LAUSR

Abstract In order to promote safe swallowing in dysphagia patients, it is of interest to study the rheological properties of thickened liquids from various commercial gum-based thickening powders using small amplitude oscillatory shear, steady shear and extensional measurements. The active hydrocolloid of the studied samples included xanthan gum, guar gum or tara gum. Shear rheology measurements showed that all samples exhibited shear thinning behaviour that can be described by the Cross model. With comparable viscosity at shear rate 50 s−1, the xanthan gum-based samples exhibited higher zero shear viscosity and longer relaxation time than the guar gum and tara gum-based samples. Furthermore, they behaved as weak gels while the other samples showed viscoelastic liquid behaviour at IDDSI (International Dysphagia Diet Standardisation Initiative) level 1 to 3. Extensional rheology revealed that the breakup time of these samples were xanthan gum > guar gum > tara gum, suggesting more superior cohesiveness of xanthan gum-based compared to the others.