Rheological characteristics of cold thickened beverages containing xanthan gum-based food thickeners used for dysphagia diets.
Identifieur interne : 000460 ( Main/Exploration ); précédent : 000459; suivant : 000461Rheological characteristics of cold thickened beverages containing xanthan gum-based food thickeners used for dysphagia diets.
Auteurs : Hyun M. Cho ; Byoungseung YooSource :
- Journal of the Academy of Nutrition and Dietetics [ 2212-2672 ] ; 2015.
English descriptors
- KwdEn :
- MESH :
- chemical , chemistry : Food Additives, Polysaccharides, Bacterial.
- analysis : Beverages, Energy Drinks.
- chemistry : Milk.
- diet therapy : Deglutition Disorders.
- Animals, Citrus sinensis, Cold Temperature, Diet, Malus, Rheology, Viscosity, Vitis.
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.
DOI: 10.1016/j.jand.2014.08.028
PubMed: 25441963
Affiliations:
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Le document en format XML
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Cho</name></author><author><name sortKey="Yoo, Byoungseung" sort="Yoo, Byoungseung" uniqKey="Yoo B" first="Byoungseung" last="Yoo">Byoungseung Yoo</name></author></titleStmt><publicationStmt><idno type="wicri:source">PubMed</idno><date when="2015">2015</date><idno type="RBID">pubmed:25441963</idno><idno type="pmid">25441963</idno><idno type="doi">10.1016/j.jand.2014.08.028</idno><idno type="wicri:Area/PubMed/Corpus">000249</idno><idno type="wicri:Area/PubMed/Curation">000249</idno><idno type="wicri:Area/PubMed/Checkpoint">000249</idno><idno type="wicri:Area/Ncbi/Merge">001920</idno><idno type="wicri:Area/Ncbi/Curation">001920</idno><idno type="wicri:Area/Ncbi/Checkpoint">001920</idno><idno type="wicri:doubleKey">2212-2672:2015:Cho H:rheological:characteristics:of</idno><idno type="wicri:Area/Main/Merge">000460</idno><idno type="wicri:Area/Main/Curation">000460</idno><idno type="wicri:Area/Main/Exploration">000460</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en">Rheological characteristics of cold thickened beverages containing xanthan gum-based food thickeners used for dysphagia diets.</title><author><name sortKey="Cho, Hyun M" sort="Cho, Hyun M" uniqKey="Cho H" first="Hyun M" last="Cho">Hyun M. Cho</name></author><author><name sortKey="Yoo, Byoungseung" sort="Yoo, Byoungseung" uniqKey="Yoo B" first="Byoungseung" last="Yoo">Byoungseung Yoo</name></author></analytic><series><title level="j">Journal of the Academy of Nutrition and Dietetics</title><idno type="ISSN">2212-2672</idno><imprint><date when="2015" type="published">2015</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Animals</term><term>Beverages (analysis)</term><term>Citrus sinensis</term><term>Cold Temperature</term><term>Deglutition Disorders (diet therapy)</term><term>Diet</term><term>Energy Drinks (analysis)</term><term>Food Additives (chemistry)</term><term>Malus</term><term>Milk (chemistry)</term><term>Polysaccharides, Bacterial (chemistry)</term><term>Rheology</term><term>Viscosity</term><term>Vitis</term></keywords><keywords scheme="MESH" type="chemical" qualifier="chemistry" xml:lang="en"><term>Food Additives</term><term>Polysaccharides, Bacterial</term></keywords><keywords scheme="MESH" qualifier="analysis" xml:lang="en"><term>Beverages</term><term>Energy Drinks</term></keywords><keywords scheme="MESH" qualifier="chemistry" xml:lang="en"><term>Milk</term></keywords><keywords scheme="MESH" qualifier="diet therapy" xml:lang="en"><term>Deglutition Disorders</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Animals</term><term>Citrus sinensis</term><term>Cold Temperature</term><term>Diet</term><term>Malus</term><term>Rheology</term><term>Viscosity</term><term>Vitis</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">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.</div></front></TEI><affiliations><list></list><tree><noCountry><name sortKey="Cho, Hyun M" sort="Cho, Hyun M" uniqKey="Cho H" first="Hyun M" last="Cho">Hyun M. Cho</name><name sortKey="Yoo, Byoungseung" sort="Yoo, Byoungseung" uniqKey="Yoo B" first="Byoungseung" last="Yoo">Byoungseung Yoo</name></noCountry></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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