Studies on Swallowability of Thickning Liquid Foods

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Importance of investigating of physical properties and swallowing characteristics on liquid foods for the swallowing mechanism was discussed in this study.Liquid foods with three different kinds of hardness were used to study swallowing, in which physical properties and swallowing characteristics and process of swallowing using video-assisted manofluorography, were investigated. Good oral sensation based on bolus hardness was accompanied by a smooth swallowing process, since these sticky bolus samples were recognized as being soft and well-mobile. The swallowing process depended on oral sensation of bolus samples. In videomanofluorography, the transit speed of the front end of bolus samples from the oropharynx to the hypopharynx depended on physical properties, and soft and easy to flow bolus samples demonstrated the fastest speed. However, for the transit speed of the tail end of bolus samples from the oropharynx to the hypopharynx and passing times of bolus samples at the oropharynx and at the hypopharynx, there were no significant differences among the three different kinds of bolus samples. Furthermore, physical properties or oral sensation may cause adjustment of the swallowing mechanism and associated functioning of the tongue.Liquid foods, containing modified starch and guar gum as thickening agents, with four different kinds of hardness were used in this study. In the sensory evaluation, thickeness and swallowability increased as hardness of test samples increased, in modified starch samples and guar gum samples. There were significant differences among different kinds of hardness containg modified starch, on the other hand there were no significant differences among different kinds of hardness containg guar gum. Modified starch samples exhibited viscoelastic behaviors strongly dependent on shear comparing guar gum samples and modified starch samples behaved as nearly elastic material in the linear viscoelastic region.