Abstract
One treatment strategy to facilitate a safe swallow in adults with dysphagia is to thicken liquids. While helpful, thickening liquids can have an adverse effect on palatability and fluid intake. In this pilot, 15 female graduate students rated the taste, texture, and palatability of apple juice thickened with starch- and gum-based agents, using a 10-cm visual analog scale. In test period 1, the appearance of the thickened juice was masked. In test period 2, the thickened juice was visible. Regression analyses showed that taste was the primary determinant of palatability for starch-based agents regardless of appearance. For gum-based agents, taste was the primary determinant when the thickened juice was not visible. However, when the thickened juice was visible, texture became the primary determinant. Results raise clinical considerations about the best way to thicken and present liquids to facilitate palatability, optimize compliance, and maintain hydration for individuals with dysphagia.