Viscosity of Commercial Thickeners in Combination with Different Beverages of Honey- and Nectar-like Consistency and Their Change Over Time

Authors

Wei-Chun Che
Yuan-Ching Tsai
Meng-I Kuo
Tsan-Hon Liou

Translated Title

市售增稠劑和不同飲品在花蜜狀和蜂蜜狀的濃稠度調查及在時間下的變化

Abstract

Objective: This study investigated the viscosity of four beverages (green tea, grape juice, sugar-free soy milk, and Ensure®) thickened to a nectar- and honey-like consistency with five thickening products (Resource® Thickenup® Clear, Toromeal, Toromi-up, eNutrition, and Sentosa) marketed in Taiwan. The sample viscosity over time was compared. Furthermore, the results were compared with the guidelines of National Dysphagia Diet (NDD) established by the American Dietetic Association. Methods: The viscosity was measured using the Brookfield RVDV-II+ Pro viscometer with small sample adaptor, shear rate set at 50 s-1, temperature at 25℃. Results: The results showed that almost all thickening products in the four beverages thickened more over time. Ensure® became the thickest when combined with the thickening products, whereas grape juice showed the least viscosity. The viscosity of most samples with nectar- and honey-like consistency matched the NDD guidelines. Conclusion: This study provides clinical practitioners with clinical data regarding the characteristics of thickening products and their interaction with beverages used in Taiwan.

Language

Traditional Chinese

DOI Link

https://doi.org/10.6315/TJPMR.202206_50(1).0004

First Page

29

Last Page

37

Recommended Citation

Che, Wei-Chun; Tsai, Yuan-Ching; Kuo, Meng-I; and Liou, Tsan-Hon (2022) "Viscosity of Commercial Thickeners in Combination with Different Beverages of Honey- and Nectar-like Consistency and Their Change Over Time," Rehabilitation Practice and Science: Vol. 50: Iss. 1, Article 4.
DOI: https://doi.org/10.6315/TJPMR.202206_50(1).0004
Available at: https://rps.researchcommons.org/journal/vol50/iss1/4