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|
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.