Sensory Characteristics of Beverages Prepared with Commercial Thickeners Used for Dysphagia Diets

Matta, Ziad; Chambers, Edgar; Garcia, Jane Mertz; Helverson, Jennifer

doi:10.1016/j.jada.2006.04.022

Cited by 126 publications

(120 citation statements)

References 13 publications

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“…[2][3][4] Additionally, thickening products alter flavor and texture characteristics of the base beverage and produce different thickening patterns over time. [5][6][7][8] Variability across products and within products is of added concern since clinical judgments of thickness are not reliable. 9 Temperature also affects thickness of liquids.…”

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confidence: 99%

Serving Temperature Viscosity Measurements of Nectar- and Honey-Thick Liquids

et al. 2007

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This study reports the viscosity (thickness) of nectar-and honey-thick liquids measured at a typical serving temperature. Centipoise (cP) measurements were compared for three products (two starch and one gum-based thickener) mixed with five beverages that set for three time intervals (manufacturer recommended time to thicken, 10 and 30 minutes). The serving temperature of the cold beverages was 4º C (water, apple juice, orange juice, and milk), and the hot beverage (coffee) was measured at 70º C. Statistical analysis showed that all factors interacted with one another, meaning that the viscosity of a nectar-or honey-like liquid varies greatly depending on the type of thickening agent and beverage combination in relation to the amount of time its thickens. Simply Thick, the gum-based thickener, typically produced samples that were the least viscous but they maintained a more consistent level of thickness over time.Serving temperature results are contrasted with viscosity measurements collected at room temperature, showing variable thickening patterns especially related to the type of thickening agent.Key Words: viscosity, thickened liquids, temperature 2 Complex issues surround the use of thickened liquids in dysphagia management including aspects of their preparation and service delivery. Current practice patterns suggest that many facilities make use of thickened liquids that require some type of preparation such as a powder or gel-product mixed with a beverage to produce a target level of thickness.1 Achieving an appropriate level of consistency is complicated by a number of factors including insufficient production information on labels about thickening properties, vague guidelines about their preparation, as well as staff compliance in their service delivery. [2][3][4] Additionally, thickening products alter flavor and texture characteristics of the base beverage and produce different thickening patterns over time. [5][6][7][8] Variability across products and within products is of added concern since clinical judgments of thickness are not reliable. 9Temperature also affects thickness of liquids. Bourne 10 noted that the "viscosity of fluids is highly temperature dependent" (p. 235). The effect often is described by the Arrhenius relationship which indicates that the natural logarithm of the viscosity of most liquids shows a direct inverse relationship to temperature. 11 This inverse relationship (thickness decrease with temperature increase) has been documented with both liquid and semi-solid consistencies. 12-14Additionally, some products (such as water) have a preferred temperature that impacts its consumption. 15 Temperature manipulation often is a consideration related to aspects of swallowing. For example, a cold bolus is applied to enhance the immediacy of a pharyngeal swallow response and recognition of the bolus in the mouth for some patients with dysphagia. 16,17 Other patients demonstrate improved esophageal function in response to hot water swallows. 18The viscosity measurement of a thick...

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Serving Temperature Viscosity Measurements of Nectar- and Honey-Thick Liquids

et al. 2007

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“…The change of the taste by adding thickeners to a beverage has been addressed previously [31]. In a study by Matta et al, [31] starch based and gum based thickeners were added into coffee, milk, apple juice and orange juice to achieve nectar-like and honey-like consistencies.…”

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confidence: 99%

“…In a study by Matta et al, [31] starch based and gum based thickeners were added into coffee, milk, apple juice and orange juice to achieve nectar-like and honey-like consistencies. It was shown that all thickeners suppressed the main flavors of the base beverages and changed the taste (bitter, sour, metallic or astringent) in some beverages.…”

