Department of Endocrinology and Nutrition, Miguel Servet Hospital, 50009 Zaragoza, Spain.
Food Technology, Faculty of Veterinary, AgriFood Institute of Aragon (IA2), Zaragoza University, C/Miguel Servet, 177, 50013 Zaragoza, Spain.
Nutrients. 2022 Aug 23;14(17):3455. doi: 10.3390/nu14173455.
The adaptation of liquids for patients with dysphagia requires precision and individualization in the viscosities used. We describe the variations of viscosity in water at different concentrations and evolution over time of the three compositions of commercial thickeners that are on the market (starch, starch with gums, and gum). By increasing the concentration in water, the viscosity of gum-based thickeners increases linearly, but it did not reach pudding texture, whereas the viscosity of the starch-based thickeners (alone or mixed with gums) rapidly reaches very thick textures. We modeled the viscosity at different concentrations of the four thickeners using regression analysis (R2 > 0.9). We analyzed viscosity changes after 6 h of preparation. The viscosity of gum-based thickeners increased by a maximum of 6.5% after 6 h of preparation, while starch-based thickeners increased by up to 43%. These findings are important for correct handling and prescription. Gum-based thickeners have a predictable linear behavior with the formula we present, reaching nectar and honey-like textures with less quantity of thickener, and are stable over time. In contrast, starch thickeners have an exponential behavior which is difficult to handle, they reach pudding-like viscosity, and are not stable over time.
为吞咽困难患者调配液体时，需精准且个体化地调配使用不同黏度的液体。我们描述了水在不同浓度下的黏度变化，以及三种市售增稠剂（淀粉、含胶淀粉和胶）随时间的演变。通过增加水中的浓度，胶基增稠剂的黏度呈线性增加，但并未达到布丁状质地，而淀粉基增稠剂（单独或与胶混合）的黏度则迅速达到非常浓稠的质地。我们使用回归分析（R2>0.9）对四种增稠剂在不同浓度下的黏度进行了建模。我们分析了制备后 6 小时的黏度变化。制备 6 小时后，胶基增稠剂的黏度最多增加了 6.5%，而淀粉基增稠剂的黏度最多增加了 43%。这些发现对于正确的处理和处方很重要。胶基增稠剂具有我们提出的可预测的线性行为，用较少的增稠剂即可达到花蜜和蜂蜜状的质地，且随时间稳定。相比之下，淀粉增稠剂具有难以处理的指数行为，其黏度达到布丁状，且随时间不稳定。
