Transformation of liquid consistency from the implementation natural thickeners
DOI:
https://doi.org/10.24054/rcsf.v2i1.2093Keywords:
Deglutition Disorders, Thickeners, Speech TherapyAbstract
INTRODUCTION: The focus of this research was defining the measures used for changing the consistency from a liquid implementing natural thickeners. METHOD: Transformation of liquid consistencies in laboratory testing through natural origin thickeners, implementing a quasi-ex-perimental research framing in qualitative exploratory paradigm, which seeks to build evaluate the use of soft tecnologies in the speech therapy for deglution disorders treatment as dysphagia. RESULTS: The results show positive consistency modification with natural thickeners such rice, wheat flour and unflavor gelatin. Varying amounts of thickeners over different clear liquids, it is possible achieving consistency changes as nectar and honey. ANALYSIS: the implementation of natural thickeners can change the clear liquid consistency, but the weath flour in concentration equals to 40 gr also change the flavor organoleptic property in the aliment. CONCLUSION: After obtaining these results we can say that it is possible change the liquid claer consistency with a natural thickener. In this resarch the natural thickener with less affection over flavor was the rice and unflavor gelatin
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Copyright (c) 2016 Miguel Vargas Garcia, Ivan David Villa Jiménez
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