Rheological characteristics of cold thickened beverages containing xanthan gum-based food thickeners used for dysphagia diets.

Abstract

Cold beverages are commonly thickened with commercial gum-based food thickeners for consumption by patients with dysphagia. In this study, the rheological properties of a thickened water and five thickened beverages (orange juice, apple juice, grape juice, whole milk, and a sport drink) that were prepared with four commercial instant xanthan gum-based thickeners (coded A-D) were investigated at a 3% thickener concentration. All thickened samples showed high shear-thinning behavior with yield stress at the serving temperature of 8°C. The magnitudes of apparent viscosity (ηa,50), consistency index (K), storage modulus (G'), and loss modulus (G'') of the thickened beverages, except for water, with food thickener A were significantly higher compared with other thickeners (B, C, and D) (P<0.05). The largest increases in K values for thickened beverages were observed at 1-hour storage, and at longer times their K values, except for milk, remained approximately constant. Rheological parameters demonstrated statistically significant differences in flow and dynamic behaviors between the cold thickened beverages prepared with the xanthan gum-based food thickeners (P<0.05), indicating that their rheological properties are strongly influenced by the dispersing medium, the type of food thickener, and storage time. In particular, appropriately selecting a commercial food thickener for preparing thickened beverages seems to be of importance for managing dysphagia.

• Authors: Hyun M Cho, Byoungseung Yoo
• Journal: Journal of the Academy of Nutrition and Dietetics (J Acad Nutr Diet) Vol. 115 Issue 1 Pg. 106-11 (Jan 2015) ISSN: 2212-2672 [Print] United States
• PMID: 25441963 (Publication Type: Journal Article, Research Support, Non-U.S. Gov't)
• Copyright: Copyright © 2015 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

Chemical References

• Food Additives
• Polysaccharides, Bacterial
• xanthan gum

Topics

• Animals
• Beverages (analysis)
• Citrus sinensis
• Cold Temperature
• Deglutition Disorders (diet therapy)
• Diet
• Energy Drinks (analysis)
• Food Additives (chemistry)
• Malus
• Milk (chemistry)
• Polysaccharides, Bacterial (chemistry)
• Rheology
• Viscosity
• Vitis