温度对吞咽困难患者淀粉基和胶基增稠液厚度的影响

IF 4.6 Q1 CHEMISTRY, APPLIED Food Hydrocolloids for Health Pub Date : 2022-12-01 DOI:10.1016/j.fhfh.2022.100076
Manwa L. Ng , Mei Wai Chrissie Mak , Wing Tsun Justin Mak , Mingyue Xiong
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引用次数: 2

摘要

目的研究表明,液体食物的稠度随温度的变化而变化。然而,温度与食物丸的稠度之间的确切关系尚不清楚。本研究考察了液体浓度随温度的变化。方法采用淀粉基增稠剂和黄原胶基增稠剂,研究了水在轻度、轻度、中度和极厚四个厚度水平上的增稠效果。在5°C和85°C之间的不同温度点,使用Bostwick稠度计测量稠度。随后进行回归分析。结果淀粉基增稠剂和胶基增稠剂制备的增稠液的温度与稠度之间存在一定但不同的关系。胶基增稠剂的稠度随温度的升高而降低,而淀粉基增稠剂的稠度与温度呈二次关系。稠度一般在极低和极高温时最高,在65℃时最低。结论实验结果证实了温度对微丸稠度的影响。在为吞咽困难患者准备增稠液体时,护理人员和临床医生应考虑温度的影响,因为温度对液体稠度有一定的影响。
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Effect of temperature on thickness of starch- and gum-based thickened liquids for dysphagic individuals

Objectives

Studies have revealed that consistency of liquid food changes with temperature. Yet, the exact relationship between temperature and consistency of food bolus is still not known. The present study examined the change in liquid consistency with temperature.

Methods

Water thickened at the four thickness levels (slightly thick, mildly thick, moderately thick, and extremely thick) using starch-based and xanthan-gum-based thickeners was studied. Consistency was measured using a Bostwick consistometer at different temperature points between 5 °C and 85 °C. Regression analyses were subsequently carried out.

Results

Results indicated definite but different relationships between temperature and consistency of thickened liquids prepared using starch- and gum-based thickeners. While there was a general trend of decreasing consistency in liquids prepared using gum-based thickener with temperature, a quadratic relationship between temperature and consistency was found for starch-based thickener. The consistency was generally the highest at very low and very high temperature, but the lowest at 65 °C.

Conclusion

Findings confirmed a definite effect of temperature on bolus consistency. When preparing thickened liquids for patients with dysphagia, caregivers and clinicians should take into consideration the effect of temperature, as it has a definite effect on liquid consistency.

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来源期刊
CiteScore
4.50
自引率
0.00%
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0
审稿时长
61 days
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