Research Article

Evaluation of Sensory and Flow Properties of Domestic and Imported Thickeners Used in Dysphagia Management

Number: 1 April 12, 2026
TR EN

Evaluation of Sensory and Flow Properties of Domestic and Imported Thickeners Used in Dysphagia Management

Abstract

Purpose: This study aimed to compare the sensory and flow properties of domestic and imported thickeners. Method: Five commercial thickeners (imported: Thicken Up Clear, Thicken Up Powder, Nutilis Clear, Nutilis Powder; domestic: PraThick) were tested. Sensory features—graininess, adhesiveness, slipperiness, ease of swallowing, and oral residue—were rated using a 10-point Visual Analog Scale. Thirty-three healthy assessors evaluated Dysphagia Diet Standardisation Initiative Level 2 samples prepared with water in a randomized design. Flow properties were analyzed with the IDDSI flow test at 5–180 minutes after preparation. Results: Significant differences were observed among thickeners across all sensory parameters (p<0.05). Thicken Up Clear achieved the best overall scores. PraThick showed greater slipperiness than Nutilis Powder and was superior to Nutilis Clear in adhesiveness and ease of swallowing (p<0.05). For other parameters, PraThick performed comparably to imported products (p>0.05). In flow tests, all thickeners except Nutilis Powder reached target Dysphagia Diet Standardisation Initiative Level levels within 5–20 minutes and maintained stability; Nutilis Powder exhibited progressive thickening from 20–60 minutes. Conclusion: Both sensory characteristics and time-dependent viscosity should be considered in dysphagia management. The domestic thickener PraThick demonstrated clinically acceptable, stable, and patient-preferred properties, offering a cost-effective alternative to imported products.

Keywords

deglutition disorders, IDDSI flow test, sensory evaluation, thickened liquids, viscosity

Supporting Institution

None

Ethical Statement

The necessary ethics committee approval was obtained for this study. The research was conducted in accordance with the principles of the Declaration of Helsinki. Informed consent was obtained from all volunteers who participated in the study.

Thanks

The authors thank to all participants who participated to sensory testing.

