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The Effect of Rheological Properties of Foods on Bolus Characteristics After Mastication

OBJECTIVE: To evaluate the effects of physical properties of foods on the changes of viscosity and mass as well as the particle size distribution after mastication. METHOD: Twenty subjects with no masticatory disorders were recruited. Six grams of four solid foods of different textures (banana, tofu...

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Autores principales: Hwang, Junah, Kim, Don-Kyu, Bae, Jung Hyun, Kang, Si Hyun, Seo, Kyung Mook, Kim, Byong Ki, Lee, Sook Young
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Academy of Rehabilitation Medicine 2012
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3546179/
https://www.ncbi.nlm.nih.gov/pubmed/23342309
http://dx.doi.org/10.5535/arm.2012.36.6.776
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author Hwang, Junah
Kim, Don-Kyu
Bae, Jung Hyun
Kang, Si Hyun
Seo, Kyung Mook
Kim, Byong Ki
Lee, Sook Young
author_facet Hwang, Junah
Kim, Don-Kyu
Bae, Jung Hyun
Kang, Si Hyun
Seo, Kyung Mook
Kim, Byong Ki
Lee, Sook Young
author_sort Hwang, Junah
collection PubMed
description OBJECTIVE: To evaluate the effects of physical properties of foods on the changes of viscosity and mass as well as the particle size distribution after mastication. METHOD: Twenty subjects with no masticatory disorders were recruited. Six grams of four solid foods of different textures (banana, tofu, cooked-rice, cookie) were provided, and the viscosity and mass after 10, 20, and 30 cycles of mastication and just before swallowing were measured. The physical properties of foods, such as hardness, cohesiveness, and adhesiveness, were measured with a texture analyzer. Wet sieving and laser diffraction were used to determine the distribution of food particle size. RESULTS: When we measured the physical characteristics of foods, the cookie was the hardest food, and the banana exhibited marked adhesiveness. Tofu and cooked-rice exhibited a highly cohesive nature. As the number of mastication cycles increased, the masses of all foods were significantly increased (p<0.05), and the viscosity was significantly decreased in the case of banana, tofu, and cooked-rice (p<0.05). The mass and viscosity of all foods were significantly different between the foods after mastication (p<0.05). Analyzing the distribution of the particle size, that of the bolus was different between foods. However, the curves representing the particle size distribution for each food were superimposable for most subjects. CONCLUSION: The viscosity and particle size distribution of the bolus were different between solid foods that have different physical properties. Based on this result, the mastication process and food bolus formation were affected by the physical properties of the food.
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spelling pubmed-35461792013-01-22 The Effect of Rheological Properties of Foods on Bolus Characteristics After Mastication Hwang, Junah Kim, Don-Kyu Bae, Jung Hyun Kang, Si Hyun Seo, Kyung Mook Kim, Byong Ki Lee, Sook Young Ann Rehabil Med Original Article OBJECTIVE: To evaluate the effects of physical properties of foods on the changes of viscosity and mass as well as the particle size distribution after mastication. METHOD: Twenty subjects with no masticatory disorders were recruited. Six grams of four solid foods of different textures (banana, tofu, cooked-rice, cookie) were provided, and the viscosity and mass after 10, 20, and 30 cycles of mastication and just before swallowing were measured. The physical properties of foods, such as hardness, cohesiveness, and adhesiveness, were measured with a texture analyzer. Wet sieving and laser diffraction were used to determine the distribution of food particle size. RESULTS: When we measured the physical characteristics of foods, the cookie was the hardest food, and the banana exhibited marked adhesiveness. Tofu and cooked-rice exhibited a highly cohesive nature. As the number of mastication cycles increased, the masses of all foods were significantly increased (p<0.05), and the viscosity was significantly decreased in the case of banana, tofu, and cooked-rice (p<0.05). The mass and viscosity of all foods were significantly different between the foods after mastication (p<0.05). Analyzing the distribution of the particle size, that of the bolus was different between foods. However, the curves representing the particle size distribution for each food were superimposable for most subjects. CONCLUSION: The viscosity and particle size distribution of the bolus were different between solid foods that have different physical properties. Based on this result, the mastication process and food bolus formation were affected by the physical properties of the food. Korean Academy of Rehabilitation Medicine 2012-12 2012-12-28 /pmc/articles/PMC3546179/ /pubmed/23342309 http://dx.doi.org/10.5535/arm.2012.36.6.776 Text en Copyright © 2012 by Korean Academy of Rehabilitation Medicine http://creativecommons.org/licenses/by-nc/3.0/ This is an open-access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted noncommercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
spellingShingle Original Article
Hwang, Junah
Kim, Don-Kyu
Bae, Jung Hyun
Kang, Si Hyun
Seo, Kyung Mook
Kim, Byong Ki
Lee, Sook Young
The Effect of Rheological Properties of Foods on Bolus Characteristics After Mastication
title The Effect of Rheological Properties of Foods on Bolus Characteristics After Mastication
title_full The Effect of Rheological Properties of Foods on Bolus Characteristics After Mastication
title_fullStr The Effect of Rheological Properties of Foods on Bolus Characteristics After Mastication
title_full_unstemmed The Effect of Rheological Properties of Foods on Bolus Characteristics After Mastication
title_short The Effect of Rheological Properties of Foods on Bolus Characteristics After Mastication
title_sort effect of rheological properties of foods on bolus characteristics after mastication
topic Original Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3546179/
https://www.ncbi.nlm.nih.gov/pubmed/23342309
http://dx.doi.org/10.5535/arm.2012.36.6.776
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