Skip to main content
SpringerLink
Log in

Serving Temperature Viscosity Measurements of Nectar- and Honey-Thick Liquids

Dysphagia volume 23, pages 65–75 (2008)Cite this article

Abstract

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.

This is a preview of subscription content, access via your institution.

Access options

Buy single article

Instant access to the full article PDF.

USD 39.95

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Fig. 1.
Fig. 2.
Fig. 3.

References

  1. Garcia JM, Chambers E IV, Molander M: Thickened liquids: Practice patterns of speech-language pathologists. Am J Speech Lang Pathol 14:4–13, 2005

    Article  PubMed  Google Scholar 

  2. Colodny N: Construction and validation of the mealtime and dysphagia questionnaire: An instrument designed to assess nursing staff reasons for noncompliance with SLP dysphagia and feeding recommendations. Dysphagia 16:263–271, 2001

    Article  PubMed  CAS  Google Scholar 

  3. Mills RH: Rheology overview: Control of liquid viscosities in dysphagia management. Nutr Clin Pract 14:S52–S56, 1999

    Google Scholar 

  4. Steele CM, Van Lieshout PHHM, Goff DH: The rheology of liquids: A comparison of clinicians’ subjective impressions and objective measurement. Dysphagia 18:182–195, 2003

    Article  PubMed  Google Scholar 

  5. Garcia JM, Chambers E IV, Matta Z, Clark M: Viscosity measurements of nectar and honey-thick liquids: Product, liquid, & time comparisons. Dysphagia 20:325–335, 2005

    Article  PubMed  Google Scholar 

  6. Lotong V, Chun SS, Chambers E IV, Garcia JM: Texture and flavor characteristics of beverages containing commercial thickening agents for dysphagia diets. J Food Sci 68:1537–1521, 2003

    Article  CAS  Google Scholar 

  7. Matta Z, Chambers E IV, Garcia JM, Helverson J: Sensory characteristics of six beverages prepared with commercial thickeners used for dysphagia diets. J Am Diet Assoc 106:1049–1054, 2006

    Article  PubMed  Google Scholar 

  8. Pelletier CA: A comparison of consistency and taste of five commercial thickeners. Dysphagia 12:74–78, 1997

    Article  PubMed  CAS  Google Scholar 

  9. Glassburn DL, Deem JF: Thickener viscosity in dysphagia management: Variability among speech-language pathologists. Dysphagia 13:218–222, 1998

    Article  PubMed  CAS  Google Scholar 

  10. Bourne M: Food texture and viscosity: Concept and measurement. San Diego: Academic Press, 2002

    Google Scholar 

  11. Rao A: Rheology of fluid and semisolid foods: Principles and applications. Aspen Publication, Gaithersburg, MD, 1999

    Google Scholar 

  12. Bourne M: Effect of temperature on firmness of raw fruits and vegetables. J Food Sci 47:440-444, 1982

    Article  Google Scholar 

  13. Engelen L, de Wijk RA, Prinz JF, van der Bilt A, Janssen AM, Bosman F: The effect of oral temperature on the temperature perception of liquids and semisolids in the mouth. Eur J Oral Sci 110:412–416, 2002

    Article  PubMed  Google Scholar 

  14. Saravacos GD: Effect of temperature on viscosity of fruit juices and purees. J Food Sci 35:122–125, 1970

    Article  Google Scholar 

  15. Saltmarsh M: Thirst: Or, why do people drink? Nutr Bull 26:53–58, 2001

    Article  Google Scholar 

  16. Crary MA, Groher ME: Introduction to adult swallowing disorders. St. Louis: Butterworth Heinemann, 2003

    Google Scholar 

  17. Logemann JA: Evaluation and treatment of swallowing disorders, 2nd ed. Austin, TX: Pro-Ed, 1998

    Google Scholar 

  18. Triadafilopoulos G, Tsang HHP, Segall GM: Hot water swallows improve symptoms and accelerate esophageal clearance in esophageal motility disorders. J Clin Gastroenterol 26:239–244, 1998

    Article  PubMed  CAS  Google Scholar 

  19. Mills RH: Evaluation of dysphagia in adults: Expanding the diagnostic options. Austin, TX: Pro-Ed, 2000

    Google Scholar 

  20. National Dysphagia Task Force: National dysphagia diet: Standardization for optimal care. Chicago: American Dietetic Association, 2002

  21. Steele CM, Van Lieshout PHHM: Influence of bolus consistency on lingual behaviors in sequential swallowing. Dysphagia 19:192–206, 2004