Section: Discussionmentioning

confidence: 99%

In vitro evaluation of the erosive potential of viscosity-modified soft acidic drinks on enamel

et al. 2013

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OBJECTIVE: The objective of this in vitro study was to investigate the effect of viscositymodified soft acidic drinks on enamel erosion. MATERIALS AND METHODS: A total of 108 bovine enamel samples ( = 3 mm) were embedded in acrylic resin and allocated into six groups (n = 18). Soft acidic drinks (orange juice, Coca-Cola, Sprite) were used both in their regular forms and at a kinetic viscositiy of 5 mm(2)/s, which was adjusted by adding hydroxypropyl cellulose. All solutions were pumped over the enamel surface from a reservoir with a drop rate of 3 ml/min. Each specimen was eroded for 10 min at 20°C. Erosion of enamel surfaces was measured using profilometry. Data were analyzed using independent t tests and one-way ANOVAs (p < 0.05). RESULTS: Enamel loss was significantly higher for the regular (Coca-Cola, 5.60 ± 1.04 m; Sprite, 5.49 ± 0.94 m; orange juice, 1.35 ± 0.4 m) than for the viscosity-modified drinks (Coca-Cola, 4.90 ± 0.34 m; Sprite, 4.46 ± 0.39 m; orange juice, 1.10 ± 0.22 m). CONCLUSION: For both regular and viscosity-modified forms, Coca-Cola and Sprite caused higher enamel loss than orange juice. Increasing the viscosity of acidic soft drinks to 5 mm(2)/s reduced enamel erosion by 12.6-18.7 %. CLINICAL RELEVANCE: The erosive potential of soft acidic drinks is not only dependent on various chemical properties but also on the viscosity of the acidic solution and can be reduced by viscosity modification. ABSTRACTObjective The objective of this in vitro study was to investigate the effect of viscosity-modified soft acidic drinks on enamel erosion. Materials and Methods A total of 108 bovine enamel samples (∅=3 mm) were embedded in acrylic resin and allocated to 6 groups (n=18). Soft acidic drinks (orange juice, Coca-Cola, Sprite) were used both in their regular forms and at a kinetic viscositiy of 5 mm 2 /s, which was adjusted by adding hydroxypropyl cellulose (HPC). All solutions were pumped over the enamel surface from a reservoir with a drop rate of 3ml/min. Each specimen was eroded for 10 min at 20°C.Erosion of enamel surfaces was measured using profilometry. Data were analyzed using independent t-tests and one-way ANOVAs (p<0.05). Results

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“…The increase in milk viscosity causes a change in its consistency, with a consequent alteration in the flow. This makes early escape to the oropharynx difficult and allows better management of the alimentary bolus and coordination of suction, breathing, and swallowing [8][9][10] .…”

Section: Introductionmentioning

confidence: 99%

Study on viscosity modification of human and formula milk for infants with dysphagia

et al. 2017

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Purpose: to analyze the modification of the viscosity of human milk and infant formula.Methods: three studies were performed to assess the viscosity and effect of time on infant formula with a thickener, at concentrations of 2, 3, and 5%, as well as raw and pasteurized human milk at concentrations of 2, 3, 5, and 7% at 37ºC, for 60 minutes. Rice cereal was used as a thickening agent. The viscosity was evaluated using a Ford Cup-type viscometer, and the samples were analyzed at 20-minute intervals. Significant differences were assessed using the ANOVA test.Results: no significant differences in viscosity were observed over time in concentrations of 2, 3, and 5%. There was a difference in the viscosity between human milk and infant formula, in concentrations of 2% and 5%, 2% and 7%, 3% and 5%, and 3% and 7%, independently of the time intervals evaluated.Conclusion: the findings of this study demonstrate the need for different concentrations of the thickening agent for human milk and infant formula. Rice cereal is a suitable therapeutic option for newborns presented with dysphagia in concentrations of 2, 3, 5, and 7%, due to its effect on the viscosity and flow reduction, provided that the feeding time is considered.

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Sensory Characteristics of Beverages Prepared with Commercial Thickeners Used for Dysphagia Diets

Cited by 126 publications

References 13 publications

Serving Temperature Viscosity Measurements of Nectar- and Honey-Thick Liquids

Serving Temperature Viscosity Measurements of Nectar- and Honey-Thick Liquids

In vitro evaluation of the erosive potential of viscosity-modified soft acidic drinks on enamel

Study on viscosity modification of human and formula milk for infants with dysphagia

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