An alternative elongational method to study the effect of saliva on thickened fluids for dysphagia nutritional support

An alternative elongational method to study the effect of saliva on thickened fluids for... Powder thickeners are used to modify liquid consistency in dysphagia management. These thickeners may contain starches, gums or their mixtures. Since the salivary α-amylase enzyme favours starch hydrolysis, this might affect the overall rheology of thickened fluids. This study provides a first insight into the impact of salivary α-amylase on the elongational properties of different types of thickened fluids, differentiating between gum-based and starch-based fluids, when considering the axial force developed during uniaxial elongation. The experimental results obtained in this study showed a dramatic decrease in the axial force as a result of salivary α-amylase addition to a pudding-like starch-based thickened fluid, while no significant change was observed after addition to a pudding-like gum-based thickened fluid. Monitoring axial forces during the stretching phase of CaBER was found to be a quick alternative method to identify structural changes of pudding-like thickened fluids in the presence of saliva, for which the conventional CaBER experiments are technically limited. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Engineering Elsevier

An alternative elongational method to study the effect of saliva on thickened fluids for dysphagia nutritional support

Loading next page...
 
/lp/elsevier/an-alternative-elongational-method-to-study-the-effect-of-saliva-on-G0faVgyXiB
Publisher
Elsevier
Copyright
Copyright © 2018 Elsevier Ltd
ISSN
0260-8774
D.O.I.
10.1016/j.jfoodeng.2018.02.015
Publisher site
See Article on Publisher Site

Abstract

Powder thickeners are used to modify liquid consistency in dysphagia management. These thickeners may contain starches, gums or their mixtures. Since the salivary α-amylase enzyme favours starch hydrolysis, this might affect the overall rheology of thickened fluids. This study provides a first insight into the impact of salivary α-amylase on the elongational properties of different types of thickened fluids, differentiating between gum-based and starch-based fluids, when considering the axial force developed during uniaxial elongation. The experimental results obtained in this study showed a dramatic decrease in the axial force as a result of salivary α-amylase addition to a pudding-like starch-based thickened fluid, while no significant change was observed after addition to a pudding-like gum-based thickened fluid. Monitoring axial forces during the stretching phase of CaBER was found to be a quick alternative method to identify structural changes of pudding-like thickened fluids in the presence of saliva, for which the conventional CaBER experiments are technically limited.

Journal

Journal of Food EngineeringElsevier

Published: Jul 1, 2018

References

You’re reading a free preview. Subscribe to read the entire article.


DeepDyve is your
personal research library

It’s your single place to instantly
discover and read the research
that matters to you.

Enjoy affordable access to
over 18 million articles from more than
15,000 peer-reviewed journals.

All for just $49/month

Explore the DeepDyve Library

Search

Query the DeepDyve database, plus search all of PubMed and Google Scholar seamlessly

Organize

Save any article or search result from DeepDyve, PubMed, and Google Scholar... all in one place.

Access

Get unlimited, online access to over 18 million full-text articles from more than 15,000 scientific journals.

Your journals are on DeepDyve

Read from thousands of the leading scholarly journals from SpringerNature, Elsevier, Wiley-Blackwell, Oxford University Press and more.

All the latest content is available, no embargo periods.

See the journals in your area

DeepDyve

Freelancer

DeepDyve

Pro

Price

FREE

$49/month
$360/year

Save searches from
Google Scholar,
PubMed

Create lists to
organize your research

Export lists, citations

Read DeepDyve articles

Abstract access only

Unlimited access to over
18 million full-text articles

Print

20 pages / month

PDF Discount

20% off