Effects of Dispersion Medium on Surface Tension and Rheological Behavior of Pectin and Guar Gum Based Thickeners Used in Treatment of Dysphagia
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DOI:
https://doi.org/10.59287/ijanser.790Keywords:
Viscosity, Dysphagia, Guar Gum, Pectin, Surface Tension, Rheological BehaviorAbstract
Dysphagia is a complex condition as each individual may have unique swallowing difficulties and sensitivities. Experimental studies investigating the effects of dispersion media on thickeners can contribute to the development of customized thickening agents. Understanding how the dispersion environment affects the surface tension and rheological behavior of thickeners can lead to improved patient safety, comfort, and overall treatment efficacy by helping healthcare professionals make informed decisions when selecting appropriate thickening agents and optimizing their use in clinical practice. In this study, the effects of dispersion medium (water and lemonade) on the surface tension and rheology of thickened liquids prepared with pectin or guar gum-based thickening powders have been investigated. The rheological behaviors of the samples are determined at room temperature at the shear rate ranges of 10-100 s-1 using a rotary viscometer. Obtained data are modeled by Power Law and Herschel Bulkley. Both pectin and guar gum thickeners exhibit shear thinning behavior, meaning that their viscosity decreases under shear stress. The dispersion medium influences the degree of shear thinning observed. The low surface tension of this medium raises wetting and improves the dispersion of thickeners, resulting in faster dissolution and better mixing. This can be beneficial for the treatment of dysphagia as it allows for easier swallowing and better texture of thickened fluids.
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