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Preparation and Performance of Thickened Liquids for Patients with Konjac Glucomannan-Mediated Dysphagia by Wen Zhang; Xuening Ren; Lele Zhang; Jianghu Chen is a Chemistry article available to read on EtoBox.

What is Preparation and Performance of Thickened Liquids for Patients with Konjac Glucomannan-Mediated Dysphagia about?

The present study sought to characterize the rheological and thickening properties of Konjac glucomannan (KGM) and prepare thickening components for special medical purposes using KGM and maltodextrin as the primary raw materials and guar gum (GG), xanthan gum (XG), locust bean gum (LBG), and carrageenan (KC) as the supplemented materials. The formulation and preparation processes were optimized through single factor experiments taking sensory evaluation as an indicator. The results confirm that KGM had excellent thickening performance, reaching about 90 times its own mass. The optimal formulation process of the thickening components based on KGM was as follows: the mass concentration of the compound thickener (KGM/GG/XG/LBG/KC = 13:2:2:2:1) was 5.0–7.0 mg/mL; the maltodextrin concentration was 10.0 mg/mL; the brewing temperature of the thickening component was 60 °C with no restriction on consumption time. The rheology test results revealed that the thickening components had shear thinning characteristics, which could provide three different thickening effects of nectar-thick level (350 mPa·s), honey-thick level (1250 mPa·s), and pudding-thick level (1810 mPa·s) suitable for peopl

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Author

Wen Zhang; Xuening Ren; Lele Zhang; Jianghu Chen

Publisher

MDPI AG

Published

2022

Language

EN

Field

Chemistry (Life Sciences)