Thesis Title

Viscosity Of Red Wine Over Time When Mixed With Starch- And Gum-Based Thickeners: Implication For Elderly Adults

Date of Graduation

Spring 2006

Degree

Master of Science in Communication Sciences and Disorders

Department

Communication Sciences and Disorders

Committee Chair

Lynette Goldberg

Keywords

viscosity, red wine, Thick-It, Simply Thick, dysphagia

Subject Categories

Communication Sciences and Disorders

Abstract

This study investigated the effects of two commercially-available thickening agents on the viscosity of red wine thickened to a nectar-like consistency. The two agents were Thick-It (starch-based) and Simply Thick (gum-based). Forty trials of the wine thickened with each agent were run. The viscosity of the thickened red wine was measured using a Brookfield viscometer (a) following initial mixing, and (b) after a standing time of 30 minutes. Overall, thickening the red wine with the starch-based agent, Thick-It, resulted in a significantly higher viscosity than when the wine was thickened with the gum-based agent, Simply Thick. However, the mean viscosity of the wine thickened with both agents was less than the target range of nectar-like viscosity. The viscosity of the thickened red wine continued to increase when it was allowed to stand for 30 minutes but it remained within the thin range. A significant interaction was evident between standing time and thickening agents with the viscosity of wine thickened with Thick-It increasing noticeably over the 30 minute time period but again remaining within the thin range. Although moderate amounts of red wine may assist in maintaining within the thin range. Although moderate amounts of red wine may assist in maintaining quality of life for some older adults with dysphagia, results of the present study suggest that ingredients in red wine may interact with thickening agents in a way that decreases the targeted nectar-like consistency. When including red wine thickened to a nectar-like consistency in diets for adults with dysphagia, clinicians need to ensure that the viscosity of the wine is indeed nectar-like for the safe intake of liquids by their patients.

Copyright

© Christine Best

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Dissertation/Thesis

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