کد مقاله کد نشریه سال انتشار مقاله انگلیسی ترجمه فارسی نسخه تمام متن
2653136 1564055 2015 6 صفحه PDF سفارش دهید دانلود کنید
عنوان انگلیسی مقاله ISI
Rheological Characteristics of Cold Thickened Beverages Containing Xanthan Gum–Based Food Thickeners Used for Dysphagia Diets
ترجمه فارسی عنوان
ویژگی های رئولوژیک نوشیدنی های غلیظ سرد شامل قوام دهنده های خوراکی مبتنی بر صمغ زانتان برای رژیم های دیسفاژی
کلمات کلیدی
اختلال بلع؛ قوام دهنده های غذایی؛ نوشیدنی غلیظ ؛ صمغ زانتان؛ ویژگی رئولوژیکی
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی

Cold beverages are commonly thickened with commercial gum-based food thickeners for consumption by patients with dysphagia. In this study, the rheological properties of a thickened water and five thickened beverages (orange juice, apple juice, grape juice, whole milk, and a sport drink) that were prepared with four commercial instant xanthan gum–based thickeners (coded A-D) were investigated at a 3% thickener concentration. All thickened samples showed high shear-thinning behavior with yield stress at the serving temperature of 8°C. The magnitudes of apparent viscosity (ηa,50), consistency index (K), storage modulus (G′), and loss modulus (G′′) of the thickened beverages, except for water, with food thickener A were significantly higher compared with other thickeners (B, C, and D) (P<0.05). The largest increases in K values for thickened beverages were observed at 1-hour storage, and at longer times their K values, except for milk, remained approximately constant. Rheological parameters demonstrated statistically significant differences in flow and dynamic behaviors between the cold thickened beverages prepared with the xanthan gum–based food thickeners (P<0.05), indicating that their rheological properties are strongly influenced by the dispersing medium, the type of food thickener, and storage time. In particular, appropriately selecting a commercial food thickener for preparing thickened beverages seems to be of importance for managing dysphagia.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of the Academy of Nutrition and Dietetics - Volume 115, Issue 1, January 2015, Pages 106–111
نویسندگان
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