Effects of dispersing media on the rheological and tribological properties of basil seed mucilage-based thickened liquids.

The development of thickening powders for the management of dysphagia is imperative due to the rapid growth of aging population and prevalence of the dysphagia. One promising thickening agent that can be used to formulate dysphagia diets is basil seed mucilage (BSM). This work investigates the effects of dispersing media, including water, milk, skim milk, and apple juice, on the rheological and tribological properties of the BSM-thickened liquids.

Effects of barium sulfate on rheological properties and IDDSI flow consistency of liquid stimuli prepared using commercial thickening powders.

During videofluoroscopic swallowing study (VFSS), barium sulfate (BaSO ) is commonly added into food samples as a radiopaque contrast media for bolus visualization and examination. Accordingly, the consistency and flow behavior of barium stimuli can differ significantly from their non-barium counterparts. Such differences may have a subsequent impact on the validity of VFSS.

Comparative effects of different bacterial lipopolysaccharides on modulation of immune levels to improve survival of the black tiger shrimp.

To prevent loss from disease, immunostimulants have been used as dietary supplements to improve immunity and survival of shrimps. Among the various types of immunostimulants, there is increasing evidence that a diet enriched with bacterial lipopolysaccharide can reduce the mortality rate of shrimp under exposure to pathogens. Here, the immunostimulatory effects of bacterial lipopolysaccharide (LPS) from various bacterial sources were explored.

Effects of gellan gum and calcium fortification on the rheological properties of mung bean protein and gellan gum mixtures.

In this study, the effects of gellan gum types and CaCl addition on the rheological characteristics of mung bean protein (MBP)-gellan gum mixtures at varying protein contents (1-7 wt%) were investigated. Two types of gellan gum, high acyl gellan (HAG) and low acyl gellan (LAG), at 0.5 wt% were used.

Effect of Physical and Enzymatic Modifications on Composition, Properties and In Vitro Starch Digestibility of Sacred Lotus () Seed Flour.

In this study, native lotus seed flour (N-LSF) was modified by different methods, namely, partial gelatinization (PG), heat−moisture treatment (HMT), or pullulanase treatment (EP). Their composition, functional properties, starch composition, and estimated glycemic index (eGI) were compared. PG contained similar protein, soluble dietary fiber, and insoluble dietary fiber contents to N-LSF, while those of HMT and EP differed from their native form.

Food polysaccharides and roles of rheology and tribology in rational design of thickened liquids for oropharyngeal dysphagia: A review.

In today's market environment, an aging society is recognized as one of the megatrends in the world. The demographic change in the world population age structure has driven a huge demand in healthcare products as well as services that include the technological innovation for the health and wellness of the elderly. Dysphagia or swallowing difficulty is a common problem in the elderly as many changes in swallowing function come with aging.

Studies on chemical composition, rheological and antioxidant properties of pectin isolated from Riang (Parkia timoriana (DC.) Merr.) pod.

Although synthetic antioxidant food additives are widely used in a variety of food products, some of them are suspected of having a noxious effect on human health. As a consequence, much research attention has been focused on developing natural antioxidant compounds from plants. Riang (Parkia timoriana (DC.

Effects of dietary supplementation with different levels and molecular weights of fungal β-glucan on performances, health and meat quality in broilers.

Objective: To investigate the effects of dietary supplementation with different levels and molecular weights of fungal β-glucan on productive performances, health, carcass traits and meat quality in broilers.

Methods: Two hundred and ten of one-day-old chicks with equal sex were assigned to seven experimental groups in 2×4 factorial arrangement. These groups were supplemented with (0, 10, 30 and 60 ppm) of molecular weight 1-3, 1-6 β-glucan (low or high).

Characterization of an unexpected bioemulsifier from spent yeast obtained from Thai traditional liquor distillation.

Crude biopolymer was extracted from spent yeast, lyophilized and fractionated on Sephadex G-100 to yield two fractions coded as fraction I and II. Fraction I was composed of both carbohydrates and proteins, showing emulsifying activity whereas fraction II consisted of only proteins and possessed no activity. Hence composition and chemical characterization of the purified fraction I (bioemulsifier) was analyzed using various analytical techniques.