Relationship between Physical Properties of a Food Bolus and Initiation of Swallowing

Shiozawa, Kouichi; Kohyama, Kaoru; Yanagisawa, Keiji

doi:10.2330/joralbiosci1965.45.59

Cited by 32 publications

(40 citation statements)

References 9 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…As hydrocolloid gels contain much water, the lubrication of the bolus surface is not the main factor in normal cases; however it may be more important in very adhesive gels. For rice cake, masseter EMG activities were lower than those of jaw-opening muscles (Kohyama et al, 2007b) and the adhesiveness of the bolus at the moment of swallowing did not reach the maximum as do very exceptional cases among various foods (Shiozawa et al, 2003). Those findings suggest that rice cake is likely out of the range of the hydrocolloid gels tested in this study.…”

Section: Relation To Texture and Emg Variablesmentioning

confidence: 52%

“…The adhesiveness of rice cake was still high upon swallowing (Shiozawa et al, 2003). According to the model by Hutchings and Lillford (1988), oral processing of solid foods before swallowing requires both the breaking down of the original structure of the food and the lubrication of the bolus surface.…”

Section: Relation To Texture and Emg Variablesmentioning

confidence: 99%

“…Instrumentally measured values of boluses also showed greater inter-individual differences, but there was a general tendency commonly observed for boluses taken from different individuals. The hardness greatly decreased during oral processing and the adhesiveness values were maximized at swallowing moment if sample food was not very sticky like a rice cake (Shiozawa et al, 2003).…”

Section: Relation To Texture and Emg Variablesmentioning

confidence: 99%

“…Instrumental hardness, adhesiveness, and cohesiveness of the bolus are significantly variable among subjects and foods. Relationships between the mechanical properties of a food bolus and the initiation of swallowing were investigated by the two-bite texture profile analysis using bolus collected from the mouth (Shiozawa et al, 2003). Instrumentally measured values of boluses also showed greater inter-individual differences, but there was a general tendency commonly observed for boluses taken from different individuals.…”

Section: Relation To Texture and Emg Variablesmentioning

confidence: 99%

See 3 more Smart Citations

Mouthful Size Effects on Mastication Effort of Various Hydrocolloid Gels Used as Food Models

Kohyama

Hayakawa

Gao

et al. 2014

FSTR

Self Cite

View full text Add to dashboard Cite

This study aimed to quantify effects of food mouthful size on eating effort while masticating solid foods represented by five hydrocolloid gels varying in texture by means of electromyography (EMG). Eleven subjects ate 3 (S) and 6 (L) mL mouthfuls of five gel samples in their normal way without any designated conditions. EMG activities from both masseter muscles, as jaw-closing muscles, and the suprahyoid muscles, as the jaw-opening muscles, were recorded during free eating. Differences in EMG variables were analyzed separately before the first swallow and during the entire oral processing until the last swallow. When food size was halved from L to S, entire time of oral processing, the number of chews, and the number of swallows were approximately 0.7 times more than those for L gels. The sum of muscle activities was determined by both the jaw-closing and jaw-opening muscles, and the relative values for S gels were about 0.8 of the L gels. EMG variables per chewing motion were not significantly different between S and L gels. Those observations were found to be similar for the five different gel types. These results suggest that the mastication effort can be estimated quantitatively for hydrogels with wide range of texture if a small enough mouthful size is consumed. The mastication effort for L gels was 1.4 times greater than that of S gels; however, it was never greater than 2 times the S gels.

show abstract

Section: Relation To Texture and Emg Variablesmentioning

confidence: 52%

Section: Relation To Texture and Emg Variablesmentioning

confidence: 99%

Section: Relation To Texture and Emg Variablesmentioning

confidence: 99%

Section: Relation To Texture and Emg Variablesmentioning

confidence: 99%

See 2 more Smart Citations

Mouthful Size Effects on Mastication Effort of Various Hydrocolloid Gels Used as Food Models

Kohyama

Hayakawa

Gao

et al. 2014

FSTR

Self Cite

View full text Add to dashboard Cite

show abstract

“…The maximum velocity and transit time were computed from this flow velocity spectrum. The ultrasonic beam was radiated at an angle of 30 to the food bolus that was moving within the subject's pharyngeal region, this angle being selected according to the method of Nakazawa et al 32,35) in the B-mode of the ultrasonic diagnostic imaging system. The velocity of the bolus in the pharynx was obtained after correcting for the radiation angle of the ultrasonic beam.…”

Section: Methodsmentioning

confidence: 99%

Influence of Thickeners on the Fragmentation of Fish Meat Sausage by Mastication

Sagawa

Kobayashi

Moritaka

2011

Bioscience, Biotechnology, and Biochemistry

View full text Add to dashboard Cite

The influence of food thickeners (potato starch, guar gum, and xanthan gum and deionized water) on the breakdown of solid food was numerically analyzed, and an investigation was made into the cumulative size distribution of food fragments, textural properties, sensory evaluation and maximum transit velocity of a bolus in the pharynx.The results suggest that evaluating the breakability into small pieces was easily influenced by the addition ratio of the dispersion medium. However, in respect of the destruction process for the solid body, each sample was more strongly affected by the type of the dispersion medium than by the addition ratio of this medium.The destruction process was strongly influenced by the history of the breakdown caused by mastication when a liquid dispersion medium was added to the solid. However, when a high-viscosity sol was added to the solid, the destruction process was random and not affected by any history.

show abstract

Use of electromyography in measuring food texture

Funami

Ishihara

Kohyama

2014

Food Texture Design and Optimization

Self Cite

View full text Add to dashboard Cite

Relationship between Physical Properties of a Food Bolus and Initiation of Swallowing

Cited by 32 publications

References 9 publications

Mouthful Size Effects on Mastication Effort of Various Hydrocolloid Gels Used as Food Models

Mouthful Size Effects on Mastication Effort of Various Hydrocolloid Gels Used as Food Models

Influence of Thickeners on the Fragmentation of Fish Meat Sausage by Mastication

Use of electromyography in measuring food texture

Contact Info

Product

Resources

About