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KMID : 1160620140190030242
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Preventive Nutrition and Food Science
2014 Volume.19 No. 3 p.242 ~ p.245
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Relationship between Apparent Viscosity and Line-Spread Test Measurement of Thickened Fruit Juices Prepared with a Xanthan Gum-based Thickener
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Kim Sung-Gun
Yoo Wha-Chun
Yoo Byoung-Seung
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Abstract
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The flow behaviors of three thickened fruit juices (orange, apple, and grape juice) prepared with a commer-cial instant xanthan gum (XG)-based thickener that is marketed in Korea were investigated at different thickener concen-trations (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. The flow distance values measured by the line-spread test (LST) were compared with the apparent viscosity (ηa,50) values measured with a sophisticated computer-controlled rheometer. The ηa,50 values of the juices in-creased as thickener concentration increased, whereas their flow distances decreased. The ηa,50 values at the 30-min set-ting time were much higher than those at the 5-min setting time, indicating that the setting time before serving or con-suming thickened juices can affect viscosity values. Plots comparing ηa,50 values to LST flow distances revealed strong ex-ponential relationships between the two measures (R2=0.989 and R2=0.987 for the 5- and 30-min setting times, re-spectively). 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.
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KEYWORD
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thickener, viscosity, thickened juice, dysphagia, line-spread test
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