Rheological characterisation of food thickeners marketed in Australia in various media for the management of dysphagia. I: Water and cordial

Sopade, P. A., Halley, P. J., Cichero, J. and Ward, L. C. (2007) Rheological characterisation of food thickeners marketed in Australia in various media for the management of dysphagia. I: Water and cordial. Journal of Food Engineering, 79 1: 69-82. doi:10.1016/j.jfoodeng.2006.01.045


Author Sopade, P. A.
Halley, P. J.
Cichero, J.
Ward, L. C.
Title Rheological characterisation of food thickeners marketed in Australia in various media for the management of dysphagia. I: Water and cordial
Journal name Journal of Food Engineering   Check publisher's open access policy
ISSN 0260-8774
Publication date 2007
Year available 2006
Sub-type Article (original research)
DOI 10.1016/j.jfoodeng.2006.01.045
Volume 79
Issue 1
Start page 69
End page 82
Total pages 14
Place of publication Oxford
Publisher Elsevier Sci Ltd
Collection year 2008
Language eng
Subject 329903 Therapies and Therapeutic Technology
321024 Rehabilitation and Therapy - Occupational and Physical
C1
730299 Public health not elsewhere classified
730303 Occupational, speech and physiotherapy
Abstract The viscosity profiles of six commercially available food thickeners (Guarcol (TM), Keltrol (TM), Novartis (TM), Nutricia (TM), QuikThik (TM), and Supercol (TM)) in water and raspberry: cordial were studied in a strain-controlled rheometer at 20 C. The thickened fluids exhibited a shear-thinning behaviour, and their viscosities were not significantly (p > 0.05) affected by holding time up to 24 h. Irrespective of the thickener and dispersing medium, the viscosity increased as the solids content was increased, as did density and yield stress. Rheological models that best fit the flow data of the thickeners in the dispersing media were recommended. At an assumed shear rate of about 50 s(-1) for normal swallowing, predicted and experimental viscosities are not significantly (p > 0.05) different. The recommended models can be used to calculate the weights of the thickener and dispersing medium to achieve a known viscosity of the thickened fluids, match video-fluoroscopy fluids and obtain objective classification of the thickened fluids. (c) 2006 Elsevier Ltd. All rights reserved.
Keyword Engineering, Chemical
Food Science & Technology
thickened fluids
starch
gum
swallowing
yield stress
cordial
rheology models
exponential equation
Videofluoroscopy Fluids
Viscosity
Variability
Mechanics
Thickness
Beverages
Stroke
Acid
Ph
Q-Index Code C1
Q-Index Status Confirmed Code
Additional Notes Avail online 2006 - not claimed in 2007

 
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Created: Mon, 18 Feb 2008, 15:54:31 EST