Rheology and soft tribology of thickened dispersions aiming the development of oropharyngeal dysphagia-oriented products

Author(s)

Vieira, J. M. ^{[1, 2]} ; Oliveira Jr, F. D. ; Salvaro, D. B. ^[3] ; Maffezzolli, G. P. ^[3] ; de Mello, J. D. B. ^[3] ; Vicente, A. A. ^[2] ; Cunha, R. L. ^[4]

Affiliation

^[1] Univ Estadual Campinas, UNICAMP, Fac Food Engn, Dept Food Engn, BR-13083862 Campinas, SP - Brazil

^[2] Univ Minho, Ctr Biol Engn CEB, Campus Gualtar, P-4710057 Braga - Portugal

^[3] Univ Fed Santa Catarina, Dept Mech Engn, Lab Mat LabMat, BR-88040900 Florianopolis, SC - Brazil

^[4] Oliveira Jr, Jr., F. D., Univ Estadual Campinas, UNICAMP, Fac Food Engn, Dept Food Engn, BR-13083862 Campinas, SP - Brazil

• Document type: Journal article
• Source: CURRENT RESEARCH IN FOOD SCIENCE; v. 3, p. 19-29, NOV 2020.
• Web of Science Citations: 13

Abstract

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 correlated. In general, the increase in gums concentration led to increases in viscosity, viscoelastic properties and lubricating capacity. An opposite behavior was observed for the MS-based products, since an increase in concentration led to a lower increase in viscosity and viscoelastic properties but caused a decrease in the lubricating capacity. These results indicated that associating tribology to rheology is crucial to further define formulations with pleasant swallowing characteristics. (AU)

• FAPESP's process: 06/03263-9 - Process, packaging, edible coatings application and final quality evaluation of some high moisture tropical fruits
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• FAPESP's process: 11/51707-1 - Understanding the emulsion behaviour of fermentation mixtures in the microbial production of diesel and jet-like biofuels
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• FAPESP's process: 16/05448-8 - Relationship rheology-functionality in thickeners formulations to dysphagia pacients
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