Lim Woobin, Jeong Yulim, Yoo Byoungseung
Department of Food Science and Biotechnology, Dongguk University-Seoul, Goyang 10326, Korea.
Clin Nutr Res. 2022 Jan 21;11(1):1-8. doi: 10.7762/cnr.2022.11.1.1. eCollection 2022 Jan.
Food thickeners are commonly used to prepare thickened liquids for the management of dysphagia. The National Dysphagia Diet (NDD) thickness levels of thickened liquids prepared with commercial food thickeners are known to vary depending on the thickener type, recommended amount of thickener, thickener brand, and preparation instructions. Particularly, detailed preparation instructions must be provided by the manufacturers to achieve the correct thickness levels. However, the rheological information on product labels provided by manufacturers is typically not accurate. Here, various pudding-thick liquids were prepared by mixing commercial xanthan gum (XG)-based thickeners based on the manufacturers' guidelines, and their rheological properties were characterized. Several thickened liquids prepared with four different XG-based thickeners (A-D) marketed in Korea did not meet the pudding-like criterion (> 1,750 mPa·s) based on the NDD guidelines. Significant differences in rheological parameter values (η, n, and G') were also identified among the various thickened liquids. Only one thickener (thickener A) manufactured in Korea showed optimal results, which satisfied the pudding-thick viscosity range for various food liquids and also showed lower stickiness and enhanced bolus formation ability for easy and safe swallowing when compared to other thickeners (B, C, and D).
食品增稠剂通常用于制备增稠液体，以管理吞咽困难。众所周知，使用商业食品增稠剂制备的增稠液体的国家吞咽困难饮食（NDD）厚度水平会因增稠剂类型、推荐的增稠剂用量、增稠剂品牌和制备说明而有所不同。特别是，制造商必须提供详细的制备说明，以达到正确的厚度水平。然而，制造商提供的产品标签上的流变学信息通常不准确。在此，根据制造商的指导方针，通过混合基于商业黄原胶（XG）的增稠剂制备了各种布丁状增稠液体，并对其流变学特性进行了表征。根据NDD指南，用在韩国销售的四种不同的基于XG的增稠剂（A-D）制备的几种增稠液体不符合布丁状标准（>1750 mPa·s）。在各种增稠液体中还发现了流变学参数值（η、n和G'）的显著差异。韩国制造的只有一种增稠剂（增稠剂A）显示出最佳效果，它满足了各种食品液体的布丁状浓稠度范围，并且与其他增稠剂（B、C和D）相比，还表现出较低的粘性和增强的食团形成能力，便于安全吞咽。
