지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Preventive Nutrition and Food Science Preventive Nutrition and Food Science Vol.20 No.2
- 발행연도
- 2015.6
- 수록면
- 137 - 142 (6page)
이용수
초록· 키워드
오류제보하기
Rheological properties of thickened fluids used for consumption by people with dysphagia (swallowing difficulty) are very sensitive to several factors, such as thickener type, temperature, pH, sugar, protein, and NaCl. In this study, steady and dynamic rheological properties of thickened water samples mixed with five commercial xanthan gum-based food thickeners (A∼E) were studied in the presence of NaCl at different concentrations (0.3%, 0.6%, 0.9%, and 1.2%). The magnitudes of apparent viscosity (η<SUB>a,50</SUB>), consistency index (K), yield stress (σ<SUB>oc</SUB>), and dynamic moduli (G" and G") showed significant differences in rheological behaviors between thickened samples with various NaCl concentrations. Dynamic moduli values of all thickened samples, except for samples with thickener C, were much higher than those of the control (0% NaCl). All rheological parameter values (K, G", and G") in a thickener A were much higher than those in other thickeners. These results suggest that rheological properties of thickened samples containing NaCl are strongly affected by xanthan gum-NaCl interaction and depended on the type of thickener.
목차
ABSTRACT
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
REFERENCES
참고문헌 (21)
참고문헌 신청
[학술지(정기간행물)] - Garcia JM / 2005 / Viscosity measurements of nectar-and honey-thick liquids : product, liquid, and time comparisons / Dysphagia 20 : 325 ~ 335
[학술지(정기간행물)] - Adeleye B / 2007 / Comparison of the rheological properties of ready-to-serve and powdered instant foodthickened beverages at different temperatures for dysphagic patients / J Am Diet Assoc 107 : 1176 ~ 1182
[학술지(정기간행물)] - Seo CW / 2013 / Steady and dynamic shear rheological properties of gum-based food thickeners used for dietmodification of patients with dysphagia : effect of concentration / Dysphagia 28 : 205 ~ 211
[학술지(정기간행물)] - Pelletier CA / 1997 / A comparison of consistency and taste of five commercial thickeners / Dysphagia 12 : 74 ~ 78
[학술지(정기간행물)] - Stanek K / 1992 / Factors affecting use of food and commercial agents to thicken liquids for individuals with swallowing disorders / J Am Diet Assoc 92 : 488 ~ 490
[학술지(정기간행물)] - Adeleye B / 2007 / Comparison of the rheological properties of ready-to-serve and powdered instant foodthickened beverages at different temperatures for dysphagic patients / J Am Diet Assoc 107 : 1176 ~ 1182
[학술지(정기간행물)] - Seo CW / 2013 / Steady and dynamic shear rheological properties of gum-based food thickeners used for dietmodification of patients with dysphagia : effect of concentration / Dysphagia 28 : 205 ~ 211
[학술지(정기간행물)] - Pelletier CA / 1997 / A comparison of consistency and taste of five commercial thickeners / Dysphagia 12 : 74 ~ 78
[학술지(정기간행물)] - Stanek K / 1992 / Factors affecting use of food and commercial agents to thicken liquids for individuals with swallowing disorders / J Am Diet Assoc 92 : 488 ~ 490
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UCI(KEPA) : I410-ECN-0101-2016-594-001674288