Abstract：
The development of thickening powders for the management of dysphagia is imperative due to the rapid growth of aging population and prevalence of the dysphagia. One promising thickening agent that can be used to formulate dysphagia diets is basil seed mucilage (BSM). This work investigates the effects of dispersing media, including water, milk, skim milk, and apple juice, on the rheological and tribological properties of the BSM-thickened liquids. Shear rheology results revealed that the thickening ability of BSM in these media in ascending order is milk < skim milk ≈ apple juice < water. On the other hand, extensional rheology demonstrated that the longest filament breakup time was observed when BSM was dissolved in milk, followed by skim milk, water, and apple juice. Furthermore, tribological measurements showed varying lubrication behavior, depending on the BSM concentration and dispersing media. Dissolution of BSM in apple juice resulted in the most superior lubrication property compared with that in other dispersing media. Overall, this study provides insights on BSM\'s application as a novel gum-based thickening powder in a range of beverages and emphasizes how important it is for consumers to have clear guidance for the use of BSM in dysphagia management.
摘要：
由于老龄化人口的快速增长和吞咽困难的流行，开发用于吞咽困难的增稠粉末势在必行。可用于配制吞咽困难饮食的一种有前途的增稠剂是罗勒种子粘液(BSM)。这项工作调查了分散介质的影响，包括水,牛奶，脱脂牛奶,苹果汁,关于BSM增稠液体的流变和摩擦学性能。剪切流变学结果表明，BSM在这些介质中的增稠能力按升序排列为牛奶<脱脂奶≈苹果汁<水。另一方面,拉伸流变学表明，当BSM溶解在牛奶中时，观察到最长的长丝断裂时间，其次是脱脂牛奶，水,和苹果汁。此外，摩擦学测量显示不同的润滑行为，取决于BSM浓度和分散介质。与其他分散介质相比，BSM在苹果汁中的溶解导致最优异的润滑性能。总的来说,这项研究提供了BSM作为一种新型胶基增稠粉末在一系列饮料中的应用的见解,并强调了消费者在吞咽困难管理中使用BSM的明确指导是多么重要.
