지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Preventive Nutrition and Food Science Preventive Nutrition and Food Science Vol.21 No.1
- 발행연도
- 2016.3
- 수록면
- 73 - 77 (5page)
이용수
초록· 키워드
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Flow and dynamic rheological properties of thickened waters prepared with commercial food thickeners were investigated at different pH levels (3, 4, 5, 6, and 7). The commercial xanthan gum (XG)-based thickener (thickener A) and starch-based thickener (thickener B), which have been commonly used in a domestic hospital and nursing home for patients with swallowing difficulty (dysphagia) in Korea, were selected in this study. Thickened samples with both thickeners at different pH levels showed high shear-thinning flow behaviors (n=0.08∼0.22). Thickened samples at pH 3 showed higher n values and lower consistency index (K) values when compared to those at other pH levels. The K values of thickener A increased with an increase in pH level, while the n values decreased, showing that the flow properties greatly depended on pH. There were no noticeable changes in the K values of thickener B between pH 4 and 7. At pH 3, the thickened water with thickener A showed a higher storage modulus (G") value, while that with thickener B showed a lower G". These rheological parameters exhibited differences in rheological behaviors between XG-based and starch-based thickeners, indicating that the rheological properties of thickened waters appear to be greatly influenced by the acidic condition and the type of food thickener. Appropriately selecting a commercial food thickener seems to be greatly important for the preparation of thickened acidic fluids with desirable rheological properties for safe swallowing.
목차
ABSTRACT
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
REFERENCES
참고문헌 (28)
참고문헌 신청
Cho HM, Yoo B. 2015. Rheological characteristics of cold thickened beverages containing xanthan gum-based food thickeners used for dysphagia diets. J Acad Nutr Diet 115: 106- 111.
Smith CH, Jebson EM, Hanson B. 2014. Thickened fluids: investigation of users' experiences and perceptions. Clin Nutr 33: 171-174.
Mills RH. 2008. Dysphagia management: using thickened liquids. The ASHA Leader 13: 12-13.
Glassburn DL, Deem JF. 1998. Thickener viscosity in dysphagia management: variability among speech-language pathologists. Dysphagia 13: 218-222.
Pelletier CA. 1997. A comparison of consistency and t
Smith CH, Jebson EM, Hanson B. 2014. Thickened fluids: investigation of users' experiences and perceptions. Clin Nutr 33: 171-174.
Mills RH. 2008. Dysphagia management: using thickened liquids. The ASHA Leader 13: 12-13.
Glassburn DL, Deem JF. 1998. Thickener viscosity in dysphagia management: variability among speech-language pathologists. Dysphagia 13: 218-222.
Pelletier CA. 1997. A comparison of consistency and t
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UCI(KEPA) : I410-ECN-0101-2016-594-002777655