Effects of dispersing media on the rheological and tribological properties of basil seed mucilage-based thickened liquids

IF 2.8 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of texture studies Pub Date : 2024-07-01 DOI:10.1111/jtxs.12852

Akapong Kongjaroen, Chaiwut Gamonpilas, Pawadee Methacanon

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引用次数: 0

Abstract

The development of thickening powders for the management of dysphagia is imperative due to the rapid growth of aging population and prevalence of the dysphagia. One promising thickening agent that can be used to formulate dysphagia diets is basil seed mucilage (BSM). This work investigates the effects of dispersing media, including water, milk, skim milk, and apple juice, on the rheological and tribological properties of the BSM-thickened liquids. Shear rheology results revealed that the thickening ability of BSM in these media in ascending order is milk < skim milk ≈ apple juice < water. On the other hand, extensional rheology demonstrated that the longest filament breakup time was observed when BSM was dissolved in milk, followed by skim milk, water, and apple juice. Furthermore, tribological measurements showed varying lubrication behavior, depending on the BSM concentration and dispersing media. Dissolution of BSM in apple juice resulted in the most superior lubrication property compared with that in other dispersing media. Overall, this study provides insights on BSM's application as a novel gum-based thickening powder in a range of beverages and emphasizes how important it is for consumers to have clear guidance for the use of BSM in dysphagia management.

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分散介质对罗勒籽粘液增稠液体的流变学和摩擦学特性的影响。

由于老龄化人口的快速增长和吞咽困难的流行，开发用于治疗吞咽困难的增稠粉势在必行。罗勒籽粘液（BSM）是一种很有前景的增稠剂，可用于配制吞咽困难膳食。这项研究调查了水、牛奶、脱脂牛奶和苹果汁等分散介质对罗勒籽粘液增稠液体的流变学和摩擦学特性的影响。剪切流变学结果表明，BSM 在这些介质中的增稠能力从大到小的顺序为牛奶 < 脱脂奶 ≈ 苹果汁 < 水。另一方面，延伸流变学表明，当 BSM 溶解在牛奶中时，观察到的断丝时间最长，其次是脱脂牛奶、水和苹果汁。此外，摩擦学测量结果表明，不同的 BSM 浓度和分散介质会产生不同的润滑行为。与其他分散介质相比，在苹果汁中溶解 BSM 的润滑性能最为出色。总之，这项研究为 BSM 作为一种新型胶基增稠粉在各种饮料中的应用提供了深入的见解，并强调了为消费者提供明确的 BSM 在吞咽困难治疗中的使用指南是多么重要。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of texture studies 工程技术-食品科技

CiteScore

6.30

自引率

9.40%

发文量

审稿时长

>24 weeks

期刊介绍： The Journal of Texture Studies is a fully peer-reviewed international journal specialized in the physics, physiology, and psychology of food oral processing, with an emphasis on the food texture and structure, sensory perception and mouth-feel, food oral behaviour, food liking and preference. The journal was first published in 1969 and has been the primary source for disseminating advances in knowledge on all of the sciences that relate to food texture. In recent years, Journal of Texture Studies has expanded its coverage to a much broader range of texture research and continues to publish high quality original and innovative experimental-based (including numerical analysis and simulation) research concerned with all aspects of eating and food preference. Journal of Texture Studies welcomes research articles, research notes, reviews, discussion papers, and communications from contributors of all relevant disciplines. Some key coverage areas/topics include (but not limited to): • Physical, mechanical, and micro-structural principles of food texture • Oral physiology • Psychology and brain responses of eating and food sensory • Food texture design and modification for specific consumers • In vitro and in vivo studies of eating and swallowing • Novel technologies and methodologies for the assessment of sensory properties • Simulation and numerical analysis of eating and swallowing