- -

Commercial thickeners used by patients with dysphagia: Rheological and structural behaviour in different food matrices

RiuNet: Institutional repository of the Polithecnic University of Valencia

Share/Send to

Cited by

Statistics

Commercial thickeners used by patients with dysphagia: Rheological and structural behaviour in different food matrices

Show simple item record

Files in this item

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 Conselleria de Educacion of Valencia Government ACIF/2010/240 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.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.; Rodriguez Garcia, 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. doi: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


This item appears in the following Collection(s)

Show simple item record