title: Time-dependent rheology of starch thickeners and the clinical implications for dysphagia therapy.
abstract: The viscosity of nonsolid foods and the stability of their viscosity over time is critical in managing dysphagia. The time-dependent viscosity of liquids thickened with starch-based thickeners was measured at constant temperature and shear rate. Viscosity was measured between 30-min intervals of rest (zero shear) over a period of 17 h at 20.0 degrees C. Two common types of thickeners were evaluated: maize-based and maltodextrin-based (the latter commonly used in pediatrics). The maize-based thickeners undergo a significant decrease in viscosity over the initial 1-4 h following preparation. The maltodextrin-based thickener's viscosity increases significantly 30 min following preparation and is then more stable over time than its maize-based equivalent. These findings suggest that the success of current dysphagia therapies that use thickeners could be influenced by the time-dependent nature of thickened fluid viscosity. Acknowledgment and appropriate selection of the thickener type is shown to be of great importance.
authors.affiliation: Engineering Department, Lancaster University, Lancaster, United Kingdom. m.joyce@lancaster.ac.uk
authors.forename: Richard J
authors.initials: RJ
authors.lastname: Dewar
authors.forename: Malcolm J
authors.initials: MJ
authors.lastname: Joyce
mesh_terms: D003680:Deglutition Disorders / Q000628:therapy*; D006801:Humans; D012212:Rheology / Q000379:methods*; D013213:Starch / Q000008:administration & dosage*; D013997:Time Factors; D016896:Treatment Outcome; D014783:Viscosity
chemical_list: D013213:Starch