Effect of NaCl Addition on Rheological Behaviors of Commercial Gum-Based Food Thickener Used for Dysphagia Diets

Abstract

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 (ηa,50), consistency index (K), yield stress (σoc), 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.

Keywords: NaCl; food thickener; rheological property; viscosity; xanthan gum.

Fig. 1

Plots of G′ and G″ versus low ω for thickened water samples with various thickeners at 0.6% NaCl. (A) G′, (B) G″. ○, thickener A; □, thickener B; △, thickener C; ⋄, thickener D; X, thickener E.