Dysphagia thickeners in context of use: Changes in thickened drinks viscosity and thixotropy with temperature and time of consumption. Issue 3 (3rd May 2022)

• Record Type: Journal Article
• Authors: Badia‐Olmos, Celia; Laguna, Laura; Rizo, Arantxa; Tárrega, Amparo
• Is Part Of: Journal of texture studies. Volume 53:Issue 3(2022)
• Page Start: 383
• Page End: 395
• Publication Date: 2022-05-03
• Subjects: antithixotropy -- apparent viscosity -- dysphagia -- temperature -- thickened drinks -- thixotropy; Food texture -- Periodicals; Food -- Composition -- Periodicals; 664.02
• DOI: 10.1111/jtxs.12685
• Languages: English
• ISSNs: 0022-4901

Abstract

Abstract: Dysphagia patients might need to thicken drinks. The viscosity of these thickened drinks varies among commercial thickeners and drinks compromising the ingesta safety. The aim of this study was to investigate how temperature and resting time affect the rheological properties of thickened drinks. Four commercial thickeners were used to thicken water, coffee, orange juice, and milk at two concentration levels used in dysphagia drinks (nectar and pudding). To study the effect of temperature, flow curves of thickened drinks at 10°C and 50°C were obtained and to study the effect of resting time, flow curves of thickened drinks at 25°C were obtained at different times (0, 30, and 60 min). All samples displayed shear‐thinning and time‐dependent behavior (thixotropy or antithixotropy). The effect of temperature on viscosity values and relative thixotropic area (RTA) depended on the thickener and the drink. Overall, apparent viscosity showed higher values at 50°C than 10°C, especially in thickeners containing starch and in drinks with higher soluble solids (milk and orange juice). This was attributed to the water absorption of pregelatinized starch granules favored by temperature. Antithixotropy was mainly observed at pudding concentration for the starch‐containing thickeners, and decreased with temperature. The effect of resting time on apparent viscosity and RTA depended also on the drink and thickener. Mostly, apparent viscosity values increased with resting time and antithixotropic behavior decreased. Both effects, increase in viscosity and decrease of antithixotropy with time, indicated that thickening action was being developed over the resting time. Abstract : The apparent viscosity of thickened drinks is higher at 50°C than 10°C, especially in thickeners containing starch and in drinks with higher soluble solids (milk and orange juice). Antithixotropy was mainly observed at the pudding concentration for the starch‐containing thickeners, and in general, decreased with temperature. With resting time, apparent viscosity increased and antithixotropic behavior decreased, indicating that thickening action was being developed over resting time.