An investigation of thickened hot chocolate recipes: trialing multiple factors to determine a mildly thick consistency mixture within the IDDSI framework

Abstract

Consistent treatment is essential for providing high quality care to dysphagia patients. However, variations in thickened liquids across facilities and clinicians prevents this consistency. Recently, standardization initiatives have been put into effect but practicing clinicians struggle with obtaining the time and resources needed to adequately test thickened recipes. Identifying recipes that can be used universally to achieve a target liquid consistency helps to improve the quality of treatment. In this investigation factors such as thickener, beverage brand, ingredients, and temperature were considered to determine a hot chocolate recipe that reached an optimal nectar consistency. Data was collected on various hot chocolate recipes using viscometers and the IDDSI flow test, and comparisons were made between the recipe results, viscosity ranges, and Varibar Barium. I evaluated these outcomes to determine how the results could influence hot chocolate recipes in clinical practice.