Journal
CURRENT RESEARCH IN FOOD SCIENCE
Volume 3, Issue -, Pages 19-29Publisher
ELSEVIER
DOI: 10.1016/j.crfs.2020.02.001
Keywords
Dysphagia; Thickeners; Flaxseed gum; Rheology; Tribology
Categories
Funding
- Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior -Brasil (CAPES) [001]
- Fundacao de Apoioa Pesquisa do Estado de Sao Paulo (FAPESP) [2016/05448-8, 2011/51707-1, EMU 2009/54137-1, 2007/58017-5, 2006/03263-9, 2004/08517-3]
- Conselho Nacional de Desenvolvimento Cientifico e Tecnologico (CNPq)
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Dysphagia is a swallowing disorder that mainly affects elderly but can be minimized by thickening of liquid foods. Flaxseed gum (FG) was studied as a potential alternative thickener for dysphagia patients in comparison to commercial thickeners based on xanthan gum (XG) and modified starch (MS). Rheological and tribological responses of biopolymer-based thickening solutions (0.75-3% w/w) incorporated in different food matrices (water, orange-flavoured soy juice and skim milk) were recorded and correlated. In general, the increase in gums concentration led to increases in viscosity, viscoelastic properties and lubricating capacity. An opposite behavior was observed for the MS-based products, since an increase in concentration led to a lower increase in viscosity and viscoelastic properties but caused a decrease in the lubricating capacity. These results indicated that associating tribology to rheology is crucial to further define formulations with pleasant swallowing characteristics.
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