TY - JOUR
T1 - Effect of NaCl addition on rheological behaviors of commercial gum-based food thickener used for dysphagia diets
AU - Cho, Hyun Moon
AU - Yoo, Whachun
AU - Yoo, Byoungseung
N1 - Publisher Copyright:
Copyright © 2015 by The Korean Society of Food Science and Nutrition. All rights reserved.
PY - 2015/6/1
Y1 - 2015/6/1
N2 - Rheological properties of thickened fluids used for consumption by people with dysphagia (swallowing difficulty) are very sensitive to several factors, such as thickener type, temperature, pH, sugar, protein, and NaCl. In this study, steady and dynamic rheological properties of thickened water samples mixed with five commercial xanthan gum-based food thickeners (A∼E) were studied in the presence of NaCl at different concentrations (0.3%, 0.6%, 0.9%, and 1.2%). The magnitudes of apparent viscosity (ηa,50), consistency index (K), yield stress (σoc), and dynamic moduli (G′ and G″) showed significant differences in rheological behaviors between thickened samples with various NaCl concentrations. Dynamic moduli values of all thickened samples, except for samples with thickener C, were much higher than those of the control (0% NaCl). All rheological parameter values (K, G′, and G″) in a thickener A were much higher than those in other thickeners. These results suggest that rheological properties of thickened samples containing NaCl are strongly affected by xanthan gum-NaCl interaction and depended on the type of thickener.
AB - Rheological properties of thickened fluids used for consumption by people with dysphagia (swallowing difficulty) are very sensitive to several factors, such as thickener type, temperature, pH, sugar, protein, and NaCl. In this study, steady and dynamic rheological properties of thickened water samples mixed with five commercial xanthan gum-based food thickeners (A∼E) were studied in the presence of NaCl at different concentrations (0.3%, 0.6%, 0.9%, and 1.2%). The magnitudes of apparent viscosity (ηa,50), consistency index (K), yield stress (σoc), and dynamic moduli (G′ and G″) showed significant differences in rheological behaviors between thickened samples with various NaCl concentrations. Dynamic moduli values of all thickened samples, except for samples with thickener C, were much higher than those of the control (0% NaCl). All rheological parameter values (K, G′, and G″) in a thickener A were much higher than those in other thickeners. These results suggest that rheological properties of thickened samples containing NaCl are strongly affected by xanthan gum-NaCl interaction and depended on the type of thickener.
KW - Food thickener
KW - NaCl
KW - Rheological property
KW - Viscosity
KW - Xanthan gum
UR - http://www.scopus.com/inward/record.url?scp=84936988613&partnerID=8YFLogxK
U2 - 10.3746/pnf.2015.20.2.137
DO - 10.3746/pnf.2015.20.2.137
M3 - Article
AN - SCOPUS:84936988613
SN - 2287-1098
VL - 20
SP - 137
EP - 142
JO - Preventive Nutrition and Food Science
JF - Preventive Nutrition and Food Science
IS - 2
ER -