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KMID : 1160620140190040358
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Preventive Nutrition and Food Science
2014 Volume.19 No. 4 p.358 ~ p.362
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Effect of Thickener Type on the Rheological Properties of Hot Thickened Soups Suitable for Elderly People with Swallowing Difficulty
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Kim Sung-Gun
Yoo Wha-Chun
Yoo Byoung-Seung
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Abstract
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Flow and dynamic rheological properties of hot thickened soups for consumption by the elderly people with swallowing difficulty (dysphagia) were investigated at a serving temperature of 60oC. In this study, sea mustard soup (SMS) and dried pollock soup (DPS), which have been widely known as favorable hot soups provided in a domestic hos-pitals and nursing homes for dysphagic patients, were thickened with four commercial xanthan gum (XG)-based food thickeners (coded A∼D) marketed in Korea. Thickened soups prepared with different thickeners showed high shear-thinning flow behaviors (n=0.15∼0.21). Apparent viscosity (ηa,50), consistency index (K), storage modulus (G'), and loss modulus (G") demonstrated differences in rheological behaviors between the XG-based thickeners. The magni-tudes of G' were much higher than those of G" over the entire range of frequency (ω) with the high dependence on ω, showing the rheological behavior similar to a weak gel. In general, all rheological parameter values of thickened DPS samples were higher when compared to the thickened SMS samples. These results indicate that flow and dynamic rheolo-gical properties of hot thickened soups containing commercial XG-based thickeners are strongly dependent on the type of thickener and soup.
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KEYWORD
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food thickener, viscosity, thickened soup, swallowing difficulty, rheological property
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