title: Rheological characteristics of cold thickened beverages containing xanthan gum-based food thickeners used for dysphagia diets.
abstract: Cold beverages are commonly thickened with commercial gum-based food thickeners for consumption by patients with dysphagia. In this study, the rheological properties of a thickened water and five thickened beverages (orange juice, apple juice, grape juice, whole milk, and a sport drink) that were prepared with four commercial instant xanthan gum-based thickeners (coded A-D) were investigated at a 3% thickener concentration. All thickened samples showed high shear-thinning behavior with yield stress at the serving temperature of 8°C. The magnitudes of apparent viscosity (ηa,50), consistency index (K), storage modulus (G'), and loss modulus (G'') of the thickened beverages, except for water, with food thickener A were significantly higher compared with other thickeners (B, C, and D) (P<0.05). The largest increases in K values for thickened beverages were observed at 1-hour storage, and at longer times their K values, except for milk, remained approximately constant. Rheological parameters demonstrated statistically significant differences in flow and dynamic behaviors between the cold thickened beverages prepared with the xanthan gum-based food thickeners (P<0.05), indicating that their rheological properties are strongly influenced by the dispersing medium, the type of food thickener, and storage time. In particular, appropriately selecting a commercial food thickener for preparing thickened beverages seems to be of importance for managing dysphagia.
authors.forename: Hyun M
authors.initials: HM
authors.lastname: Cho
authors.forename: Byoungseung
authors.initials: B
authors.lastname: Yoo
mesh_terms: D000818:Animals; D001628:Beverages / Q000032:analysis*; D032084:Citrus sinensis; D003080:Cold Temperature; D003680:Deglutition Disorders / Q000178:diet therapy*; D004032:Diet; D061215:Energy Drinks / Q000032:analysis; D005503:Food Additives / Q000737:chemistry*; D027845:Malus; D008892:Milk / Q000737:chemistry; D011135:Polysaccharides, Bacterial / Q000737:chemistry*; D012212:Rheology; D014783:Viscosity; D027843:Vitis
chemical_list: D005503:Food Additives; D011135:Polysaccharides, Bacterial; C002563:xanthan gum
keywords: Dysphagia; Food thickener; Rheological property; Thickened beverage; Xanthan gum