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
|