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Effect of pH on Rheological Properties of Dysphagia-Oriented Thickened Water
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  • Journal title : Preventive Nutrition and Food Science
  • Volume 21, Issue 1,  2016, pp.73-77
  • Publisher : The Korean Society of Food Science and Nutrition
  • DOI : 10.3746/pnf.2016.21.1.73
 Title & Authors
Effect of pH on Rheological Properties of Dysphagia-Oriented Thickened Water
Yoon, Seung-No; Yoo, Byoungseung;
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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.
food thickener;pH;thickened water;swallowing difficulty;rheological property;
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