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.4
- 발행연도
- 2014.12
- 수록면
- 358 - 362 (5page)
이용수
초록· 키워드
오류제보하기
Flow and dynamic rheological properties of hot thickened soups for consumption by the elderly people with swallowing difficulty (dysphagia) were investigated at a serving temperature of 60℃. In this study, sea mustard soup (SMS) and dried pollock soup (DPS), which have been widely known as favorable hot soups provided in a domestic hospitals and nursing homes for dysphagic patients, were thickened with four commercial xanthan gum (XG)-based food thickeners (coded A∼D) marketed in Korea. Thickened soups prepared with different thickeners showed high shear-thinning flow behaviors (n=0.15∼0.21). Apparent viscosity (η<SUB>a,50</SUB>), consistency index (K), storage modulus (G′), and loss modulus (G″) demonstrated differences in rheological behaviors between the XG-based thickeners. The magnitudes of G′ were much higher than those of G″ over the entire range of frequency (ω) with the high dependence on ω, showing the rheological behavior similar to a weak gel. In general, all rheological parameter values of thickened DPS samples were higher when compared to the thickened SMS samples. These results indicate that flow and dynamic rheological properties of hot thickened soups containing commercial XG-based thickeners are strongly dependent on the type of thickener and soup.
목차
ABSTRACT
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
REFERENCES
참고문헌 (17)
참고문헌 신청
1. [학술지(정기간행물)] - Smith CH / 2014 / Thickened fluids:investigation of users' experiences and perceptions / Clin Nutr 33 : 171 ~ 174
2. [학술지(정기간행물)] - Cho HM / 2015 / Rheological characteristics of cold thickened beverages containing xanthan gum−based food thickeners used for dysphagia diets / J Acad Nutr Diet
3. [학술지(정기간행물)] - Taniguchi H / 2008 / Correspondence between food consistency and suprahyoid muscle activity, tongue pressure, and bolus transit times during the oropharyngeal phase of swallowing / J Appl Physiol 105 : 791 ~ 799
4. [학술지(정기간행물)] - Bisch EM / 1994 / Pharyngeal effects of bolus volume, viscosity, and temperature in patients with dysphagia resulting from neurologic impairment and in normal subjects / J Speech Hear Res 37 : 1041 ~ 1049
5. [단행본] - Korean Statistical Information Service / 2014 / Statistics on the aged / Statistics Korea
2. [학술지(정기간행물)] - Cho HM / 2015 / Rheological characteristics of cold thickened beverages containing xanthan gum−based food thickeners used for dysphagia diets / J Acad Nutr Diet
3. [학술지(정기간행물)] - Taniguchi H / 2008 / Correspondence between food consistency and suprahyoid muscle activity, tongue pressure, and bolus transit times during the oropharyngeal phase of swallowing / J Appl Physiol 105 : 791 ~ 799
4. [학술지(정기간행물)] - Bisch EM / 1994 / Pharyngeal effects of bolus volume, viscosity, and temperature in patients with dysphagia resulting from neurologic impairment and in normal subjects / J Speech Hear Res 37 : 1041 ~ 1049
5. [단행본] - Korean Statistical Information Service / 2014 / Statistics on the aged / Statistics Korea
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UCI(KEPA) : I410-ECN-0101-2016-594-001045181