Study on Setting the Amount of Thickening Agent in Soup and Beverages as a Guide for Modifying the Viscosity of Dysphagia Diets
10.14373/JKDA.2024.30.1.11
- Author:
Ji-Hyun LEE
1
;
Dong-Hyun YOOK
;
Mi-Hyun KIM
Author Information
1. Dept. of Food and Nutrition, Kongju National University, Yesan 32439, Korea
- Publication Type:Original Article
- From:Journal of the Korean Dietetic Association
2024;30(1):11-28
- CountryRepublic of Korea
- Language:EN
-
Abstract:
This study aimed to establish the optimal amount of thickening agent for the appropriate viscosity in soups and beverages, which are part of the dysphagia diet. The soups were bean sprout soup and soybean paste soup; the beverages were orange juice, regular milk, and low-fat milk; the thickening agent was one type of xanthan gum product. After adding the thickening agents (from 1 g to 5 g per 200 mL of the test food), syringe tests were conducted over time (5, 10 and 15 minutes) to verify the effects of the amount of thickening agent added per sample and the time between addition and achieving the resulting viscosity, and to establish the optimal addition conditions to reach IDDSI levels 1, 2, and 3 of the dysphagia diet. Water (based on 200 mL) was used as the standard control. These results provide a useful basis for customized diets based on the patient's dysphagia severity. On the other hand, this study is limited by including only liquid foods in the dysphagia diet and one type of xanthan gum-based thickening agent. Therefore, it is necessary to conduct continuous research, based on the study results, to modify the viscosity of the dysphagia diet using various thickening agents and foods and prevent nutritional deficiencies by managing the diet according to the patient's swallowing ability.
