Viscosity measurements of nectar- and honey-thick liquids: product, liquid, and time comparisons.
This study compared the viscosity (thickness) of five different liquids thickened to nectar- or honey-like consistencies with a variety of thickening products. Samples were prepared using manufacturer guidelines and viscosity was measured at the recommended time to thicken (standard) and also after 10 and 30 min. Centipoise (cP) measurements of the samples were compared across products and within product lines for each level of thickness at all three time periods. Statistical analysis showed that the viscosity of a nectar- or honey-like liquid was highly dependent on the type of thickening product and the time it was allowed to thicken. Variability in viscosity measurements also was noted within a product line for thickening various liquids. Results are discussed in relation to the National Dysphagia Diet guidelines for nectar- and honey-like consistencies.
Garcia
Jane Mertz
JM
Communication Sciences & Disorders, School of Family Studies & Human Services, Kansas State University, Manhattan, Kansas 66506-1403, USA. jgarcia@humec.ksu.edu
Chambers
Edgar
E
Matta
Ziad
Z
Clark
Megan
M
D000704:Analysis of Variance; D003257:Consumer Product Safety; D003679:Deglutition / Q000502:physiology; D003680:Deglutition Disorders / Q000503:physiopathology; D005526:Food, Formulated; D006722:Honey; D006801:Humans; D066298:In Vitro Techniques; D008422:Materials Testing; D009994:Osmolar Concentration; D011336:Probability; D012680:Sensitivity and Specificity; D013997:Time Factors; D014783:Viscosity