Improved physical and structural properties of high-protein powders by fluidized-bed agglomeration.

High-protein powders (milk protein isolate (MPI) and soybean protein isolate (SPI)) were treated with maltodextrin solution (10% or 20%) or water as a binder and then subjected to fluidized-bed agglomeration. The MPI agglomerates were compared with the SPI agglomerates as a function of maltodextrin (MD) concentration. The particle size, wettability, and porosity values of SPI agglomerates were much higher than those of the raw powder when compared to the MPI agglomerates. The agglomerated protein powders with MD binder showed significantly higher solubility values than the raw powders. These tendencies were discernible in the morphological examination via SEM analysis. The dynamic modulus values of SPI agglomerates decreased with an increase in MD concentration from 10 to 20% whereas those of MPI agglomerates increased. These findings indicate that the physical, structural, and rheological properties of agglomerated high-protein powders are greatly influenced by the type of protein and the addition of MD binder.

Rheological Information of Pudding-Thick Liquids Prepared Using Commercial Food Thickeners Marketed in Korea for Dysphagic Patients According to the Manufacturers' Guidelines.

Food thickeners are commonly used to prepare thickened liquids for the management of dysphagia. The National Dysphagia Diet (NDD) thickness levels of thickened liquids prepared with commercial food thickeners are known to vary depending on the thickener type, recommended amount of thickener, thickener brand, and preparation instructions. Particularly, detailed preparation instructions must be provided by the manufacturers to achieve the correct thickness levels. However, the rheological information on product labels provided by manufacturers is typically not accurate. Here, various pudding-thick liquids were prepared by mixing commercial xanthan gum (XG)-based thickeners based on the manufacturers' guidelines, and their rheological properties were characterized. Several thickened liquids prepared with four different XG-based thickeners (A-D) marketed in Korea did not meet the pudding-like criterion (> 1,750 mPa·s) based on the NDD guidelines. Significant differences in rheological parameter values (ηa,50, n, and G') were also identified among the various thickened liquids. Only one thickener (thickener A) manufactured in Korea showed optimal results, which satisfied the pudding-thick viscosity range for various food liquids and also showed lower stickiness and enhanced bolus formation ability for easy and safe swallowing when compared to other thickeners (B, C, and D).

Relationship between Syringe Flow Measurements and Viscosity of Nectar-Thick Beverages for Dysphagia Management.

Commercial cold beverages thickened with a xanthan gum (XG)-based food thickener were examined at different thickness levels by using the simple, cost-effective syringe flow test (SFT) developed by the International Dysphagia Diet Standardization Initiative (IDDSI). We prepared cold thickened beverage (CTB) samples with different thickener concentrations and measured them by extrapolating the viscosity range (51-350 mPa·s) for nectar-like consistency. CTBs were also measured via the line-spread test (LST), and the flow distance value (cm) by LST and the volume remaining (mL) in the syringe by SFT was correlated with the apparent viscosity (ηa,50). Plots comparing ηa,50 with SFT or LST values showed good exponential relationships between the measurements. The SFT showed a better relationship (R2 = 0.928) than LST (R2 = 0.825), indicating that the former can predict the viscosity better in the range for nectar-like consistency. In particular, the SFT showed a significant difference (R2 = 0.964) compared to the LST (R2 = 0.709) for thickened protein-based beverages. These results suggest that the SFT using the IDDSI methodology is a more suitable instrument than the LST for accurately evaluating the viscosity of XG-based CTBs with nectar-like consistency.

Coffee Intake and Obesity: A Meta-Analysis.

Many studies have explored the relationship between coffee-one of the most commonly consumed beverages today-and obesity. Despite inconsistent results, the relationship has not been systematically summarized. Thus, we conducted a meta-analysis by compiling data from 12 epidemiologic studies identified from PubMed and Embase through February 2019. The included studies assessed obesity by body mass index (BMI, a measure of overall adiposity) or waist circumference (WC, a measure of central adiposity); analyzed the measure as a continuous outcome or binary outcome. Using random effects model, weighted mean difference (WMD) and 95% confidence interval (CI) were obtained for continuous outcomes; summary relative risk (RR) and 95% CI for the highest vs. lowest categories of coffee intake were estimated for binary outcome. For BMI, WMD was -0.08 (95% CI -0.14, -0.02); RR was 1.49 (95% CI 0.97, 2.29). For WC, WMD was -0.27 (95% CI -0.51, -0.02) and RR was 1.07 (95% CI 0.84, 1.36). In subgroup analysis by sex, evidence for an inverse association was more evident in men, specifically for continuous outcome, with WMD -0.05 (95% CI -0.09, -0.02) for BMI and -0.21 (95% CI -0.35, -0.08) for WC. Our meta-analysis suggests that higher coffee intake might be modestly associated with reduced adiposity, particularly in men.