Flow, viscoelastic and masticatory properties of tailor made thickened pea cream for people with swallowing problems

This study evaluated the flow, viscoelastic and masticatory properties of tailor made pea cream using different hydrocolloids, potential effect that saliva could have while chewing. The creams thickened with pectin, carboxymethyl cellulose, tara gum konjac showed weakest internal gel structure highest values loss tangent at 1Hz (0.49 ± 0.07), slope log elastic modulus versus frequency (0.34 0.05) maximum capacitance (0.07 0.02 Pa-1). samples commercial hydrocolloids were affected most by presence saliva, a significant reduction in apparent viscosity 10 s?1, ranged from 1500 mPas until 11000 mPas. These results demonstrate it is possible to optimize for dysphagia using, example, gum, because they provide greater viscous component, and, therefore, bolus more easy swallow.