Moisture absorption characteristics of food thickeners used for the management of swallowing dysfunctions |
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| Authors: | P A Sopade S Liang P J Halley J A Y Cichero L Ward |
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| Affiliation: | (1) Division of Chemical Engineering, University of Queensland, St Lucia, Queensland, 4072, Australia;(2) School of Health and Rehabilitation Sciences, University of Queensland, St Lucia, Queensland, 4072, Australia;(3) School of Molecular and Microbial Sciences, University of Queensland, St Lucia, Queensland, 4072, Australia |
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| Abstract: | Six commercial food thickeners, based on starch, and guar and xanthan gums, were investigated for their moisture absorption
properties. The thickeners were exposed to 100% relative humidity as well as soaked in water for selected time periods. The
gum-based thickeners dissolved in water to yield 100% water solubility index. The water absorption index of the starch-based
thickeners ranged from 14.7 to 18.0 g/g dry solids of thickener. The starch-based thickeners sorbed less moisture than the
gum-based ones, with the xanthan gum-based thickeners having the highest sorptive ability on mass basis. The Peleg model was
the most suitable (r
2=0.966–0.997) of the sorption models investigated to describe the sorption data. The diffusion rate constant of the thickeners
ranged from 8.7 to 13.5 day%−1, while the equilibrium moisture content was between 35.7 and 46.8%. The sorptive ability explained viscosity development
in some of the thickeners, but was unsuitable in fully describing comparisons of the solutions viscosities of starch-based
and xanthan gum-based thickeners. |
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| Keywords: | Dysphagia Swallowing disorders Sorption model Equilibrium moisture content Diffusion rate constant Peleg model |
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