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

Seo, Chan Won; Yoo, Byoungseung

doi:10.1007/s00455-012-9433-x

Cited by 77 publications

(81 citation statements)

References 22 publications

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“…It is also known that the gums in the thickeners interacted differently with the constituents of the dispersing medium, resulting in different rheological behaviors depending on the type of dispersing medium. However, although thickened fluids have been studied by several researchers [1,[9][10][11], no comprehensive study has been conducted on the flow and dynamic rheological properties of TIF for dysphagic infants. To the best of our knowledge, a study by September et al [12] only examined the viscosity of TIF samples prepared with one brand of starch-based food thickener.…”

Section: Introductionmentioning

confidence: 97%

“…The rheological properties of thickened fluids are greatly influenced by thickener type, thickener concentration, and dispersing medium [1,[9][10][11]. It is also known that the gums in the thickeners interacted differently with the constituents of the dispersing medium, resulting in different rheological behaviors depending on the type of dispersing medium.…”

Section: Introductionmentioning

confidence: 99%

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Rheological Behaviors of Thickened Infant Formula Prepared with Xanthan Gum-Based Food Thickeners for Dysphagic Infants

Yoon

Yoo

2017

Dysphagia

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Thickened infant formula (TIF) prepared with commercial xanthan gum (XG)-based food thickeners are commonly used to care for infants with swallowing difficulties or regurgitation. In this study, the rheological properties of TIF prepared with four commercial food thickeners (coded A-D) were determined as a function of thickener concentration, thickener type, and setting time because the selection of an appropriate food thickener for TIF preparation is necessary for managing dysphagia in infants. The flow and dynamic rheological properties of TIF were investigated at three different concentrations (1.0, 2.0, and 3.0% w/w) of XG-based thickener. The flow properties of TIF were described by the power law and Casson models. All TIF samples demonstrated high shearthinning (n = 0.12-0.33) behavior at all concentrations (1.0-3.0%). Their apparent viscosity (g a,50 ), consistency index (K), yield stress (r oc ), storage modulus (G 0 ), and loss modulus (G 00 ) increased with an increase in thickener concentration. In general, TIF with thickener A had much higher values for all flow parameters at each thickener concentration when compared to TIF with other thickeners (B, C, and D). However, the n values of TIF samples with thickener A were much lower, indicating that they are less slimy and have better mouthfeel than those of TIF samples with other thickeners. All TIF samples with different thickeners produced different thickening patterns over a setting time. The flow and dynamic rheological parameters demonstrated differences in the rheological behaviors between XG-based thickeners, indicating that their rheological properties are related to the concentration and type of thickener as well as the setting time. These results suggest the importance of considering not only the concentration and type of thickeners but also the time being administered after its addition to effectively treat dysphagic infants. In addition, selecting an appropriate commercial food thickener appears to be of great importance for the safe and easy swallowing of dysphagic infants.

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Section: Introductionmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

Rheological Behaviors of Thickened Infant Formula Prepared with Xanthan Gum-Based Food Thickeners for Dysphagic Infants

Yoon

Yoo

2017

Dysphagia

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“…Highly viscous soluble fiber can be used to thicken and form a cohesive gel-matrix in a concentration-dependent manner when hydrated, increasing bolus viscosity and cohesion and facilitating passage of an intact bolus. This reduces the risk of aspiration [4,5] .…”

Section: Esophagusmentioning

confidence: 99%

A review of gastrointestinal physiology and the mechanisms underlying the health benefits of dietary fiber: Matching an effective fiber with specific patient needs

McRorie¹,

Fahey²

2013

Clinical Nursing Studies

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A primary function of the gastrointestinal tract is to provide the body with water, electrolytes and nutrients. It accomplishes this by ingestion, mechanical shearing, mixing and movement of the food through the gastrointestinal tract (motor events), secretion of digestive juices (≈ 6 liters per day) for degradation of complex nutrients into simple nutrients (e.g. complex carbohydrate into simple sugars), absorption of simple nutrients, water and electrolytes, and bacterial degradation of residue in the large bowel / elimination of waste. The small bowel is ≈ 7 meters long with a mucosa that is studded with millions of villi (each with microvilli), giving the small bowel a surface area approximately the size of a tennis court. Most digestion/absorption normally occurs early in the proximal small bowel. Non-digested/absorbed chyme arrives as a liquid in the cecum, and, under normal conditions, is gradually dehydrated as it slowly passes through the large bowel until it is eliminated as formed stool. Different types of dietary fiber can exert specific mechanical effects on each of these gastrointestinal functions, which can lead to local benefits (e.g. relief of constipation) as well as systemic benefits (e.g. cholesterol lowering, improved glycemic control). Three characteristics of fiber (solubility, viscosity and fermentation) are predictive of the health benefits of different fiber types. Based on these three characteristics, dietary fiber can be divided into four clinically meaningful designations that support recommendations to address the specific healthcare needs of each patient. This review will describe the four clinically meaningful designations for dietary fiber, and provide a summary of the clinical studies that support the health benefits for each.

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“…É defi nida como um processo altamente coordenado dividido em quatro fases, duas delas voluntárias, a oral preparatória e a oral; e duas involuntárias, a fase faríngea e a esofágica (SEO & YOO, 2012).…”

Section: Introductionunclassified

Desenvolvimento de espessante alimentar com valor nutricional agregado, destinado ao manejo da disfagia

et al. 2014

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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

Cited by 77 publications

References 22 publications

Rheological Behaviors of Thickened Infant Formula Prepared with Xanthan Gum-Based Food Thickeners for Dysphagic Infants

Rheological Behaviors of Thickened Infant Formula Prepared with Xanthan Gum-Based Food Thickeners for Dysphagic Infants

A review of gastrointestinal physiology and the mechanisms underlying the health benefits of dietary fiber: Matching an effective fiber with specific patient needs

Desenvolvimento de espessante alimentar com valor nutricional agregado, destinado ao manejo da disfagia

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