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Rheological characterisation of food thickeners marketed in Australia in various media for the management of dysphagia. I: Water and cordial Texte intégral
2007
Sopade, P.A. | Halley, P.J. | Cichero, J.A.Y. | Ward, L.C.
The viscosity profiles of six commercially available food thickeners (Guarcol, Keltrol, Novartis, Nutricia, QuikThik, and Supercol) in water and raspberry cordial were studied in a strain-controlled rheometer at 20 °C. The thickened fluids exhibited a shear-thinning behaviour, and their viscosities were not significantly (p > 0.05) affected by holding time up to 24 h. Irrespective of the thickener and dispersing medium, the viscosity increased as the solids content was increased, as did density and yield stress. Rheological models that best fit the flow data of the thickeners in the dispersing media were recommended. At an assumed shear rate of about 50 s-1 for normal swallowing, predicted and experimental viscosities are not significantly (p > 0.05) different. The recommended models can be used to calculate the weights of the thickener and dispersing medium to achieve a known viscosity of the thickened fluids, match videofluoroscopy fluids and obtain objective classification of the thickened fluids.
Afficher plus [+] Moins [-]Oil-in-water emulsions prepared using high-pressure homogenisation with Dioscorea opposita mucilage and food-grade polysaccharides: guar gum, xanthan gum, and pectin Texte intégral
2022
Ren, Zeyue | Li, Xiaojing | Ma, Fanyi | Zhang, Yun | Hu, Weiping | Khan, Md Zaved Hossain | Liu, Xiuhua
In this study, oil-in-water emulsions made of medium-chain triglycerides (MCT), mucilage from Dioscorea opposita (DOM), and food-grade polysaccharides (guar gum [GG], xanthan gum [XG] and pectin [Pec]) were prepared using high-pressure homogenisation. The droplet size distributions, microstructure, turbidity, interfacial tension, creaming index, and stability of emulsions were investigated and compared with those of DOM, GG, XG and Pec. The results showed that 0.4 wt% food-grade polysaccharides (GG, XG, and Pec) with 2 wt% DOM contributed more to the stability of the emulsion during storage. In particular, low concentrations of pectin and DOM emulsions presented smaller droplet size distribution, in the range of 86.34–111.30 nm. Hence, DOM has synergistic effects with food-grade polysaccharides, which could improve the stability of emulsions, suggesting that mucilage from Dioscorea opposita has good potential for use as a natural emulsifier.
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