Effects of gel amount and mastication on the velocity of agar and gelatin gels passing through the Pharynx
2009
Inoue, Y.(Showa Women's Univ., Tokyo (Japan)) | Sasai, M. | Shiga, S. | Moritaka, H.
Ultrasonic pulse Doppler profiling, rheology, and sensory evaluation were used to determine the effects of gel amount and mastication on the velocity of agar and gelatin gels passing through the pharynx as well as the physical characteristics following mastication. Gel samples (3, 6, 9, and 12 g) were masticated 5, 10, 30, or 50 times, respectively. The hardness of agar and gelatin gels decreased as gel amount decreased and mastication increased. Sensory evaluation showed that both agar and gelatin gels became easier to swallow as gel amount decreased and mastication increased. Higher maximum velocities were observed for 9- and 12-g agar gel samples masticated 5 times and for 3- and 6-g gelatin gel samples masticated 50 times. The increase in maximum velocity seen for the agar gel may be due to formation of a large bolus that passes through the pharynx after mastication, compared to that of gelatin gel, which forms a sol.
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