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.19 No.3
- 발행연도
- 2014.9
- 수록면
- 242 - 245 (4page)
이용수
초록· 키워드
오류제보하기
The flow behaviors of three thickened fruit juices (orange, apple, and grape juice) prepared with a commercial instant xanthan gum (XG)-based thickener that is marketed in Korea were investigated at different thickener concentrations (1.0%, 1.5%, 2.0%, 2.5%, 3.0%, and 3.5%) and setting times (5 and 30 min) using a rheometer and a line-spread measurement method. The flow distance values measured by the line-spread test (LST) were compared with the apparent viscosity (η<SUB>a</SUB>,<SUB>50</SUB>) values measured with a sophisticated computer-controlled rheometer. The η<SUB>a</SUB>,<SUB>50</SUB> values of the juices increased as thickener concentration increased, whereas their flow distances decreased. The η<SUB>a</SUB>,50 values at the 30-min setting time were much higher than those at the 5-min setting time, indicating that the setting time before serving or consuming thickened juices can affect viscosity values. Plots comparing η<SUB>a</SUB>,<SUB>50</SUB> values to LST flow distances revealed strong exponential relationships between the two measures (R<SUP>2</SUP>=0.989 and R<SUP>2</SUP>=0.987 for the 5- and 30-min setting times, respectively). These results indicate that the LST can be a suitable instrument for evaluating the viscosity of thickened fruit juices prepared with different XG-based thickener concentrations and setting times for the dysphagia diet.
목차
ABSTRACT
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
REFERENCES
참고문헌 (12)
참고문헌 신청
1. [학술지(정기간행물)] - Matta Z / 2006 / Sensory characteristics of beverages prepared with commercial thickeners used for dysphagia diets / J Am Diet Assoc 106 : 1049 ~ 1054
2. [학술지(정기간행물)] - Nicosia MA / 2007 / The usefulness of the line spread test as a measure of liquid consistency / Dysphagia 22 : 306 ~ 311
3. [학술지(정기간행물)] - Seo CW / 2013 / Steady and dynamic shear rheological properties of gum-based food thickeners used for diet modification of patients with dysphagia: effect of concentration / Dysphagia 28 : 205 ~ 211
4. [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
5. [학술지(정기간행물)] - Sopade PA / 2007 / Rheological characterisation of food thickeners marketed in Australia in various media for the management of dysphagia. I: water and cordial / J Food Eng 79 : 69 ~ 82
2. [학술지(정기간행물)] - Nicosia MA / 2007 / The usefulness of the line spread test as a measure of liquid consistency / Dysphagia 22 : 306 ~ 311
3. [학술지(정기간행물)] - Seo CW / 2013 / Steady and dynamic shear rheological properties of gum-based food thickeners used for diet modification of patients with dysphagia: effect of concentration / Dysphagia 28 : 205 ~ 211
4. [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
5. [학술지(정기간행물)] - Sopade PA / 2007 / Rheological characterisation of food thickeners marketed in Australia in various media for the management of dysphagia. I: water and cordial / J Food Eng 79 : 69 ~ 82
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UCI(KEPA) : I410-ECN-0101-2015-510-002746463