Study of Usage of Xanthan-gum Based Commercial Thickening Agents for Rehydration of Patients with Dysphagia

DOI 4 Citations
  • DETO Ayako
    Prefectunral University of Hiroshima, Graduate School of Comprehensive Scientific Research
  • EGASHIRA Fumie
    PEACH Atugi of Community Nutritional Care Center
  • KAYASHITA Jun
    Prefectunral University of Hiroshima, Graduate School of Comprehensive Scientific Research

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Other Title
  • キサンタンガム系の市販とろみ調整食品の使用方法に関する研究
  • ― Case of Addition to Liquid ―
  • ―液体に添加する場合―

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Abstract

<p>It is necessary to intake liquid for patients with dysphagia to prevent dehydration. However, liquid occur frequency aspiration in these patients. To drink liquid more safety, we use commercial thickening agents and are changed texture of liquid. But there are many number of thickening agents. Therefore, health care staffs have been dithered about select thickening agents. Additionally, there has been little information for suitable concentration of thickening agents. In this study, we compared the physical properties (hardness, adhesiveness, cohesiveness) of liquid addition 10 kinds of products in the xanthan-gum based thickening agents. These agents indicated various physical properties. Some agents influenced physical properties by cob. To decide of suitable physical properties, we researched by the sensory evaluation with university students and day service users. It was difficult to swallow sticky liquid, in case of increased the hardness and the adhesiveness. lt was suggested that suitable physical properties of liquid with thickening agents was 115–128N/m2 in hardness. On the other hand, it was suggested that no good physical properties of with thickening agents was over 197N/m2 in hardness.</p>

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