000162198 001__ 162198
000162198 005__ 20251204145007.0
000162198 0247_ $$2doi$$a10.3390/foods14132384
000162198 0248_ $$2sideral$$a144825
000162198 037__ $$aART-2025-144825
000162198 041__ $$aeng
000162198 100__ $$0(orcid)0009-0005-4339-0111$$aMarín-Sánchez, Javier$$uUniversidad de Zaragoza
000162198 245__ $$aMeasuring Viscosity and Consistency in Thickened Liquids for Dysphagia: Is There a Correlation Between Different Methods?
000162198 260__ $$c2025
000162198 5060_ $$aAccess copy available to the general public$$fUnrestricted
000162198 5203_ $$aDysphagia is a common clinical condition, especially among older adults, associated with an increased risk of malnutrition, aspiration, and respiratory complications. A key therapeutic approach involves modifying liquid consistency using thickening agents to achieve safer swallowing. Although rotational rheometry offers accurate viscosity characterization, its complexity and cost limit routine application in clinical or domestic settings. This study evaluates and correlates different methods for measuring the viscosity of thickened liquids, comparing rheological data with empirical techniques such as the Ford cup, Bostwick consistometer, and Line-Spread Test (LST). Several thickeners were tested—guar gum, xanthan gum, a guar/xanthan blend, maltodextrin-based mixtures, and a commercial thickener—across a range of concentrations, temperatures, and preparation times. The results demonstrate that simple methods, particularly the Bostwick consistometer and LST, show strong correlations with rheometer measurements within the International Dysphagia Diet Standardisation Initiative (IDDSI) Level 2 (mildly thick) and Level 3 (moderately thick) ranges. However, limitations were observed at extreme viscosities, where certain methods lacked sensitivity or operational feasibility. These findings support the potential of empirical tools for practical viscosity screening in dysphagia management, especially where rheometry is unavailable. This work provides evidence-based guidance for clinicians, caregivers, and food service professionals seeking safe, reproducible, and standardized approaches to fluid consistency assessment.
000162198 536__ $$9info:eu-repo/grantAgreement/ES/AEI/PID2020-113620RB-I00
000162198 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttps://creativecommons.org/licenses/by/4.0/deed.es
000162198 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000162198 700__ $$aGimeno-Ruiz, Sofía
000162198 700__ $$aBerzosa, Alejandro$$uUniversidad de Zaragoza
000162198 700__ $$0(orcid)0000-0003-3957-9091$$aRaso, Javier$$uUniversidad de Zaragoza
000162198 700__ $$0(orcid)0000-0002-5086-7839$$aSánchez-Gimeno, Cristina$$uUniversidad de Zaragoza
000162198 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000162198 773__ $$g14, 13 (2025), 2384 [16 pp.]$$pFoods$$tFoods$$x2304-8158
000162198 8564_ $$s1182856$$uhttps://zaguan.unizar.es/record/162198/files/texto_completo.pdf$$yVersión publicada
000162198 8564_ $$s2523062$$uhttps://zaguan.unizar.es/record/162198/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000162198 909CO $$ooai:zaguan.unizar.es:162198$$particulos$$pdriver
000162198 951__ $$a2025-12-04-14:45:24
000162198 980__ $$aARTICLE