Abstract
Objective
To determine whether a gum-containing thickener maintains its viscosity better during oral processing than a completely starch-based thickener.
Methods
Thirty-five healthy volunteers participated in a double-blind, cross-over study. Artificial tap water was thickened to honey-like consistency (effective viscosity of 1,300±100 mPa·s at a shear rate of 50 per second at 20oC) with a starch-based thickener (SB) or a gum-containing thickener (GC). Bolus viscosity was determined after standardized oral processing of the thickened water by the subjects for 10 and 20 seconds. Significant effects were determined by ANOVA analysis and pairwise comparisons.
Results Both thickeners were susceptible to breakdown during oral processing. However, GC-thickened water retained its viscosity significantly better than SB-thickened water.
Conclusion
The presence of gums has a protective effect on the starch hydrolysis by salivary amylase in thickened drinks, which may facilitate safer swallowing.
To determine whether a gum-containing thickener maintains its viscosity better during oral processing than a completely starch-based thickener.
Methods
Thirty-five healthy volunteers participated in a double-blind, cross-over study. Artificial tap water was thickened to honey-like consistency (effective viscosity of 1,300±100 mPa·s at a shear rate of 50 per second at 20oC) with a starch-based thickener (SB) or a gum-containing thickener (GC). Bolus viscosity was determined after standardized oral processing of the thickened water by the subjects for 10 and 20 seconds. Significant effects were determined by ANOVA analysis and pairwise comparisons.
Results Both thickeners were susceptible to breakdown during oral processing. However, GC-thickened water retained its viscosity significantly better than SB-thickened water.
Conclusion
The presence of gums has a protective effect on the starch hydrolysis by salivary amylase in thickened drinks, which may facilitate safer swallowing.
| Original language | English |
|---|---|
| Pages (from-to) | 772-777 |
| Number of pages | 6 |
| Journal | Annals of Rehabilitation Medicine |
| Volume | 39 |
| Issue number | 5 |
| DOIs | |
| Publication status | Published - 26 Oct 2015 |
| Externally published | Yes |
Keywords
- amylases
- dysphagia
- saliva
- tara gum
- thickener