Moisture absorption characteristics of food thickeners used for the management of swallowing dysfunctions

Sopade, P. A.; Liang, Steve Y.-W.; Halley, P. J.; Cichero, Julie A. Y.; Ward, Leigh C.

doi:10.1007/s00217-006-0325-x

Cited by 12 publications

(3 citation statements)

References 27 publications

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“…This will change the water‐holding capacity of the starch and consequently the hydration properties of the gums (Sopade et al . ). The thickening capacity of a thickener, the extent of the thinning effect due to the action of the salivary amylase, and the thickening effect during standing time were all influenced by the type of drink (figures , , and ).…”

Section: Discussionmentioning

confidence: 97%

Effect of human saliva on the consistency of thickened drinks for individuals with dysphagia

Vallons¹,

Helmens²,

Oudhuis³

2014

Intl J Lang & Comm Disor

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Section: Discussionmentioning

confidence: 97%

Effect of human saliva on the consistency of thickened drinks for individuals with dysphagia

Vallons¹,

Helmens²,

Oudhuis³

2014

Intl J Lang & Comm Disor

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“…Sopade, Halley, Cichero, Ward, Hui, et al, 2008;Sopade, Halley, Cichero, Ward, Liu, et al, 2008;Sopade, Liang, et al, 2007), In those cases, measurements of viscosity of the thickened beverages were performed in the intermediate region. In this work, the zero shear viscosity, h 0 , the constant viscosity plateau (Fig.…”

Section: Tablementioning

confidence: 99%

“…Modified maize starch (pre-gelatinised) and natural gums (such as xanthan gum or galactomannans) are the polysaccharides normally used (Cichero, 2013;O'Leary, Hanson, & Smith, 2010;Sopade, Liang, Halley, Cichero, & Ward, 2007). Physical treatment of starch makes it able to form a paste even in cold liquids, so it swells and behaves as an instant thickener (National Dysphagia Diet Task Force, 2002).…”

Section: Introductionmentioning

confidence: 99%

Commercial thickeners used by patients with dysphagia: Rheological and structural behaviour in different food matrices

et al. 2015

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Steady and Dynamic Shear Rheological Properties of Gum-Based Food Thickeners Used for Diet Modification of Patients with Dysphagia: Effect of Concentration

Seo

Yoo

2012

Dysphagia

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Gum-based food thickeners are widely used for diet modification for patients with dysphagia in Korea. In this study, the rheological properties of two commercially available gum-based food thickeners (xanthan gum and xanthan-guar gum mixture) marketed in Korea were determined as a function of concentration. The steady and dynamic shear rheological properties of the food thickeners in water were investigated at five different concentrations (1.0 %, 1.5 %, 2.0 %, 2.5 %, and 3.0 % w/w). Both food thickeners showed high shear-thinning fluid characteristics (n = 0.14-0.19) at all concentrations (1.0-3.0 %). In general, the thickener with the xanthan-guar gum mixture showed higher values for steady shear viscosity compared to that with xanthan alone, whereas it showed lower dynamic rheological parameter values. Steady and dynamic rheological parameters demonstrated differences in rheological behaviors between the gum-based food thickeners, indicating that their rheological properties are related to the type of gum and gum concentration. In particular, the type of gum played a role in the time-dependent flow properties of the gum-based food thickeners. Appropriately selecting a commercial food thickener appears to be of great importance for dysphagia therapists and patients.

show abstract

Moisture absorption characteristics of food thickeners used for the management of swallowing dysfunctions

Cited by 12 publications

References 27 publications

Effect of human saliva on the consistency of thickened drinks for individuals with dysphagia

Effect of human saliva on the consistency of thickened drinks for individuals with dysphagia

Commercial thickeners used by patients with dysphagia: Rheological and structural behaviour in different food matrices

Steady and Dynamic Shear Rheological Properties of Gum-Based Food Thickeners Used for Diet Modification of Patients with Dysphagia: Effect of Concentration

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