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Iranian Journal of Public Health، جلد ۴۲، شماره ۱۲، صفحات ۱۴۴۶-۵۶
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عنوان انگلیسی Rheological Characterization and Cluster Classification of Iranian Commercial Foods, Drinks and Desserts to Recommend for Esophageal Dysphagia Diets.
چکیده انگلیسی مقاله In the absence of dysphagia-oriented food products, rheological characterization of available food items is of importance for safe swallowing and adequate nutrient intake of dysphagic patients. In this way, introducing alternative items (with similar ease of swallow) is helpful to improve quality of life and nutritional intake of esophageal cancer dysphagia patients. The present study aimed at rheological characterization and cluster classification of potentially suitable foodstuffs marketed in Iran for their possible use in dysphagia diets.In this descriptive study, rheological data were obtained during January and February 2012 in Rheology Lab of National Nutrition and Food Technology Research Institute Tehran, Iran. Steady state and oscillatory shear parameters of 39 commercial samples were obtained using a Physica MCR 301 rheometer (Anton-Paar, GmbH, Graz, Austria). Matlab Fuzzy Logic Toolbox (R2012 a) was utilized for cluster classification of the samples.Using an extended list of rheological parameters and fuzzy logic methods, 39 commercial samples (drinks, main courses and desserts) were divided to 5 clusters and degree of membership to each cluster was stated by a number between 0 and 0.99.Considering apparent viscosity of foodstuffs as a single criterion for classification of dysphagia-oriented food products is shortcoming of current guidelines in dysphagia diets. Authors proposed to some revisions in classification of dysphagia-oriented food products and including more rheological parameters (especially, viscoelastic parameters) in the classification.
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نویسندگان مقاله عزیزالله زرگران | azizollaah zargaraan
1. dept. of food science and technology, faculty of nutrition sciences, food science and technology national nutrition and food technology research institute, shahid beheshti university of medical sciences , tehran, iran.

سازمان اصلی تایید شده: دانشگاه علوم پزشکی شهید بهشتی (Shahid beheshti university of medical sciences)

یاسمن امرایی | yasaman omaraee
2. tehran medical branch, islamic azad university, khaghani st, shariati ave , tehran, iran.

سازمان اصلی تایید شده: دانشگاه آزاد اسلامی علوم و تحقیقات (Islamic azad university science and research branch)

رضا راست منش | reza rastmanesh
3. dept. of human nutrition and dietetics, shahid beheshti university of medical sciences, national nutrition and food technology research institute , tehran, iran.

سازمان اصلی تایید شده: دانشگاه علوم پزشکی شهید بهشتی (Shahid beheshti university of medical sciences)

نگین طاهری | negin taheri
4. network management centre, ministry of health and medical education , tehran, iran.

سازمان اصلی تایید شده: وزارت بهداشت درمان و آموزش پزشکی (Ministry of health and medical education)

قاسم فدوی | ghasem fadavi
1. dept. of food science and technology, faculty of nutrition sciences, food science and technology national nutrition and food technology research institute, shahid beheshti university of medical sciences , tehran, iran.

سازمان اصلی تایید شده: دانشگاه علوم پزشکی شهید بهشتی (Shahid beheshti university of medical sciences)

مرتضی فدایی | morteza fadaei
5. dept. of food technology, ayatollah amoli branch, islamic azad university , amol, iran.

سازمان اصلی تایید شده: دانشگاه آزاد اسلامی علوم و تحقیقات (Islamic azad university science and research branch)

محمد امین محمدی فر | mohammad amin mohammadifar
1. dept. of food science and technology, faculty of nutrition sciences, food science and technology national nutrition and food technology research institute, shahid beheshti university of medical sciences , tehran, iran.

سازمان اصلی تایید شده: دانشگاه علوم پزشکی شهید بهشتی (Shahid beheshti university of medical sciences)

نشانی اینترنتی http://ijph.tums.ac.ir/index.php/ijph/article/view/4273
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