Inaccuracies in preparing fluid foods to target thickness levels can increase the risk of aspiration ( 3). The effective treatment of dysphagia requires that fluid foods are consistently prepared with the correct viscosity. Therefore, thin fluids are commonly thickened with commercial food thickeners to reduce the risk of aspiration and optimize the swallowing ability of patients with dysphagia.
Diet modification is a compensatory technique needed for the clinical management of dysphagic patients ( 1, 2). These results indicate that the LST can be a suitable instrument for evaluating the viscosity of thickened fruit juices prepared with different XG-based thickener concentrations and setting times for the dysphagia diet.ĭysphagia is generally defined as a difficulty or inability to swallow thin fluid foods such as water, juice, tea, and coffee, which may lead to aspiration pneumonia and other respiratory problems. Plots comparing η a,50 values to LST flow distances revealed strong exponential relationships between the two measures (R 2=0.989 and R 2=0.987 for the 5- and 30-min setting times, respectively). The η a,50 values at the 30-min setting time were much higher than those at the 5-min setting time, indicating that the setting time before serving or consuming thickened juices can affect viscosity values. The η a,50 values of the juices increased as thickener concentration increased, whereas their flow distances decreased. The flow distance values measured by the line-spread test (LST) were compared with the apparent viscosity (η a,50) values measured with a sophisticated computer-controlled rheometer. The flow behaviors of three thickened fruit juices (orange, apple, and grape juice) prepared with a commercial instant xanthan gum (XG)-based thickener that is marketed in Korea were investigated at different thickener concentrations (1.0%, 1.5%, 2.0%, 2.5%, 3.0%, and 3.5%) and setting times (5 and 30 min) using a rheometer and a line-spread measurement method.
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