Effect of Thermal Processing on Flow Properties and Stability of Thickened Fluid Matrices Formulated by Tapioca Starch, Hydroxyl Distarch Phosphate (E-1442), and Xanthan Gum Associating Dysphagia-Friendly Potential

Abstract

The flow behavior of the administrated fluid matrices demands careful assessments for stability when consumed by individuals with dysphagia. In the present study, we incorporated tapioca starch (TS), hydroxypropyl distarch phosphate (HDP), and xanthan gum (XG) as thickeners into different nectars (300 ± 20 mPa.s) undergoing thermal processing and evaluated their stability. The thickened nectars presented better water holding and oil binding capacities at 25 °C than 4 °C, and the nectars with TS provided the best results for both capacities as well as the highest solubility index and swelling power (p < 0.05). All prepared nectars appeared to be shear-thinning fluids with yield stress closely fitting the power law and Casson models. XG-containing nectars presented a higher yield stress and consistency index. Matrices thickened by HDP exhibited a higher viscoelastic property compared to those thickened by TS during thermal processing. TS nectars presented viscous behavior, whereas HDP and XG nectars presented elastic behavior at 80 °C processing. The 3 min thermal processing HDP nectars remained stable and met dysphagia-friendly requirements under 4 °C storage for 28 days, regardless of the type of fluid base (distilled water, sport drink, or orange juice). The employed thickeners present adequate physicochemical properties to be potentially utilized for producing dysphagia-friendly formulations.

Rheological and Textural Properties of Apple Pectin-Based Composite Formula with Xanthan Gum Modification for Preparation of Thickened Matrices with Dysphagia-Friendly Potential

“…Overall, the contrasting rheological features noticed between AP and XG hydrocolloids suggest that they may play complementary roles in producing food products for various applications with DFMs. The apparent viscosity can be measured by a rotary viscometer with recommend shear rate of 50 s −1 ; it was previously reported that apparent viscosity of a 0.694% XG contained matrix is 307.1 ± 936 mPa•s [23], which is comparable to our XG0.5 data of 238.9 ± 5.61 mPa•s, as well as our AP2 data of 238.2 ± 4.82 mPa•s.…”

“…The results of the frequency sweep shown in Figure 2d further indicate that, with increased XG concentration, the hydrocolloid may be converted from a critical gel (G' ≈ G") to a strong gel (G' >> G"), exhibiting little dependence on angular frequency. It was recently documented that for a 0.694%XG contained matrix of distilled water base that underwent a 6 min thermal process at 80 • C; the G' and G" remained consistent at the approximate range of 10 Pa [23], which is comparable to the present work of XG 0.5. They also present shear moduli of 4.17% hydroxyl distarch phosphate (a resistance starch approved for use in the European Union with the listed number of E1442) in a distilled water based hydrocolloid that underwent a 3-min thermal process at 80 • C; both moduli are slightly higher than those of 0.694% XG contained matrix with a G' range less than 200 Pa.…”

“…Thus, as a good DFM candidate, it is often necessary to reduce the concentration of XG or to blend it with other low-K hydrocolloids [52,54]. Yang and Lin [23] recently incorporated 0.467-0.694% of XG into different aquatic bases of distilled water, sport drink, and orange juice; the K and n values from regression model range between 6.726-7.554 and 0.143-0.177, respectively, and agree with the present study comparing to XG0.5; they also reported the fitness regarding the regression models of Herschel-Bulkley, power law, and Casson. Their modeling results indicate that the terms of yield index are present in negative values for Herschel-Bulkley regression and, are not applicable to the XG-based matrices in our experiment range.…”

“…Dextrin is basically safe and capable of promoting the consistency of edible fluid suitable for serving individuals with dysphasia; however, a rare related dietetic function with regards to dextrin has been reported, other than its contribution to the texture or structure of the fluid matrix. Some later studies on thickeners have evoked interest in starch-based formula due to the desperate need for calorie supplementation in the difficulty swallowing hurdle to normal consumption of solid bolus [23,24]. The rheological modification effect of XG on dextrin-and starch-based DFMs have been elaborately reported with promising outcomes to confine dysphasia diet standards [22][23][24][25].…”

“…Some later studies on thickeners have evoked interest in starch-based formula due to the desperate need for calorie supplementation in the difficulty swallowing hurdle to normal consumption of solid bolus [23,24]. The rheological modification effect of XG on dextrin-and starch-based DFMs have been elaborately reported with promising outcomes to confine dysphasia diet standards [22][23][24][25]. Pectin is profoundly recognized as a gelling, thickening, and stabilizing agent, which also has great formulation potential to develop DFMs [26].…”