0-4720-b426-243d9dc32cf5,
  abstract     = {Background: The swallowing process can be visualized using videoradiography, by mixing food with contrast medium, e.g., barium sulfate (BaSO(4)), 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 BaSO(4) 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.},
  author       = {Ekberg, Olle and Bülow, Margareta and Ekman, S and Hall, G and Stading, M and Wendin, K},
  issn         = {1600-0455},
  language     = {eng},
  pages        = {131--138},
  publisher    = {John Wiley & Sons},
  series       = {Acta radiologica (Stockholm, Sweden : 1987)},
  title        = {Effect of Barium Sulfate Contrast Medium on Rheology and Sensory Texture Attributes in a Model Food.},
  url          = {http://dx.doi.org/10.1080/02841850802555638},
  volume       = {50},
  year         = {2009},
}