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자료유형
학술저널
저자정보
(Dongguk University) (Rheosfood) (Dongguk University)
저널정보
한국식품영양과학회 Preventive Nutrition and Food Science Preventive Nutrition and Food Science Vol.20 No.2
발행연도
수록면
137 - 142 (6page)

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초록· 키워드

Rheological properties of thickened fluids used for consumption by people with dysphagia (swallowing difficulty) are very sensitive to several factors, such as thickener type, temperature, pH, sugar, protein, and NaCl. In this study, steady and dynamic rheological properties of thickened water samples mixed with five commercial xanthan gum-based food thickeners (A∼E) were studied in the presence of NaCl at different concentrations (0.3%, 0.6%, 0.9%, and 1.2%). The magnitudes of apparent viscosity (η<SUB>a,50</SUB>), consistency index (K), yield stress (σ<SUB>oc</SUB>), and dynamic moduli (G" and G") showed significant differences in rheological behaviors between thickened samples with various NaCl concentrations. Dynamic moduli values of all thickened samples, except for samples with thickener C, were much higher than those of the control (0% NaCl). All rheological parameter values (K, G", and G") in a thickener A were much higher than those in other thickeners. These results suggest that rheological properties of thickened samples containing NaCl are strongly affected by xanthan gum-NaCl interaction and depended on the type of thickener.
#food thickener #NaCl #viscosity #xanthan gum #rheological property
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목차

  1. ABSTRACT
  2. INTRODUCTION
  3. MATERIALS AND METHODS
  4. RESULTS AND DISCUSSION
  5. REFERENCES

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