Rheological characterization of thickened protein‐based beverages under different food thickeners and setting times

Kim, Chong-Yun; Yoo, Byoungseung

doi:10.1111/jtxs.12332

Cited by 19 publications

(17 citation statements)

References 18 publications

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“…The NDD defines thickened liquids as thin (1–50 mPa·s), nectar-thick (51–350 mPa·s), honey-thick (351–1,750 mPa·s), and pudding-thick (> 1,750 mPa·s). Several researchers have studied the flow characterizations of various thickened liquids based on NDD thickness levels [567]. Recently, the International Dysphagia Diet Standardization Initiative (IDDSI) developed a standard framework for classifying thickened fluids by levels with a syringe flow test.…”

Section: Introductionmentioning

confidence: 99%

Standard Recipes for the Preparation of Thickened Barium Liquids Used in the Diagnosis of Dysphagia

Jae-Chun

Yoo²,

Yoo

2019

Clin Nutr Res

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Barium sulfate is commonly used to prepare contrast media for videofluorograpy. The flow characteristics of thickened liquids formulated for oropharyngeal imaging are known to be greatly affected by the addition of barium. In this study, thickened barium liquids were prepared by mixing a commercial xanthan gum (XG)-based thickener (Visco-up®) at different concentrations (0.1%–3.0%) with barium powder (Baritop HD®), and differences in the viscosity between thickened non-barium and thickened barium liquids were investigated. In addition, the thickness levels of thickened barium liquids, which are based on the National Dysphagia Diet (NDD) and International Dysphagia Diet Standardization Initiative (IDDSI) guidelines, were classified by measuring the viscosity (NDD) and gravity flow through a syringe (IDDSI) with 0.1%–3.0% thickener concentrations. The apparent viscosity (ηa,50) values of thickened barium liquids were much higher than those of thickened non-barium liquids, indicating that the addition of barium to the XG-based thickener resulted in further thickening. Standard recipes for preparing thickened barium liquids with desirable thickness levels were also established, showing the different thickener concentrations corresponding to the different NDD and IDDSI levels.

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Section: Introductionmentioning

confidence: 99%

Standard Recipes for the Preparation of Thickened Barium Liquids Used in the Diagnosis of Dysphagia

Jae-Chun

Yoo²,

Yoo

2019

Clin Nutr Res

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“…In spite of the higher concentration of FOS and psyllium husk in beverages compared to the other gums, these did not show a significant improvement in stabilizing the beverage samples. Xanthan gum at 3% (w/v) concentration was added to the whole milk, skim milk, and soybean milk showed 37.6 cP, 33.2 cP, and 41.7 cP viscosity, respectively (Kim & Yoo, ). Whereas Xu et al () showed better colloidal stability in juice samples due to better flexibility of gellan gum that resulted in more intermolecular associations.…”

Section: Resultsmentioning

confidence: 99%

Optimization and modeling of novel multigrain beverage: Effect of food additives on physicochemical and functional properties

Fernandes

Sonawane

Arya

2019

J Food Process Preserv

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This research aims to develop model for multigrain beverage with improving the stability and functionality of beverage using food additives. The mixture design model suggests the optimized ratio for multigrain formulation was 3.34:3.98:2.48:0.26 for barley, oats, buckwheat, and red rice, respectively. The multigrain beverages with enzyme concentration 4 μl were optimized to treat the multigrain beverages. Fructooligosaccharides 7.5%, psyllium husk 0.10%, xanthan gum 0.04%, and guar gum 0.06% were optimum to enhance multigrain beverages. The viscosity of the beverages incorporated with 0.1% of psyllium husk, 0.2% of gellan gum, 0.04% of xanthan gum, and 0.06% of guar gum, respectively were found to be comparable and were between 50 and 60 cP. This formulation of grains and additives helps in the development of low glycemic index multigrain beverage. Practical applications The aim of the study to provide balance nutrition through beverages using multigrain beverages. The present study challenges with ingredient selection as well as settling issue which resolve with sensory testing and with application of hydrocolloids which helps in development of low GI multigrain beverages.

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“…For example, a study conducted previously by one of the author revealed n value of thickened fluids within the range of 0.16–0.39 (Hadde, Nicholson, & Cichero, 2015). A recent study on the rheology of protein‐based beverages using different food thickeners even observed a lower and narrower n value of only 0.14–0.21 (Kim & Yoo, 2018). Despite of these studies, there is still not enough literature evidences to specify a suitable range of shear thinning for thickened fluids.…”

Section: Thickened Fluidsmentioning

confidence: 99%

Texture and texture assessment of thickened fluids and texture‐modified food for dysphagia management

Hadde

Chen

2020

Journal of Texture Studies

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Thickened fluids and texture‐modified foods are commonly used in the medical management of individuals who suffer from swallowing difficulty (known as dysphagia). However, how to reliably assess texture properties of such food systems is still a big challenge both to industry and to academic researchers. This article aims to identify key physical parameters that are important for objective assessment of such properties by reviewing the significance of rheological or textural properties of thickened fluids and texture‐modified foods for swallowing. Literature reviews have identified that dominating textural properties in relation to swallowing could be very different for thickened fluids and for texture‐modified foods. Important parameters of thickened fluids are generally related with the flow of the bolus in the pharyngeal stage, while important parameters of texture‐modified foods are generally related with the bolus preparation in the oral stage as well as the bolus flow in the pharyngeal stage. This review helps to identify key textural parameters of thickened fluids and texture‐modified foods in relation to eating and swallowing and to develop objective measuring techniques for quality control of thickened fluids and texture‐modified foods for dysphagia management.

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Rheological characterization of thickened protein‐based beverages under different food thickeners and setting times

Cited by 19 publications

References 18 publications

Standard Recipes for the Preparation of Thickened Barium Liquids Used in the Diagnosis of Dysphagia

Standard Recipes for the Preparation of Thickened Barium Liquids Used in the Diagnosis of Dysphagia

Optimization and modeling of novel multigrain beverage: Effect of food additives on physicochemical and functional properties

Texture and texture assessment of thickened fluids and texture‐modified food for dysphagia management

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