Changes in food bolus texture during mastication.
Changes in food bolus texture during mastication.
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DOI：
10.1111/jtxs.12228
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发表时间：
2017-04
影响因子：
3.2
通讯作者：
Sachie Wada;T. Goto;K. Fujimoto;Megumi Watanabe;K. Nagao;Atsuko Nakamichi;T. Ichikawa
中科院分区：
文献类型：
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作者：
Sachie Wada;T. Goto;K. Fujimoto;Megumi Watanabe;K. Nagao;Atsuko Nakamichi;T. Ichikawa
这项研究的目的是调查四种食物在咀嚼过程中从进食到吞咽过程中团块质地的变化，并确定质地与咀嚼次数的关系。我们招募了15名年轻的日本参与者参加这项研究。当受试者吃四种不同的食物：饼干、煮米饭、硬凝胶和软凝胶时，受试者被要求在吞咽之前吐出食物块。在咀嚼25%、50%、75%、100%和125%的正常咀嚼次数后，在团剂中测量三种物理特性(硬度、粘附性和粘聚性)。测量咬合力、咬合力、压力以及刺激的全唾液量。受试者之间的咀嚼次数存在广泛的差异，但受试者内部的差异很小。饼干、软明胶和硬明胶的硬度下降，而粘附性和粘附性增加，但煮米饭不变。推进剂的质地似乎在很大程度上与咀嚼的数量有关。硬度也容易受到咬合的影响。唾液体积和咬合力对煮米饭的粘附性和硬度也有较大影响。硬度是食物团质地的一个重要的流变学因素，在确定适当的咀嚼次数方面可能起着重要作用。粘附性和凝聚力似乎是这一过程中的次要因素。实际应用我们提出了一个口腔加工模型，应用于确定一个人的适当咀嚼次数。硬度似乎是食品团质地的一个重要的流变学因素，粘附性和凝聚性是次要因素。当食物很硬或难以下咽时，咀嚼行为很可能会更多地受到对团状质地的感知的影响。
The purpose of this study was to survey the changes that occur in bolus texture from intake to swallowing during the mastication process for four types of food materials and to identify how texture is related to the number of chews. We recruited 15 young Japanese participants for this study. The subjects were asked to spit the food bolus just before swallowing when eating four different foods: cracker, boiled rice, hard gelatine gel, and soft gelatine gel. Three physical properties (hardness, adhesiveness, and cohesiveness) were measured in the bolus after being chewed for 25, 50, 75, 100, and 125% of the normal number of chews. Occlusal force and pressure as well as stimulated whole saliva volume were also measured. Extensive variation in the number of chews existed between subjects, but minimal intra-subject variation was observed. Hardness was observed to decrease, whereas cohesiveness and adhesiveness increased in a chew-dependent manner for the cracker, soft gelatine gel, and hard gelatine gel, but not boiled rice. Bolus texture appears to be largely related to the number of chews. Hardness also tended to be influenced by occlusion. The adhesiveness and hardness of the boiled rice were also greatly influenced by saliva volume and occlusal force, respectively. Hardness is an important rheological factor in food bolus texture and likely plays a significant role in determining the appropriate number of chews. Adhesiveness and cohesiveness appear to be secondary factors in this process. PRACTICAL APPLICATIONS We propose a model of oral processing for application in determining the appropriate number of chews for an individual. Hardness appears to be an important rheological factor in food bolus texture, with adhesiveness and cohesiveness being secondary aspects. When food is hard or difficult to swallow, chewing behavior will likely be more influenced by the perception of bolus texture.