[논문]연하보조식 점도 조절 가이드를 위한 국과 음료류의 점도증진제 첨가 조건 설정

이지현; 육동현; 김미현

doi:10.14373/jkda.2024.30.1.11

연하보조식 점도 조절 가이드를 위한 국과 음료류의 점도증진제 첨가 조건 설정
Study on Setting the Amount of Thickening Agent in Soup and Beverages as a Guide for Modifying the Viscosity of Dysphagia Diets 원문보기

대한영양사협회 학술지 = Journal of the Korean dietetic association, v.30 no.1, 2024년, pp.11 - 28

이지현 (국립공주대학교 식품영양학과) , 육동현 (국립공주대학교 식품영양학과) , 김미현 (국립공주대학교 식품영양학과)

Abstract ▼ AI-Helper

This study aimed to establish the optimal amount of thickening agent for the appropriate viscosity in soups and beverages, which are part of the dysphagia diet. The soups were bean sprout soup and soybean paste soup; the beverages were orange juice, regular milk, and low-fat milk; the thickening agent was one type of xanthan gum product. After adding the thickening agents (from 1 g to 5 g per 200 mL of the test food), syringe tests were conducted over time (5, 10 and 15 minutes) to verify the effects of the amount of thickening agent added per sample and the time between addition and achieving the resulting viscosity, and to establish the optimal addition conditions to reach IDDSI levels 1, 2, and 3 of the dysphagia diet. Water (based on 200 mL) was used as the standard control. These results provide a useful basis for customized diets based on the patient's dysphagia severity. On the other hand, this study is limited by including only liquid foods in the dysphagia diet and one type of xanthan gum-based thickening agent. Therefore, it is necessary to conduct continuous research, based on the study results, to modify the viscosity of the dysphagia diet using various thickening agents and foods and prevent nutritional deficiencies by managing the diet according to the patient's swallowing ability.

주제어

표/그림 (9)

표 Table 1. Amount of thickening agent added and temperature according to the standard substance and food type.
그림 Figure 1. Syringe test method.
그림 Figure 2. Comparison of the viscosity of a 0.6% salinity bean sprout soup with different amounts of thickening agent added and the time after addition with the reference sample. Means with different superscripts (a~j) above the bars are significantly different according to the Duncan's multiple range test. The names of the experimental groups mean the following: S stands for water as a standard, S1 for IDDSI level 1, S2 for IDDSI level 2, and S3 for IDDSI level 3. K06 is 0.6% salinity bean sprout soup. K06 followed by one to two digits is the amount of thickening agent added, where 1 is 1 g/200 mL, 2 is 2 g/200 mL, 25 is 2.5 g/200 mL, 3 is 3 g/200 mL, and 4 is 4 g/200 mL. The following-number indicates the resulting time after adding the thickening agent, i.e. _5 is 5 minutes, _10 is 10 minutes, _15 is 15 minutes.
그림 Figure 3. Comparison of the viscosity of a 0.8% salinity bean sprout soup with different amounts of thickening agent added and the time after addition with the reference sample. Means with different superscripts (a~k) above the bars are significantly different according to the Duncan's multiple range test. The names of the experimental groups mean the following: S stands for water as a standard, S1 for IDDSI level 1, S2 for IDDSI level 2, and S3 for IDDSI level 3. K08 followed by one to two digits is the amount of thickening agent added, where 1 is 1 g/200 mL, 2 is 2 g/200 mL, 25 is 2.5 g/200 mL, 3 is 3 g/200 mL, and 4 is 4 g/200 mL. The following-number indicates the resulting time after adding the thickening agent, i.e. _5 is 5 minutes, _10 is 10 minutes, _15 is 15 minutes.
그림 Figure 4. Comparison of the viscosity of a 0.6% salinity soybean paste soup with different amounts of thickening agent added and the time after addition with the reference sample. Means with different superscripts (a~i) above the bars are significantly different according to the Duncan's multiple range test. The names of the experimental groups mean the following: S stands for water as a standard, S1 for IDDSI level 1, S2 for IDDSI level 2, and S3 for IDDSI level 3. D06 is 0.6% salinity soybean paste soup. D06 followed by one to two digits is the amount of thickening agent added, where 1 is 1 g/200 mL, 2 is 2 g/200 mL, 25 is 2.5 g/200 mL, 3 is 3 g/200 mL, and 4 is 4 g/200 mL. The following-number indicates the resulting time after adding the thickening agent, i.e. _5 is 5 minutes, _10 is 10 minutes, and _15 is 15 minutes.
그림 Figure 5. Comparison of the viscosity of a 0.8% salinity soybean paste soup with different amounts of thickening agent added and the time after addition with the reference sample. Means with different superscripts (a~i) above the bars are significantly different according to the Duncan's multiple range test. The names of the experimental groups mean the following: S stands for water as a standard, S1 for IDDSI level 1, S2 for IDDSI level 2, and S3 for IDDSI level 3. D08 is 0.8% salinity soybean paste soup. D08 followed by one to two digits is the amount of thickening agent added, where 1 is 1 g/200 mL, 2 is 2 g/200 mL, 25 is 2.5 g/200 mL, 3 is 3 g/200 mL, and 4 is 4 g/200 mL. The following-number indicates the resulting time after adding the thickening agent, i.e. _5 is 5 minutes, _10 is 10 minutes, and _15 is 15 minutes.
그림 Figure 6. Comparison of the viscosity of orange juice with different amounts of thickening agent added and the time after addition with the reference sample. Means with different superscripts (a~k) above the bars are significantly different according to the Duncan's multiple range test. The names of the experimental groups mean the following: S stands for water as a standard, S1 for IDDSI level 1, S2 for IDDSI level 2, and S3 for IDDSI level 3. J is orange juice. J followed by one to two digits is the amount of thickening agent added, where 1 is 1 g/200 mL, 2 is 2 g/200 mL, 25 is 2.5 g/200 mL, 3 is 3 g/200 mL, and 4 is 4 g/200 mL. The following-number indicates the resulting time after adding the thickening agent, i.e. _5 is 5 minutes, _10 is 10 minutes, and _15 is 15 minutes.
그림 Figure 7. Comparison of the viscosity of regular milk with different amounts of thickening agent added and the time after addition with the reference sample. Means with different superscripts (a~g) above the bars are significantly different according to the Duncan's multiple range test. The names of the experimental groups mean the following: S stands for water as a standard, S1 for IDDSI level 1, S2 for IDDSI level 2, and S3 for IDDSI level 3. M is regular milk. M followed by one digit is the amount of thickening agent added, where 2 is 2 g/200 mL, 3 is 3 g/200 mL, 4 is 4 g/200 mL, and 5 is 5 g/200 mL. The following-number indicates the resulting time after adding the thickening agent, i.e. _5 is 5 minutes, _10 is 10 minutes, and _15 is 15 minutes.
그림 Figure 8. Comparison of the viscosity of low-fat milk with different amounts of thickening agent added and the time after addition with the reference sample. Means with different superscripts (a~g) above the bars are significantly different according to the Duncan's multiple range test. The names of the experimental groups mean the following: S stands for water as a standard, S1 for IDDSI level 1, S2 for IDDSI level 2, and S3 for IDDSI level 3. LM is low-fat milk. LM followed by one digit is the amount of thickening agent added, where 2 is 2 g/200 mL, 3 is 3 g/200 mL, 4 is 4 g/200 mL, and 5 is 5 g/200 mL. The following-number indicates the resulting time after adding the thickening agent, i.e. _5 is 5 minutes, _10 is 10 minutes, and _15 is 15 minutes.

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