Changes in food bolus texture during mastication.

摘要: The purpose of this study was to survey the changes that occur in bolus texture from intake swallowing during mastication process for four types food materials and identify how is related number chews. We recruited 15 young Japanese participants study. subjects were asked spit just before when eating different foods: cracker, boiled rice, hard gelatine gel, soft gel. Three physical properties (hardness, adhesiveness, cohesiveness) measured after being chewed 25, 50, 75, 100, 125% normal Occlusal force pressure as well stimulated whole saliva volume also measured. Extensive variation chews existed between subjects, but minimal intra-subject observed. Hardness observed decrease, whereas cohesiveness adhesiveness increased a chew-dependent manner not rice. Bolus appears be largely tended influenced by occlusion. hardness rice greatly occlusal force, respectively. an important rheological factor likely plays significant role determining appropriate Adhesiveness appear secondary factors process. Practical applications We propose model oral processing application individual. texture, with aspects. When or difficult swallow, chewing behavior will more perception texture.