Dysphagia thickeners in context of use: Changes in thickened drinks viscosity and thixotropy with temperature and time of consumption

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 degrees C and 50 degrees C were obtained and to study the effect of resting time, flow curves of thickened drinks at 25 degrees 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 degrees C than 10 degrees 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.

Automated summary

This study investigated the effects of temperature and resting time on the rheological properties of thickened drinks. The results showed that temperature significantly influenced the viscosity values and the antithixotropic behavior, with different trends observed for different thickeners and drinks. Resting time also had an impact on viscosity values and antithixotropic behavior, with an increase in viscosity and a decrease in antithixotropy observed over time.