Resumo

GARCIA GONZALEZ, María Luisa; GARCIA RAURICH, Josep; RAVENTOS SANTAMARIA, Mercè  e  MOROS, Silvia Marceló. Glucose interaction with thickeners used in dysphagy oropharyngeal control. Acta bioquím. clín. latinoam. [online]. 2017, vol.51, n.4, pp.637-652. ISSN 0325-2957.

Dysphagia is defined as a swallowing disorder characterized by a difficulty in the alimentary bolus preparation or in food displacement from the mouth to the stomach. It is the fourth cause of death in adults and it is identified as a malnutrition agent. Food destined to individuals with dysphagia is prepared with products which modify their viscosity to make them safer to swallow. The present job tries to establish an interaction between glucose and three commercial thickeners of vegetal origin (two from starch and a third one made from a mix of maltodextrin, xanthan gum and guar gum in order to identify the most suitable one to be used in diets of patients with oropharyngeal dysphagia on the tested conditions. The stability degree in concordance with the time relation (0-24 hours) and its performance on the gap temperature between 25 and 50 ºC is determined. Tests have been done with thickener concentrations up to a maximum of 6% in combination with 5 glucose concentration up to a maximum of 27%. The common interaction of xanthan gum, guar gum and maltodextrin with glucose is found. Those thickeners potentially suitable to regulate the consistency degree of food products destined to the nourishment of patients with oropharyngeal dysphagia show a slow hydration process which is also aggravated by the glucose interaction.

Palavras-chave : Dysphagia; Thickener; Viscosity; Starch; Gum; Glucose.

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