Food and Fermentation Industries >

2022 , Vol. 48 >Issue 19: 99 - 107

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028800

The effect of solution environment on the rheological properties of gum-based thickener for dysphagia

  • YAN Zhun ,
  • TAN Ronghua ,
  • AI Lianzhong ,
  • LAI Phoency ,
  • XIE Fan ,
  • ZHANG Hui
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  • (Shanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering, University of Shanghai for Science and Technology,Shanghai 200093,China)

Received date: 2021-07-30

  Revised date: 2021-10-09

  Online published: 2022-11-01

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Abstract

Patients with dysphagia usually use food gum-based thickeners to assist in swallowing liquid foods. In this paper, a rheometer was used to study the rheological properties of the xanthan gum and guar gum compound system. Moreover, a gum-based thickener for dysphagia using xanthan gum and guar gum as the main raw materials was developed. Besides the influence of temperature, pH and protein beverages (soy milk, high-fat milk, and skimmed milk) on their rheological properties were detected. Results showed that xanthan gum and guar gum played a synergistic effect and the best compounding ratio was 5∶5. The developed gum-based thickener at a mass concentration of 10 g/L possessed strong shear thinning characteristics and good pH and thermal stability. At room temperature (25 ℃), the η50 (apparent viscosity under 50 s-1) of thickened high-fat milk was the largest, and there was no significant difference in the apparent viscosity of thickened skimmed milk and thickened soy milk. At 20-80 ℃, thickened protein beverages had higher apparent viscosity, indicating that the gum-based thickener had a good thickening effect in hot protein drinks and could meet the requirements of safe swallowing for dysphagia. The results of this study can provide theoretical data support and application guidance for the safe application of gum-based thickeners in different solution environments.

Key words： dysphagia; gum-based thickener; rheological property; xanthan gum; guar gum

Cite this article

YAN Zhun , TAN Ronghua , AI Lianzhong , LAI Phoency , XIE Fan , ZHANG Hui . The effect of solution environment on the rheological properties of gum-based thickener for dysphagia[J]. Food and Fermentation Industries, 2022 , 48(19) : 99 -107 . DOI: 10.13995/j.cnki.11-1802/ts.028800

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