Viscosity of gruels for infants: a comparison of measurement procedures.
Numerous studies have been carried out to investigate energy density and consistency of gruels for infants in developing countries. However, starch-rich gruels have a complex rheological behavior and their consistency is difficult to characterize. Many published gruel viscosity data are available, but the lack of standardized viscosity measurement procedures makes comparisons and interpretations difficult. The influences of viscometer type and viscosity measurement conditions on gruels prepared with simple or multicomponent flours were assessed in this study. The results showed a drastic decrease in apparent viscosity when the shear rate increased. Other factors like shear time and gruel temperature also had a marked influence on apparent viscosity. For two types of gruel (maize or multicomponent flour) prepared at different concentrations, correspondences between a short qualitative description of the consistency and apparent viscosity values obtained with several viscometers in different measurement conditions are given. Finally, recommendations are put forward on techniques to obtain valid data on gruel consistency, adapted to each type of study (laboratory, field or large-scale surveys).
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Research Unit 106-Nutrition, Alimentation, Sociétés, Centre IRD, BP 5045, 34032 Montpellier, France.
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D010367:Arachis / Q000737:chemistry; D005504:Food Analysis / Q000379:methods* / Q000592:standards; D006801:Humans; D007223:Infant; D007225:Infant Food / Q000032:analysis*; D016018:Least-Squares Analysis; D002365:Manihot / Q000737:chemistry; D012275:Oryza / Q000737:chemistry; D008897:Panicum / Q000737:chemistry; D015203:Reproducibility of Results; D012212:Rheology; D013025:Glycine max / Q000737:chemistry; D013696:Temperature; D014783:Viscosity; D003313:Zea mays / Q000737:chemistry