Please use this identifier to cite or link to this item: https://hdl.handle.net/20.500.14279/18506
Title: Effects of saliva on starch-thickened drinks with acidic and neutral pH
Authors: Hanson, Ben 
Cox, Ben 
Kaliviotis, Efstathios 
Smith, Christina H. 
Major Field of Science: Engineering and Technology
Field Category: Mechanical Engineering
Keywords: Amylase;Deglutition;Deglutition disorders;pH;Rheology;Saliva;Starch;Thickener;Viscosity
Issue Date: Sep-2012
Source: Dysphagia, vol. 27, iss. 3, 2012, pp. 427-435
Volume: 27
Issue: 3
Start page: 427
End page: 435
Journal: Dysphagia 
Abstract: Powdered maize starch thickeners are used to modify drink consistency in the clinical management of dysphagia. Amylase is a digestive enzyme found in saliva which breaks down starch. This action is dependent on pH, which varies in practice depending on the particular drink. This study measured the effects of human saliva on the viscosity of drinks thickened with a widely used starch-based thickener. Experiments simulated a possible clinical scenario whereby saliva enters a cup and contaminates a drink. Citric acid (E330) was added to water to produce a controlled range of pH from 3.0 to 7.0, and several commercially available drinks with naturally low pH were investigated. When saliva was added to thickened water, viscosity was reduced to less than 1% of its original value after 10-15 min. However, lowering pH systematically slowed the reduction in viscosity attributable to saliva. At pH 3.5 and below, saliva was found to have no significant effect on viscosity. The pH of drinks in this study ranged from 2.6 for Coca Cola to 6.2 for black coffee. Again, low pH slowed the effect of saliva. For many popular drinks, having pH of 3.6 or less, viscosity was not significantly affected by the addition of saliva.
URI: https://hdl.handle.net/20.500.14279/18506
ISSN: 0179051X
DOI: 10.1007/s00455-011-9386-5
Rights: © Springer
Type: Article
Affiliation : University College London 
King's College London 
University College London 
Publication Type: Peer Reviewed
Appears in Collections:Άρθρα/Articles

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