Rheology and soft tribology of thickened dispersions aiming the development of oropharyngeal dysphagia-oriented products.
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ABSTRACT:
SUBMITTER: Vieira JM
PROVIDER: S-EPMC7473376 | biostudies-literature | 2020 Nov
REPOSITORIES: biostudies-literature
Publications
Rheology and soft tribology of thickened dispersions aiming the development of oropharyngeal dysphagia-oriented products.
Vieira J M JM Oliveira F D FD Salvaro D B DB Maffezzolli G P GP de Mello J D B JDB Vicente A A AA Cunha R L RL
Current research in food science 20200214
Dysphagia is a swallowing disorder that mainly affects elderly but can be minimized by thickening of liquid foods. Flaxseed gum (FG) was studied as a potential alternative thickener for dysphagia patients in comparison to commercial thickeners based on xanthan gum (XG) and modified starch (MS). Rheological and tribological responses of biopolymer-based thickening solutions (0.75-3% w/w) incorporated in different food matrices (water, orange-flavoured soy juice and skim milk) were recorded and co ...[more]
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