References

  1. Abdul Hadi, N., Wiege, B., Stabenau, S., Marefati, A., & Rayner, M. (2020). Comparison of three methods to determine the degree of substitution of quinoa and rice starch acetates, propionates, and butyrates: Direct stoichiometry, FTIR, and 1H-NMR. Foods, 9(1), 83. https://doi.org/10.3390/foods9010083
  2. Aksoy, B., Ilgaz, F., Demirel, Z. B., & Özel, H. G. (2015). Disfaji tedavisinde kullanılan kıvam arttırıcılar ile hazırlanan içeceklerin yapısal ve duyusal özelliklerine etkisi. Beslenme ve Diyet Dergisi, 43(3), 200-204.
  3. An, J.-H., Yoon, J.-A., Shin, M.-J., Kim, S.-H., & Lee, J.-H. (2021). Dysphagia-related health information improved consumer acceptability of thickened beverages. Beverages, 7(2), 32. https://doi.org/10.3390/beverages7020032
  4. Badia‐Olmos, C., Laguna, L., Rizo, A., & Tárrega, A. (2022). Dysphagia thickeners in context of use: Changes in thickened drinks viscosity and thixotropy with temperature and time of consumption. Journal of Texture Studies, 53(3), 383-395. https://doi.org/10.1111/jtxs.12685
  5. Baert, F., Vlaemynck, G., Beeckman, A. S., Van Weyenberg, S., & Matthys, C. (2021). Dysphagia management in Parkinson's disease: Comparison of the effect of thickening agents on taste, aroma, and texture. Journal of Food Science, 86(3), 1039-1047. https://doi.org/ 10.1111/1750-3841.15595
  6. Baixauli, R., Dobiašová, A., Tárrega, A., & Laguna, L. (2023). Pairing physical and sensory properties of dysphagia thickeners to understand disliking. Food Hydrocolloids for Health, 3, 100140. https://doi.org/10.1016/j.fhfh.2023.100140
  7. Boaden, E., Nightingale, J., Bradbury, C., Hives, L., & Georgiou, R. (2020). Clinical practice guidelines for videofluoroscopic swallowing studies: A systematic review. Radiography, 26(2), 154-162. https://doi.org/10.1016/j.radi.2019.10.011
  8. Chen, J. (2014). Food oral processing: Some important underpinning principles of eating and sensory perception. Food Structure, 1(2), 91-105. https://doi.org/10.1016/j.foostr.2014.03.001
  9. Cichero, J. A. (2013). Thickening agents used for dysphagia management: effect on bioavailability of water, medication and feelings of satiety. Nutrition journal, 12, 1-8. https://doi.org/10.1186/1475-2891-12-54
  10. Cichero, J. A., Lam, P., Steele, C. M., Hanson, B., Chen, J., Dantas, R. O., Duivestein, J., Kayashita, J., Lecko, C., & Murray, J. (2017). Development of international terminology and definitions for texture-modified foods and thickened fluids used in dysphagia management: the IDDSI framework. Dysphagia, 32(2), 293-314. https://doi.org/10.1007/s00455-016-9758-y
APA
Yaşaroğlu, Ö. F., Söyler, A. K., Cengiz, E., & Demir Yazıcı, Ş. (2026). Evaluation of Sensory and Flow Properties of Domestic and Imported Thickeners Used in Dysphagia Management. Dil Konuşma Ve Yutma Araştırmaları Dergisi, 1, 53-75. https://doi.org/10.58563/dkyad-2026.93
AMA
1.Yaşaroğlu ÖF, Söyler AK, Cengiz E, Demir Yazıcı Ş. Evaluation of Sensory and Flow Properties of Domestic and Imported Thickeners Used in Dysphagia Management. DKYAD. 2026;(1):53-75. doi:10.58563/dkyad-2026.93
Chicago
Yaşaroğlu, Ömer Faruk, Ayşe Kübra Söyler, Emre Cengiz, and Şenay Demir Yazıcı. 2026. “Evaluation of Sensory and Flow Properties of Domestic and Imported Thickeners Used in Dysphagia Management”. Dil Konuşma Ve Yutma Araştırmaları Dergisi, no. 1: 53-75. https://doi.org/10.58563/dkyad-2026.93.
EndNote
Yaşaroğlu ÖF, Söyler AK, Cengiz E, Demir Yazıcı Ş (April 1, 2026) Evaluation of Sensory and Flow Properties of Domestic and Imported Thickeners Used in Dysphagia Management. Dil Konuşma ve Yutma Araştırmaları Dergisi 1 53–75.
IEEE
[1]Ö. F. Yaşaroğlu, A. K. Söyler, E. Cengiz, and Ş. Demir Yazıcı, “Evaluation of Sensory and Flow Properties of Domestic and Imported Thickeners Used in Dysphagia Management”, DKYAD, no. 1, pp. 53–75, Apr. 2026, doi: 10.58563/dkyad-2026.93.
ISNAD
Yaşaroğlu, Ömer Faruk - Söyler, Ayşe Kübra - Cengiz, Emre - Demir Yazıcı, Şenay. “Evaluation of Sensory and Flow Properties of Domestic and Imported Thickeners Used in Dysphagia Management”. Dil Konuşma ve Yutma Araştırmaları Dergisi. 1 (April 1, 2026): 53-75. https://doi.org/10.58563/dkyad-2026.93.
JAMA
1.Yaşaroğlu ÖF, Söyler AK, Cengiz E, Demir Yazıcı Ş. Evaluation of Sensory and Flow Properties of Domestic and Imported Thickeners Used in Dysphagia Management. DKYAD. 2026;:53–75.
MLA
Yaşaroğlu, Ömer Faruk, et al. “Evaluation of Sensory and Flow Properties of Domestic and Imported Thickeners Used in Dysphagia Management”. Dil Konuşma Ve Yutma Araştırmaları Dergisi, no. 1, Apr. 2026, pp. 53-75, doi:10.58563/dkyad-2026.93.
Vancouver
1.Ömer Faruk Yaşaroğlu, Ayşe Kübra Söyler, Emre Cengiz, Şenay Demir Yazıcı. Evaluation of Sensory and Flow Properties of Domestic and Imported Thickeners Used in Dysphagia Management. DKYAD. 2026 Apr. 1;(1):53-75. doi:10.58563/dkyad-2026.93