Garcia Jane Mertz, Chambers Edgar
Communication Sciences & Disorders, School of Family Studies & Human Services, Kansas State University, 1405 Campus Creek Road, Manhattan, KS 66506, USA.
Center for Sensory Analysis and Consumer Behavior, 1310 Research Park Dr., Manhattan, KS 66502, USA.
Foods. 2019 Feb 14;8(2):74. doi: 10.3390/foods8020074.
This study examined the changes in viscosity in response to small alterations in the amount of a thickening agent mixed with three commonly thickened beverages. A total of 11 incremental adjustments in the amount of a starch-based thickening agent (5.0 g to 7.0 g) were made. The results showed that the incremental increases resulted in systematic changes to the liquid thickness, reflecting modifications that ranged from a nectar (mildly thick) to a honey-like (moderately thick) level of consistency. The findings emphasize the importance of the proper preparation of thickened beverages, highlighting the need for standards in training practices and the use of simple measurement tools for assuring the prescribed levels of consistency.
本研究检测了在三种常见增稠饮料中，增稠剂用量的微小变化所引起的粘度变化。对基于淀粉的增稠剂用量进行了总共11次增量调整（从5.0克到7.0克）。结果表明，增量增加导致了液体稠度的系统性变化，反映出稠度从花蜜状（轻度浓稠）到蜂蜜状（中度浓稠）的变化。这些发现强调了正确制备增稠饮料的重要性，突出了培训实践标准以及使用简单测量工具以确保规定稠度水平的必要性。
