Document Detail

Viscosity of dysphagia-oriented cold-thickened beverages: effect of setting time at refrigeration temperature.
MedLine Citation:
PMID:  25469989     Owner:  NLM     Status:  Publisher    
BACKGROUND: Although extensive literature is available on the viscosity of thickened beverages with food thickeners, no attempt has been made to study the effect of setting time on the viscosity of pudding-like cold-thickened beverages with xanthan gum (XG)-based thickeners by using a rheometer. In particular, it is of considerable practical importance to investigate the effect of setting time on their viscosity at 5°C because some cold-thickened beverages will be prepared in the kitchen in bulk and stored at 5°C before serving or consuming rather than serving immediately upon mixing with thickeners.
AIMS: To examine the effect of different setting times (15-120 min) on the viscosity of cold-thickened beverages prepared with various XG-based food thickeners, and also to compare the viscosity differences among the various cold beverages and XG-based food thickeners in beverage-thickener mixture systems.
METHODS & PROCEDURES: Four commercially available XG-based food thickeners (A-D) and three cold beverages (water, orange juice and milk) were used for the preparation of cold-thickened beverages. The thickened sample was portioned into six samples for the designated setting times and then stored at 5°C over setting time. Their apparent viscosity (ηa,50 ) at 50 s(-1) was measured using a rheometer.
OUTCOMES & RESULTS: The largest increases in ηa,50 values for thickened beverages, except for water, were observed at 15 min (p < 0.05), showing a pudding-like fluid, and at longer time periods their ηa,50 values gradually increased or were constant with an increase in setting time. The percentage increase in viscosity values at different setting times (15-120 min) as compared with the control (0 min) was less pronounced in the thickened orange juice and milk samples with thickener A over setting time, indicating that the thickened beverages with thickener A had more stable structure compared with those with other thickeners (B-D) over time. Statistical analysis showed that changes in the viscosity of cold-thickened beverages over setting time are greatly influenced by the type of beverages and thickeners.
CONCLUSIONS & IMPLICATIONS: Cold-thickened beverages should be carefully prepared with instant commercial XG-based food thickeners because they produced different thickening patterns over setting time which clinicians must consider for a safe and easy swallowing. The information presented in this study will provide both clinicians and patients with additional knowledge to prepare cold-thickened beverages with the corrected viscosity for safe swallowing.
Sung-Gun Kim; Byoungseung Yoo
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Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2014-12-3
Journal Detail:
Title:  International journal of language & communication disorders / Royal College of Speech & Language Therapists     Volume:  -     ISSN:  1460-6984     ISO Abbreviation:  Int J Lang Commun Disord     Publication Date:  2014 Dec 
Date Detail:
Created Date:  2014-12-3     Completed Date:  -     Revised Date:  2014-12-4    
Medline Journal Info:
Nlm Unique ID:  9803709     Medline TA:  Int J Lang Commun Disord     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
Copyright Information:
© 2014 Royal College of Speech and Language Therapists.
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