publication

The Effect of Oral Processing on the Viscosity of Thickened Drinks for Patients With Dysphagia

Title: The Effect of Oral Processing on the Viscosity of Thickened Drinks for Patients With Dysphagia

Authors: Vallons KJ, Oudhuis LA, Helmens HJ, Kistemaker C
Published: 2015
Journal:

Annals of Rehabilitation Medicine

This study investigated whether a gum-containing or a starch-based thickener would retain its viscosity better during processing in the mouth. The study results indicate that gums protect the starch hydrolysis by salivary amylase in thickened drinks; this could lead to safer swallowing behaviour.

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Citation: Vallons KJ, Oudhuis LA, Helmens HJ, Kistemaker C. The Effect of Oral Processing on the Viscosity of Thickened Drinks for Patients With Dysphagia. Ann Rehabil Med. 2015 Oct;39(5):772-777