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The importance of shear and extensional rheology and tribology as the design tools for developing food thickeners for dysphagia management
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Document Title
The importance of shear and extensional rheology and tribology as the design tools for developing food thickeners for dysphagia management
Author
Gamonpilas C. Kongjaroen A. Methacanon P.
Affiliations
Advanced Polymer Technology Research Group National Metal and Materials Technology Center (MTEC) 114 Thailand Science Park Paholyothin Road Khlong 1 Khlong Luang Pathumthani12120 Thailand
Type
Article
Source Title
Food Hydrocolloids
ISSN
0268005X
Year
2023
Volume
140
Open Access
All Open Access Bronze
Publisher
Elsevier B.V.
DOI
10.1016/j.foodhyd.2023.108603
Abstract
Food texture manipulation and modification is a practical strategy to reduce the risk of aspiration for dysphagia management. Addition of thickening agent to thicken liquid can increase the bolus transit time thus potentially leading to safer swallowing. The important bolus characteristics for safe swallowing include viscosity hardness cohesiveness and adhesiveness which can be related to the rheological and tribological properties of bolus. Therefore this work highlights the importance of shear and extensional rheology and tribology as the design tools for developing dysphagia food thickeners. A range of commercially available thickening powders (xanthan gum- guar gum- and modified starch-based) was studied to create baseline rheological and tribological data. In general it was observed that the increase in thickener concentration led to increases in shear viscosity viscoelastic properties and extensional viscosity but the impact on tribological behavior was varied depending on the type of thickener and lubrication regime. It was also revealed that at the same liquid consistency based on IDDSI classification xanthan gum-based thickener showed the highest low shear viscosity extensional viscosity and lubricating capacity than the other thickeners. More specifically modified starch-based thickener showed the poorest extensional property and could be the least effective thickener for promoting safer swallowing. The proposed design tools may be used beneficially to tailor novel thickeners for dysphagia management based on the obtained baseline data. Nonetheless in-depth knowledge on the relationship between these properties and in-vivo measurements of swallowing is still required and is key to achieve the most effective therapeutic strategy in the dysphagia treatment. ? 2023 Elsevier Ltd
Keyword
Dysphagia | Extensional viscosity | Lubrication | Shear rheology | Thickeners
Industrial Classification
Knowledge Taxonomy Level 1
Knowledge Taxonomy Level 2
Knowledge Taxonomy Level 3
License
Copyright
Rights
Elsevier Ltd
Publication Source
Scopus