Rheological characterization of food thickeners marketed in Australia in various media for the management of dysphagia. III. Fruit juice as a dispersing medium

Sopade, P. A., Halley, P. J., Cichero, J. A. Y., Ward, L. C., Liu, J. and Varliveli, S. (2008) Rheological characterization of food thickeners marketed in Australia in various media for the management of dysphagia. III. Fruit juice as a dispersing medium. Journal of Food Engineering, 86 4: 604-615. doi:10.1016/j.jfoodeng.2007.11.013


Author Sopade, P. A.
Halley, P. J.
Cichero, J. A. Y.
Ward, L. C.
Liu, J.
Varliveli, S.
Title Rheological characterization of food thickeners marketed in Australia in various media for the management of dysphagia. III. Fruit juice as a dispersing medium
Journal name Journal of Food Engineering   Check publisher's open access policy
ISSN 0260-8774
Publication date 2008-06
Sub-type Article (original research)
DOI 10.1016/j.jfoodeng.2007.11.013
Volume 86
Issue 4
Start page 604
End page 615
Total pages 10
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
Abstract Apple, orange and pineapple juices were used to prepare thickened fluids from six Australian commercially available food thickeners that are based on guar gum, modified starch and xanthan gum. Using a strain-controlled rheometer, changes in shear stress with the rate of shear (1–100 s−1) at 20 °C were independent of the thickener or fruit juice. As the solids content of the fluids increased, so were the viscosity, density and extrapolated yield stress. The density, yield stress and viscosity of the thickened fluids were not significantly influenced (p > 0.05) by fruit juice, but the type of thickener significantly (p < 0.05) affected these properties. The Herschel–Bulkley model was found to be the most suitable in describing the rheological data of the thickeners in the fruit juices. The relevant parameters obtained for the recommended models can be used to obtain a known viscosity of the thickened fluids, match to fluids used in videofluoroscopy and obtain objective classification of the thickened fluids. Sample calculations are included.
Keyword Engineering, Chemical
Food Science & Technology
thickened fluids
starch
gum
milk
rheology models
food thickeners
swallowing impairment
Linked Waxy Maize
Fluid-mechanics
Viscosity
Starch
Thickness
Beverages
Q-Index Code C1
Q-Index Status Confirmed Code

 
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Created: Wed, 02 Apr 2008, 16:12:51 EST by Darryl Greensill on behalf of Faculty of Science