Physical and related sensory properties of a swallowable bolus
| Autor: | Chrystel Loret, M. Walter, Nathalie Martin, Christoph Hartmann, Nicolas Pineau, Marie-Agnès Peyron |
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| Přispěvatelé: | Nestlé, Unité de Nutrition Humaine (UNH), Institut National de la Recherche Agronomique (INRA)-Université d'Auvergne - Clermont-Ferrand I (UdA)-Clermont Université, Centre de Recherche en Nutrition Humaine, Nestlé S.A. |
| Rok vydání: | 2010 |
| Předmět: |
Saliva Bow
Male 030309 nutrition & dietetics [SDV]Life Sciences [q-bio] Food bolus Drinking Experimental and Cognitive Psychology Sensory system TEXTURE NATURAL Physical property 03 medical and health sciences Behavioral Neuroscience Eating 0404 agricultural biotechnology Bolus (medicine) Swallowing Medicine Humans Rheological properties Food science Particle Size Saliva Mastication PARTICLE-SIZE DISTRIBUTION ORAL-CAVITY 0303 health sciences FOODS PERCEPTION Analysis of Variance business.industry digestive oral and skin physiology HUMAN MASTICATION 04 agricultural and veterinary sciences BREAKDOWN 040401 food science CHEWING BEHAVIOR Deglutition MODEL Swallowing threshold Sensory Thresholds SIMULATION Female business Rheology |
| Zdroj: | Physiology and Behavior Physiology and Behavior, Elsevier, 2011, 104 (5), pp.855-864. ⟨10.1016/j.physbeh.2011.05.014⟩ Physiology & behavior Physiology & behavior, Elsevier, 2011, 104 (5), pp.855-864. ⟨10.1016/j.physbeh.2011.05.014⟩ |
| ISSN: | 1873-507X 0031-9384 |
| DOI: | 10.1016/j.physbeh.2011.05.014⟩ |
| Popis: | International audience; Rheology and water content properties of cereal boluses collected just before swallowing were investigated. No specific physical markers for swallowing were found between subjects. Each subject had his own mastication strategy leading to food boluses with different theological and water content properties. However, for most of the subjects, similar physical properties were found for food boluses obtained from consumption of different cereals. Results showed that the food boluses from different cereals exhibited gel-like properties being in a range from 14.1 kPa to 21.2 kPa (G'((1Hz, 0.4%))), when swallowed. The food boluses had a static yield stress varying from 1.3 kPa to 4.3 kPa. Another interesting finding was that the water content of food boluses might be an important marker for swallowing since it was similar for different cereal food boluses (around 50%). This physical property might drive the fluid sensory perception, which could also be a sensory swallowing threshold. (C) 2011 Elsevier Inc. All rights reserved. |
| Databáze: | OpenAIRE |
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