Serving temperature viscosity comparisons of nectar- and honey-thick liquids
This study reports the viscosity (thickness) of nectar- and honey-thick liquids measured at a typical serving temperature. Centipoise (cP) measurements were compared for three products (two starch and one gum-based thickener) mixed with five beverages that set for three time intervals (manufacturer-recommended time to thicken, 10 min, and 30 min). The serving temperature of the cold beverages was 4°C (water, apple juice, orange juice, and milk), and the hot beverage (coffee) was measured at 70°C. Statistical analysis showed that all factors interacted with one another, meaning that the viscosity of a nectar- or honey-like liquid varies greatly depending on the type of thickening agent and beverage combination in relation to the amount of time it thickens. Simply Thick, the gum-based thickener, typically produced samples that were the least viscous but they maintained a more consistent level of thickness over time. Serving temperature results are contrasted with viscosity measurements collected at room temperature, showing variable thickening patterns especially related to the type of thickening agent.
Reference Information:
Garcia, J. M., Chambers IV, E., Matta, Z., & Clark, M. (June 30, 2007 online access). Serving temperature viscosity comparisons of nectar- and honey-thick liquids. Dysphagia, http://www.springerlink.com/content/010u23632842877t/fulltext.pdf
This entry was posted on Monday, October 22nd, 2007. It is filed under Family Studies and Human Services, Human Nutrition and is tagged with deglutition, deglutition disorders, temperature, thickened liquids, viscosity.