title: Serving temperature viscosity measurements of nectar- and honey-thick liquids.
abstract: This study reports the viscosity (thickness) of nectar- and honey-thick liquids measured at a typical serving temperature. Centipoise (cP) measurements were compared for three products (two starch and one gum-based thickener) mixed with five beverages that set for three time intervals (manufacturer-recommended time to thicken, 10 min, and 30 min). The serving temperature of the cold beverages was 4 degrees C (water, apple juice, orange juice, and milk), and the hot beverage (coffee) was measured at 70 degrees C. Statistical analysis showed that all factors interacted with one another, meaning that the viscosity of a nectar- or honey-like liquid varies greatly depending on the type of thickening agent and beverage combination in relation to the amount of time it thickens. Simply Thick, the gum-based thickener, typically produced samples that were the least viscous but they maintained a more consistent level of thickness over time. Serving temperature results are contrasted with viscosity measurements collected at room temperature, showing variable thickening patterns especially related to the type of thickening agent.
authors.affiliation: Communication Sciences & Disorders, School of Family Studies & Human Services, Kansas State University, 139 Campus Creek Complex, Kansas 66506, USA. jgarcia@humec.ksu.edu
authors.forename: Jane Mertz
authors.initials: JM
authors.lastname: Garcia
authors.forename: Edgar
authors.initials: E
authors.lastname: Chambers
authors.forename: Ziad
authors.initials: Z
authors.lastname: Matta
authors.forename: Megan
authors.initials: M
authors.lastname: Clark
mesh_terms: D003679:Deglutition; D003680:Deglutition Disorders; D006722:Honey; D006801:Humans; D010865:Pilot Projects; D013696:Temperature; D014783:Viscosity