Relationship between Non-Oral Sensory Evaluations, Oral Sensory Evaluations, and Viscosity of Commercial Thickening Agents -Consideration to the Difference of Shear Rate Dependence-

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  • Iwasaki Yuko
    Faculty of Human Sciences and Design, Japan Women’s University
  • Ogoshi Hiro
    Faculty of Human Sciences and Design, Japan Women’s University

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We examined the relationship between non-oral sensory evaluations, oral sensory evaluations, and the viscosity of solutions measured using a cone-and-plate viscometer. Samples were thickened using thickening agents composed main ingredients of xanthan gum, guar- gum and modified starch, which had different shear rate dependence. We expected to assess the ease of swallowing thickened solutions through non-oral perception to determine the common index of consistency. We found that the extent of resistance during stirring and ease of flow during the tilting of the container were relevant to the viscosity levels at shear rates of 1-40 s-1 on the basis of viscometer. As for the dripping from the spoon, we found the flow behavior index n effected on it. The results of the study revealed that means to measure viscosity by tilting the contain and stirring with spoon was useful means to know rough viscosity. This approach, which can be used with solutions which had different shear rate dependence.

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