Effect of Thermal Processing on Flow Properties and Stability of Thickened Fluid Matrices Formulated by Tapioca Starch, Hydroxyl Distarch Phosphate (E-1442), and Xanthan Gum Associating Dysphagia-Friendly Potential

Effect of Thermal Processing on Flow Properties and Stability of Thickened Fluid Matrices Formulated by Tapioca Starch, Hydroxyl Distarch Phosphate (E-1442), and Xanthan Gum Associating Dysphagia-Friendly Potential

The flow behavior of the administrated fluid matrices demands careful assessments for stability when consumed by individuals with dysphagia. In the present study, we incorporated tapioca starch (TS), hydroxypropyl distarch phosphate (HDP), and xanthan gum (XG) as thickeners into different nectars (3...

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Bibliographic Details
Main Authors: Huaiwen Yang, Yuhsien Lin
Format: Article
Language:English
Published: MDPI AG 2021-01-01
Series:Polymers
Subjects:
food thickener
flow behavior
tapioca starch
hydroxypropyl distarch phosphate
xanthan gum
dysphagia
Online Access:https://www.mdpi.com/2073-4360/13/1/162

Internet

https://www.mdpi.com/2073-4360/13/1/162

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