title: Effect of Salivary Reaction Time on Flow Properties of Commercial Food Thickeners Used for Dysphagic Patients.
abstract: The effect of human saliva on the flow properties of pudding-like thickened water prepared with commercial food thickeners was investigated, and their viscosity differences were also compared as a function of salivary reaction time (0-60 min after the addition of saliva). Food thickeners used in this study were starch-based (SB), gum-containing starch-based (GSB), and gumbased (GB) commercial thickeners marketed in Korea. GB showed no significant reduction in viscosity upon contact with human saliva during the salivary reaction. In contrast, SB almost completely lost its viscosity shortly after the addition of saliva, and GSB significantly reduced its viscosity after 20 min of reaction time but retained its viscosity. The results of this study indicate that GB can enhance the swallowing safety of dysphagic patients by retaining a stable viscosity level without the reduction of viscosity during consumption of thickened fluids, whereas SB may increase the possibility of aspiration owing to a rapid decrease of viscosity upon contact with human saliva.
authors.affiliation: Department of Food Science and Biotechnology, Dongguk University-Seoul, Goyang, Kyunggi-do 10326, Korea.
authors.forename: Hwa-Young
authors.initials: HY
authors.lastname: Lee
authors.affiliation: Department of Food Science and Biotechnology, Dongguk University-Seoul, Goyang, Kyunggi-do 10326, Korea.
authors.forename: Seung-Ro
authors.initials: SR
authors.lastname: Yoon
authors.affiliation: Rheosfood Inc., Seoul 04620, Korea.
authors.forename: Whachun
authors.initials: W
authors.lastname: Yoo
authors.affiliation: Department of Food Science and Biotechnology, Dongguk University-Seoul, Goyang, Kyunggi-do 10326, Korea.
authors.forename: Byoungseung
authors.identifier: 0000-0002-7071-1372
authors.initials: B
authors.lastname: Yoo
keywords: Flow property; Food thickener; Salivary reaction time; Viscosity
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