Rheological characteristics of cold thickened beverages containing xanthan gum-based food thickeners used for dysphagia diets.
Identifieur interne : 000249 ( PubMed/Corpus ); précédent : 000248; suivant : 000250Rheological 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
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pubmed:25441963Le 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></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><pubmed><MedlineCitation Status="MEDLINE" Owner="NLM"><PMID Version="1">25441963</PMID><DateCreated><Year>2014</Year><Month>12</Month><Day>23</Day></DateCreated><DateCompleted><Year>2015</Year><Month>02</Month><Day>20</Day></DateCompleted><DateRevised><Year>2016</Year><Month>5</Month><Day>23</Day></DateRevised><Article PubModel="Print-Electronic"><Journal><ISSN IssnType="Print">2212-2672</ISSN><JournalIssue CitedMedium="Internet"><Volume>115</Volume><Issue>1</Issue><PubDate><Year>2015</Year><Month>Jan</Month></PubDate></JournalIssue><Title>Journal of the Academy of Nutrition and Dietetics</Title><ISOAbbreviation>J Acad Nutr Diet</ISOAbbreviation></Journal><ArticleTitle>Rheological characteristics of cold thickened beverages containing xanthan gum-based food thickeners used for dysphagia diets.</ArticleTitle><Pagination><MedlinePgn>106-11</MedlinePgn></Pagination><ELocationID EIdType="doi" ValidYN="Y">10.1016/j.jand.2014.08.028</ELocationID><ELocationID EIdType="pii" ValidYN="Y">S2212-2672(14)01361-6</ELocationID><Abstract><AbstractText>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.</AbstractText><CopyrightInformation>Copyright © 2015 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.</CopyrightInformation></Abstract><AuthorList CompleteYN="Y"><Author ValidYN="Y"><LastName>Cho</LastName><ForeName>Hyun M</ForeName><Initials>HM</Initials></Author><Author ValidYN="Y"><LastName>Yoo</LastName><ForeName>Byoungseung</ForeName><Initials>B</Initials></Author></AuthorList><Language>ENG</Language><PublicationTypeList><PublicationType UI="D016428">Journal Article</PublicationType><PublicationType UI="D013485">Research Support, Non-U.S. Gov't</PublicationType></PublicationTypeList><ArticleDate DateType="Electronic"><Year>2014</Year><Month>Nov</Month><Day>04</Day></ArticleDate></Article><MedlineJournalInfo><Country>United States</Country><MedlineTA>J Acad Nutr Diet</MedlineTA><NlmUniqueID>101573920</NlmUniqueID><ISSNLinking>2212-2672</ISSNLinking></MedlineJournalInfo><ChemicalList><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D005503">Food Additives</NameOfSubstance></Chemical><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D011135">Polysaccharides, Bacterial</NameOfSubstance></Chemical><Chemical><RegistryNumber>TTV12P4NEE</RegistryNumber><NameOfSubstance UI="C002563">xanthan gum</NameOfSubstance></Chemical></ChemicalList><CitationSubset>AIM</CitationSubset><CitationSubset>IM</CitationSubset><MeshHeadingList><MeshHeading><DescriptorName UI="D000818" MajorTopicYN="N">Animals</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D001628" MajorTopicYN="N">Beverages</DescriptorName><QualifierName UI="Q000032" MajorTopicYN="Y">analysis</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D032084" MajorTopicYN="N">Citrus sinensis</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D003080" MajorTopicYN="Y">Cold Temperature</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D003680" MajorTopicYN="N">Deglutition Disorders</DescriptorName><QualifierName UI="Q000178" MajorTopicYN="Y">diet therapy</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D004032" MajorTopicYN="N">Diet</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D061215" MajorTopicYN="N">Energy Drinks</DescriptorName><QualifierName UI="Q000032" MajorTopicYN="N">analysis</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D005503" MajorTopicYN="N">Food Additives</DescriptorName><QualifierName UI="Q000737" MajorTopicYN="Y">chemistry</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D027845" MajorTopicYN="N">Malus</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D008892" MajorTopicYN="N">Milk</DescriptorName><QualifierName UI="Q000737" MajorTopicYN="N">chemistry</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D011135" MajorTopicYN="N">Polysaccharides, Bacterial</DescriptorName><QualifierName UI="Q000737" MajorTopicYN="Y">chemistry</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D012212" MajorTopicYN="N">Rheology</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D014783" MajorTopicYN="N">Viscosity</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D027843" MajorTopicYN="N">Vitis</DescriptorName></MeshHeading></MeshHeadingList><KeywordList Owner="NOTNLM"><Keyword MajorTopicYN="N">Dysphagia</Keyword><Keyword MajorTopicYN="N">Food thickener</Keyword><Keyword MajorTopicYN="N">Rheological property</Keyword><Keyword MajorTopicYN="N">Thickened beverage</Keyword><Keyword MajorTopicYN="N">Xanthan gum</Keyword></KeywordList></MedlineCitation><PubmedData><History><PubMedPubDate PubStatus="received"><Year>2014</Year><Month>1</Month><Day>17</Day></PubMedPubDate><PubMedPubDate PubStatus="accepted"><Year>2014</Year><Month>7</Month><Day>29</Day></PubMedPubDate><PubMedPubDate PubStatus="entrez"><Year>2014</Year><Month>12</Month><Day>3</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="pubmed"><Year>2014</Year><Month>12</Month><Day>3</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="medline"><Year>2015</Year><Month>2</Month><Day>24</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate></History><PublicationStatus>ppublish</PublicationStatus><ArticleIdList><ArticleId IdType="pubmed">25441963</ArticleId><ArticleId IdType="pii">S2212-2672(14)01361-6</ArticleId><ArticleId IdType="doi">10.1016/j.jand.2014.08.028</ArticleId></ArticleIdList></PubmedData></pubmed></record>Pour manipuler ce document sous Unix (Dilib)
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