Studies on Swallowability of Thickning Liquid Foods

探讨了液体食物的物理性质和吞咽特性对吞咽机制研究的重要性，以3种不同硬度的液体食物为研究对象，采用视频辅助荧光成像技术，对液体食物的物理性质、吞咽特性和吞咽过程进行了研究。基于食团硬度的良好口腔感觉伴随着平稳的吞咽过程，因为这些粘性食团样品被认为是柔软且流动性良好的。吞咽过程依赖于食团样品的口腔感觉。在视频荧光造影中，团注样品前端从口咽到下咽部的传输速度取决于物理性质，软且易于流动的团注样品表现出最快的速度。然而，对于从口咽到下咽部的食团样品末端的通过速度以及食团样品在口咽部和下咽部的通过时间，三种不同的食团样品之间没有显著差异。此外，物理性质或口腔感觉可能会导致吞咽机制的调整和相关的功能tongue.Liquid食品，含有改性淀粉和瓜尔豆胶作为增稠剂，具有四种不同的硬度在这项研究中使用。在感官评价中，在改性淀粉样品和瓜尔豆胶样品中，随着测试样品硬度的增加，稠度和可吞咽性增加。不同硬度的变性淀粉之间存在显著性差异，而不同硬度的瓜尔豆胶之间没有显著性差异。改性淀粉样品表现出强烈依赖于剪切的粘弹性行为，比较瓜尔胶样品和改性淀粉样品表现为近弹性材料的线性粘弹性区域。

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.