Consistency stability of water thickened with maltodextrin, xanthan gum and potassium chloride.

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Consistency stability of water thickened with maltodextrin, xanthan gum and potassium chloride.

J Texture Stud. 2017 Apr 27;:

Authors: Alves DC, Alves NA, Dantas RO

Abstract
Thickened water used for hydration of patients with dysphagia and airway aspiration may change its consistency after preparation. The objective of this investigation was to evaluate the consistency stability of water thickened with maltodextrin, xanthan gum and potassium chloride using the method developed by the International Dysphagia Diet Standardization Initiative (IDDSI). The IDDSI flow test consists of placing 10 ml of liquid inside a graduated syringe and measuring how much volume remains after a flow duration of 10 seconds. Pure and thickened water was tested with 1.2 g (nectar), 2.4 g (honey) and 3.6 g (pudding) of food thickener in 100 ml of water. Each consistency was measured at 8AM ten times immediately after preparation, and hourly for 12 hours (from 8AM to 8PM), and every 24 hours for 96 hours, always at 8AM. With the thin liquid, nothing was left in the syringe at 10 seconds (zero), with the consistency nectar, the volume remaining was 5.43(0.64)ml (level 2, mildly thick), with the consistency of honey, 8.14(0.57)ml remained (level 3, moderately thick) and with the consistency pudding 9.48(0.07)ml (level 3, moderately thick). There was a small increase in consistency after 10 hours of the preparation. The consistency changed after 24 hours in preparations with mildly thick consistency (level 2) and after 48 hours with the moderately thick consistency (level 3). In conclusion, there was good stability of the thickened water at least during a 12-hour period. This article is protected by copyright. All rights reserved.

PMID: 28452158 [PubMed - as supplied by publisher]

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