    Article  PubMed  Google Scholar 

  22. Cichero JAY, Jackson O, Halley PJ, Murdoch BE: How thick is thick? Multicenter study of the rheological and material property characteristics of mealtime fluids and videofluoroscopy fluids. Dysphagia 15:188–200, 2000

    Article  PubMed  CAS  Google Scholar 

  23. Kammer R, Baillies A, Gill G, Hind J, Hewitt A, Dunn J, Robbins J: Comparison of Commercial Thickeners for Achieving Diagnostic & Treatment Congruence. Poster session presented at the annual meeting of the American Speech-Language-Hearing Association, San Diego, CA, 2005

  24. Brown A: Understanding food: Principles and preparation 2nd ed. Belmont, CA: Wadsworth, 2004

    Google Scholar 

  25. Akoh CC: Fat replacers. Food Technol 52:47–53, 1998

    CAS  Google Scholar 

  26. American Society for Testing and Materials: Annual Book of ASTM Standards, Vol. 14.03, 1991

  27. Anonymous: Agglomerated maltodextrin expands uses. Food Dev 15:14–15, 1981

  28. Kuntz LA: Making the most of maltodextrins. Food Prod Design 7:89–104, 1997

    Google Scholar 

  29. Tuason DC Jr, McGinley EJ: Microcrystalline cellulose-based stabilizer system for dry mix instant chocolate drink. U.S. Patent 4980193, 1990

  30. Schuricht H, Schierbaum F, Fleischer LG: The influence of high pressure on gel forming maltodextrins. I. Macro-structure, thermodynamic and fluid dynamic effects. Starch/Stärke 50:499–511, 1998

    Article  CAS  Google Scholar 

  31. Hoefler AC: Hydrocolloids: Practical Guides for the Food Industry. St. Paul, MN: Eagan Press, 2004

    Google Scholar 

  32. Thomas DJ, Atwel WA: Starches: Practical Guides for the Food Industry. St. Paul, MN: Eagan Press, 1999

    Google Scholar 

  33. Jeremic K, Markov S, Pekic B, Jovanovic S: The influence of temperature and inorganic salts on the rheological properties of xanthan aqueous solutions. J Serbian Chem Soc 64:109–116, 1999

    CAS  Google Scholar 

  34. Liao HJ: Simulation of continuous sterilization of fluid food products: The role of thermorheological behavior of starch dispersion and process. Ph.D. Thesis, Cornell University, 1998

  35. Hamlet S, Choi J, Zormeier M, Shamsa F, Stachler R, Muz J, Jones L: Normal adult swallowing of liquid and viscous material: Scintigraphic data on bolus transit and oropharyngeal residues. Dysphagia 11:41–47, 1996

    Article  PubMed  CAS  Google Scholar 

  36. Cichero JAY: Viscosity testing: Opening pandora’s box. In: Perspectives on swallowing and swallowing disorders newsletter. Rockville, MD: American Speech-Language Hearing Association, 2006, Vol. 15, pp 2–8

  37. Garcia JM, Chambers E IV, Clark M, Helverson J, Matta Z: Nectar & Honey-thick Beverages Prepared by Health Care Providers. Poster session presented at the annual meeting of the American Speech-Language-Hearing Association, Miami, FL, 2006

Download references

Acknowledgments

This research was supported by a grant from the Kansas Health and Nutrition Fund.

Author information

Authors and Affiliations

  1. Communication Sciences & Disorders, School of Family Studies & Human Services, Kansas State University, 139 Campus Creek Complex, Kansas, 66506, USA

    Jane Mertz Garcia PhD & Megan Clark MS

  2. Sensory Analysis Center, Human Nutrition, Kansas State University, 213 Justin, Manhattan, Kansas, 66506, USA

    Edgar Chambers IV PhD & Ziad Matta MA

Authors
  1. Jane Mertz Garcia PhD
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Edgar Chambers IV PhD
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Ziad Matta MA
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Megan Clark MS
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Jane Mertz Garcia PhD.

Rights and permissions

Reprints and Permissions

About this article

Cite this article

Garcia, J.M., Chambers, E., Matta, Z. et al. Serving Temperature Viscosity Measurements of Nectar- and Honey-Thick Liquids. Dysphagia 23, 65–75 (2008). https://doi.org/10.1007/s00455-007-9098-z

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s00455-007-9098-z

Keywords

search

Navigation