Such lower determination coefficient (R 2 ) values (0.898) by IDDSI flow test seems to be due to the stickiness characteristics of starch component in starch-based thickeners (E and F), indicating that the syringe flow test is not suitable for starch-based thickeners. Plots comparing η a,50 values to LST flow distances and IDDSI volumes revealed exponential relationships (R 2 = 0.926 for the LST and R 2 = 0.898 for IDDSI test) between the two measurements. The η a,50 values of thickened water samples increased as thickener concentration increased, whereas the flow distance (cm LST) or remaining volume (ml IDDSI flow test) were decreased. Both the flow distance value measured by the LST and the volume remaining in syringe by IDDSI flow test were compared with the apparent viscosity (η a,50 ) values measured with a sophisticated computer-controlled rheometer. The LST correlated well with viscometer measurement and is a practical method with which to measure viscosity.The flow behaviors of thickened water samples prepared with six commercial instant thickeners (A-F) were investigated at different thickness levels using the inexpensive, simple, and visual clinical tools, such as a line-spread test (LST) and a syringe flow test developed by the International Dysphagia Diet Standardization Initiative (IDDSI). Viscosities and the LST results were 0.9+/-0.1cP and 5.5+/-0.5cm for water, 63.1+/-4.8cP and 3.4+/-0.1cm for the barium solution, 671.0+/-76.9cP and 2.4+/-0.1cm for yogurt, and 10,031+/-728cP and 1cm for pudding.ĭysphagic diets can be categorized according to their viscosities by objective measurements. Logarithmic viscosity (centiPoise ) values measured using a viscometer were inversely correlated with the extent of spread (centimeters) on an LST.

Viscosity, measured with a viscometer, and a line spread test (LST).

Twenty kinds of foods: 10 commercially available and 10 formulated for a dysphagic diet in a tertiary university hospital, representing a wide range of food viscosities. To categorize dysphagic diets according to the food's viscosity, as determined by an objective method.ĭescription of dysphagic diet in terms of viscosity.įood science laboratory at a university hospital.

The line spread test for viscosity