Title : ( Evaluation of tribological and rheological characteristics of cress seed gum-xanthan thickened liquids applicable for dysphagia diet )
Authors: Parisa Poursani , Seyed Mohammad Ali Razavi ,
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Abstract
The physical properties of a bolus (tribology and rheology) affect the bolus transmission behavior in the pharynx, which is important for predicting the swallowing behavior of dysphagia. The tribological (coefficient of friction) and rheological (hardness, adhesiveness, cohesiveness) properties of xanthan gum (XG)-cress seed gum (CSG) thickened fluids at the concentrations of 0, 0.5, and 1%. It was found that the high lubricating capacity of the selected thickeners can help in the management of dysphagia and prevent the feeling of the unpleasantness of the network\\\\\\\\\\\\\\\'s stickiness. The results confirmed that increasing the thickeners’ concentration lead to increasing cohesiveness as well as aspiration risk reduction.
Keywords
, Cress seed gum, Dysphagia, Texture, Tribology, Xanthan gum
@inproceedings{paperid:1088000,
author = {Poursani, Parisa and Razavi, Seyed Mohammad Ali},
title = {Evaluation of tribological and rheological characteristics of cress seed gum-xanthan thickened liquids applicable for dysphagia diet},
booktitle = {2nd International Conference on Rheology},
year = {2021},
location = {تهران, IRAN},
keywords = {Cress seed gum; Dysphagia; Texture; Tribology; Xanthan gum},
}
%0 Conference Proceedings
%T Evaluation of tribological and rheological characteristics of cress seed gum-xanthan thickened liquids applicable for dysphagia diet
%A Poursani, Parisa
%A Razavi, Seyed Mohammad Ali
%J 2nd International Conference on Rheology
%D 2021
