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Kim SG, Yoo W, Yoo B. Relationship between Apparent Viscosity and Line-Spread Test Measurement of Thickened Fruit Juices Prepared with a Xanthan Gum-based Thickener. Prev Nutr Food Sci. 2014;19(3):242-5doi: 10.3746/pnf.2014.19.3.242.
Kim, S. G., Yoo, W., & Yoo, B. (2014). Relationship between Apparent Viscosity and Line-Spread Test Measurement of Thickened Fruit Juices Prepared with a Xanthan Gum-based Thickener. Preventive nutrition and food science, 19(3), 242-5. https://doi.org/10.3746/pnf.2014.19.3.242
Kim, Sung-Gun, et al. "Relationship between Apparent Viscosity and Line-Spread Test Measurement of Thickened Fruit Juices Prepared with a Xanthan Gum-based Thickener." Preventive nutrition and food science vol. 19,3 (2014): 242-5. doi: https://doi.org/10.3746/pnf.2014.19.3.242
Kim SG, Yoo W, Yoo B. Relationship between Apparent Viscosity and Line-Spread Test Measurement of Thickened Fruit Juices Prepared with a Xanthan Gum-based Thickener. Prev Nutr Food Sci. 2014 Sep;19(3):242-5. doi: 10.3746/pnf.2014.19.3.242. PMID: 25320723; PMCID: PMC4195631.
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Prev Nutr Food Sci. 2014 Sep;19(3):242-5. doi: 10.3746/pnf.2014.19.3.242.

Relationship between Apparent Viscosity and Line-Spread Test Measurement of Thickened Fruit Juices Prepared with a Xanthan Gum-based Thickener.

Preventive nutrition and food science

Sung-Gun Kim, Whachun Yoo, Byoungseung Yoo

Affiliations

  1. Department of Food Science and Technology, Dongguk University, Seoul 100-715, Korea.
  2. Rheosfood Inc., Seoul 100-715, Korea.

PMID: 25320723 PMCID: PMC4195631 DOI: 10.3746/pnf.2014.19.3.242

Abstract

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 (ηa,50) values measured with a sophisticated computer-controlled rheometer. The ηa,50 values of the juices increased as thickener concentration increased, whereas their flow distances decreased. The ηa,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 ηa,50 values to LST flow distances revealed strong exponential relationships between the two measures (R(2)=0.989 and R(2)=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.

Keywords: dysphagia; line-spread test; thickened juice; thickener; viscosity

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