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

Ömer Faruk Yaşaroğlu; Ayşe Kübra Söyler; Emre Cengiz; Şenay Demir Yazıcı

doi:10.58563/dkyad-2026.93

TR EN

Yutma Bozukluğu Yönetiminde Kullanılan Kıvam Artırıcıların Duyusal ve Akış Özelliklerinin İncelenmesi

Öz

Amaç: Bu çalışma, yerli ve ithal üretim kıvam artırıcıların duyusal özelliklerini karşılaştırmayı ve akış özelliklerini incelemeyi amaçlamaktadır. Yöntem: Beş ticari kıvam artırıcı (ithal; Thicken Up Clear, Thicken Up tozu, Nutilis Clear, Nutilis Tozu ve yerli; PraThick), tanelilik, yapışkanlık, kayganlık, yutma kolaylığı ve oral rezidü gibi duyusal özellikleri açısından değerlendirildi. Tek bloklu deneysel tasarım kullanıldı ve her değerlendiriciye, su ile hazırlanmış beş Uluslararası Disfaji Diyet Standardizasyon Girişimi 2 kıvamındaki örnek rastgele sunuldu. Duyusal özellikler, 10 puanlık Sayısal değerlendirme ölçeği kullanılarak derecelendirildi. Koyulaştırılmış sıvıların akış özellikleri, hazırlandıktan 5 ila 180 dakika sonra IDDSI akış testi kullanılarak değerlendirildi. Bulgular: Çalışmaya 33 sağlıklı değerlendirici katıldı. Kıvam artırıcılar arasında tüm duyusal özellikler açısından anlamlı farklılıklar gözlendi (p<0.05) ve en iyi performansı Thicken Up Clear gösterdi. PraThick, kayganlık açısından Nutilis Powder’dan, yapışkanlık ve yutma kolaylığı açısından ise Nutilis Clear’dan üstün bulundu (p<0.05). Diğer parametrelerde ise PraThick, ithal ürünlerle benzer sonuçlar gösterdi (p>0.05). Akış özellikleri açısından, Nutilis Powder ile hazırlanan örnek hariç tüm koyulaştırılmış sıvılar 5-20 dakika arasında istenen Uluslararası Disfaji Diyet Standardizasyon Girişimi seviyelerine ulaştı ve zamanla hedef kıvamı korudu, buna karşın Nutilis Powder 20-60 dakika arasında kıvamda artış sergiledi. Sonuç: Bu çalışma, disfaji yönetiminde kullanılan kıvam artırıcıların duyusal özellikleri ve zamana bağlı akış özelliklerinin dikkate alınmasının önemini ortaya koymuş ve yerli ürün PraThick'in klinik olarak uygulanabilir, erişilebilir ve uygun maliyetli bir alternatif olarak kullanılabileceğini göstermiştir.

Anahtar Kelimeler

yutma bozuklukları , IDDSI akış testi , duyusal değerlendirme , kıvam artırıcı , viskozite

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

Kaynakça

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Ayrıntılar

Birincil Dil

İngilizce

Konular

Konuşma Patolojisi , Yardımcı Sağlık ve Rehabilitasyon Bilimi (Diğer)

Bölüm

Araştırma Makalesi

Yazarlar

Ömer Faruk Yaşaroğlu
0000-0002-1867-9950
Türkiye

Ayşe Kübra Söyler ^*
0000-0002-0643-0517
Türkiye

Emre Cengiz
0000-0001-9224-6742
Türkiye

Şenay Demir Yazıcı
0000-0002-9375-2003
Türkiye

Yayımlanma Tarihi

12 Nisan 2026

Gönderilme Tarihi

6 Kasım 2025

Kabul Tarihi

26 Şubat 2026

Yayımlandığı Sayı

Yıl 2026 Sayı: 1

DOI

https://doi.org/10.58563/dkyad-2026.93

IZ

https://izlik.org/JA42RS42WF

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

DKYAD Creative Commons Alıntı-GayriTicari-Türetilemez 4.0 Uluslararası Lisansı ile lisanslanmıştır.

Yutma Bozukluğu Yönetiminde Kullanılan Kıvam Artırıcıların Duyusal ve Akış Özelliklerinin İncelenmesi

Öz

Anahtar Kelimeler

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

Abstract

Keywords

Kaynakça

Ayrıntılar

Birincil Dil

Konular

Bölüm

Yazarlar

Yayımlanma Tarihi

Gönderilme Tarihi

Kabul Tarihi

Yayımlandığı Sayı

DOI

IZ

Kaynak Göster