Viscosity of gruels for infants: a comparison of measurement procedures

• Published in: International journal of food sciences and nutrition Vol. 52; no. 5; pp. 389 - 400
• Main Authors: MOUQUET, Claire, TRECHE, Serge
• Format: Journal Article
• Language: English
• Published: Basingstoke Informa UK Ltd 01.09.2001; Taylor & Francis; Nature Publishing; Taylor & Francis Ltd
• Subjects: Arachis - chemistry; Babies; Biological and medical sciences; Feeding. Feeding behavior; Food; Food Analysis - methods; Food Analysis - standards; Food science; Fundamental and applied biological sciences. Psychology; Glycine max - chemistry; Humans; Infant; Infant Food - analysis; Least-Squares Analysis; Manihot - chemistry; Measurement; Oryza - chemistry; Panicum - chemistry; Reproducibility of Results; Rheology; Temperature; Vertebrates: anatomy and physiology, studies on body, several organs or systems; Viscosity; Zea mays - chemistry; Viscosity; Infant food; Consistency; Starchy product; Viscosimetry; Measurement method; Rheological properties
• ISSN: 0963-7486; 1465-3478
• DOI: 10.1080/09637480120078276

Numerous studies have been carried out to investigate energy density and consistency of gruels for infants in developing countries. However, starch-rich gruels have a complex rheological behavior and their consistency is difficult to characterize. Many published gruel viscosity data are available, but the lack of standardized viscosity measurement procedures makes comparisons and interpretations difficult. The influences of viscometer type and viscosity measurement conditions on gruels prepared with simple or multicomponent flours were assessed in this study. The results showed a drastic decrease in apparent viscosity when the shear rate increased. Other factors like shear time and gruel temperature also had a marked influence on apparent viscosity. For two types of gruel (maize or multicomponent flour) prepared at different concentrations, correspondences between a short qualitative description of the consistency and apparent viscosity values obtained with several viscometers in different measurement conditions are given. Finally, recommendations are put forward on techniques to obtain valid data on gruel consistency, adapted to each type of study (laboratory, field or large-scale surveys).