dc.contributor.author |
Moret Tatay, Amparo Teresa
|
es_ES |
dc.contributor.author |
Rodríguez García, Julia
|
es_ES |
dc.contributor.author |
Martí Bonmatí, Ezequiel
|
es_ES |
dc.contributor.author |
Hernando Hernando, Mª Isabel
|
es_ES |
dc.contributor.author |
Hernández, María Jesús
|
es_ES |
dc.date.accessioned |
2016-06-06T08:35:52Z |
|
dc.date.available |
2016-06-06T08:35:52Z |
|
dc.date.issued |
2015-10 |
|
dc.identifier.issn |
0268-005X |
|
dc.identifier.uri |
http://hdl.handle.net/10251/65283 |
|
dc.description.abstract |
In order to achieve a safe swallowing in patients with dysphagia, liquids must be thickened. In this work,
two commercial starch based thickeners dissolved inwater,whole milk, apple juice and tomato juice were
studied. The thickeners were Resource®, composed of modified maize starch and Nutilis®, composed of
modified maize starch and gums. They were formulated at two different concentrations corresponding to
nectar- and pudding-like consistencies. Influence of composition, concentration and food matrix on
rheological properties and structure of the resulting pastes were analysed. Viscoelastic measurements and
microscopic observations of the thickeners dissolved in water revealed structural differences due to the
presence of gums. When the thickeners were dissolved in the other food matrices significant statistical
interactions were found between the matrix and the thickener-type in both the viscoelastic and flow parameters.
The most relevant differences were observed for the nectar-like consistency with Nutilis®
thickener in milk and apple juice. These samples had lower zero viscosity values and higher loss tangent
values, that corresponded to weaker structured systems. Light microscopy images showed that the matrix
formed by swollen starch granuleswas interrupted by the presence of gums. The structure of the matrices in
pudding-like formulations became more continuous irrespectively of the matrix employed, and also differences
in viscoelasticity among samples diminished. Although differences were observed in zero shear
viscosity values among samples, the viscosity of the beverages at 50 s 1ecommonly used as a reference for
swallowing e was similar for all samples regardless of the matrix used. |
es_ES |
dc.description.sponsorship |
The authors are grateful to Conselleria de Educacion of Valencia Government (ACIF/2010/240) for financing the contract of author Julia Rodriguez-Garcia. The authors also thank to the Nutritional Companies that generously supplied the thickeners used in the present study. |
en_EN |
dc.language |
Inglés |
es_ES |
dc.publisher |
Elsevier |
es_ES |
dc.relation.ispartof |
Food Hydrocolloids |
es_ES |
dc.rights |
Reserva de todos los derechos |
es_ES |
dc.subject |
Dysphagia |
es_ES |
dc.subject |
Thickeners |
es_ES |
dc.subject |
Gum |
es_ES |
dc.subject |
Rheology |
es_ES |
dc.subject |
Microstructure |
es_ES |
dc.subject.classification |
TECNOLOGIA DE ALIMENTOS |
es_ES |
dc.title |
Commercial thickeners used by patients with dysphagia: Rheological and structural behaviour in different food matrices |
es_ES |
dc.type |
Artículo |
es_ES |
dc.identifier.doi |
10.1016/j.foodhyd.2015.05.019 |
|
dc.relation.projectID |
info:eu-repo/grantAgreement/GVA//ACIF%2F2010%2F240/ |
es_ES |
dc.rights.accessRights |
Cerrado |
es_ES |
dc.contributor.affiliation |
Universitat Politècnica de València. Grupo de Microestructura y Química de Alimentos |
es_ES |
dc.contributor.affiliation |
Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments |
es_ES |
dc.description.bibliographicCitation |
Moret Tatay, AT.; Rodríguez García, J.; Martí Bonmatí, E.; Hernando Hernando, MI.; Hernández, MJ. (2015). Commercial thickeners used by patients with dysphagia: Rheological and structural behaviour in different food matrices. Food Hydrocolloids. 51:318-326. https://doi.org/10.1016/j.foodhyd.2015.05.019 |
es_ES |
dc.description.accrualMethod |
S |
es_ES |
dc.relation.publisherversion |
http://dx.doi.org/10.1016/j.foodhyd.2015.05.019 |
es_ES |
dc.description.upvformatpinicio |
318 |
es_ES |
dc.description.upvformatpfin |
326 |
es_ES |
dc.type.version |
info:eu-repo/semantics/publishedVersion |
es_ES |
dc.description.volume |
51 |
es_ES |
dc.relation.senia |
290887 |
es_ES |
dc.identifier.eissn |
1873-7137 |
|
dc.contributor.funder |
Generalitat Valenciana |
es_ES |