000119982 001__ 119982 000119982 005__ 20240319081026.0 000119982 0247_ $$2doi$$a10.3390/nu14173455 000119982 0248_ $$2sideral$$a130607 000119982 037__ $$aART-2022-130607 000119982 041__ $$aeng 000119982 100__ $$aCalmarza-Chueca, Fernando 000119982 245__ $$aRheological properties and stability of thickeners for clinical use 000119982 260__ $$c2022 000119982 5060_ $$aAccess copy available to the general public$$fUnrestricted 000119982 5203_ $$aThe adaptation of liquids for patients with dysphagia requires precision and individualization in the viscosities used. We describe the variations of viscosity in water at different concentrations and evolution over time of the three compositions of commercial thickeners that are on the market (starch, starch with gums, and gum). By increasing the concentration in water, the viscosity of gum-based thickeners increases linearly, but it did not reach pudding texture, whereas the viscosity of the starch-based thickeners (alone or mixed with gums) rapidly reaches very thick textures. We modeled the viscosity at different concentrations of the four thickeners using regression analysis (R2 > 0.9). We analyzed viscosity changes after 6 h of preparation. The viscosity of gum-based thickeners increased by a maximum of 6.5% after 6 h of preparation, while starch-based thickeners increased by up to 43%. These findings are important for correct handling and prescription. Gum-based thickeners have a predictable linear behavior with the formula we present, reaching nectar and honey-like textures with less quantity of thickener, and are stable over time. In contrast, starch thickeners have an exponential behavior which is difficult to handle, they reach pudding-like viscosity, and are not stable over time. 000119982 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/ 000119982 590__ $$a5.9$$b2022 000119982 592__ $$a1.291$$b2022 000119982 591__ $$aNUTRITION & DIETETICS$$b17 / 87 = 0.195$$c2022$$dQ1$$eT1 000119982 593__ $$aNutrition and Dietetics$$c2022$$dQ1 000119982 593__ $$aFood Science$$c2022$$dQ1 000119982 594__ $$a9.0$$b2022 000119982 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion 000119982 700__ $$0(orcid)0000-0002-5086-7839$$aSánchez-Gimeno, Ana Cristina$$uUniversidad de Zaragoza 000119982 700__ $$0(orcid)0000-0003-3957-9091$$aRaso-Pueyo, Javier$$uUniversidad de Zaragoza 000119982 700__ $$aArbones-Mainar, José Miguel 000119982 700__ $$aCaverni-Muñoz, Alberto 000119982 700__ $$aSanz-Arque, Alejandro 000119982 700__ $$aSanz-Paris, Alejandro 000119982 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos 000119982 773__ $$g14, 17 (2022), 3455 [14 pp.]$$pNutrients$$tNutrients$$x2072-6643 000119982 8564_ $$s1931512$$uhttps://zaguan.unizar.es/record/119982/files/texto_completo.pdf$$yVersión publicada 000119982 8564_ $$s2828140$$uhttps://zaguan.unizar.es/record/119982/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada 000119982 909CO $$ooai:zaguan.unizar.es:119982$$particulos$$pdriver 000119982 951__ $$a2024-03-18-16:45:27 000119982 980__ $$aARTICLE