Impactos dos espessantes nas propriedades físico-químicas e na consistência de águas minerais com propósito terapêutico

Abstract

Dysphagia is a swallowing disorder affecting about 8% of the global population, with symptoms such as coughing, choking, potentially leading to malnutrition and dehydration. It's more prevalent in elderly patients with a history of conditions like head and neck cancer and neurological diseases. Treatment involves modified dietary consistency, nutritional supplementation as needed, and thickener use. This study assessed the impacts of thickeners on the physicochemical properties and consistency of therapeutic mineral waters, including 11 samples from Parque das Águas Doutor Lisandro Carneiro Guimarães and 2 commercial waters from Caxambu-MG, with Nutilis Clear thickener added. Flow and rheology tests were conducted at the Federal University of Pelotas/RS. Caxambu waters, rich in CO2 and iron, offer various therapeutic benefits. The flow test, recommended by IDDSI for dysphagia beverage consistency evaluation, showed viscosity increasing with thicker added, as expected. Nectar-thickened samples were mainly classified as level 2, while honey-thickened ones were mostly level 3. Rheological results indicated a viscosity index below 1, meaning fluid becomes less viscous as shear rate increases. The study suggests combining therapeutic mineral water with thickener may be beneficial for hydration and mineral supplementation (e.g., iron, sodium, potassium, magnesium), emphasizing a direct relationship between added thickener amount and sample consistency.