Physical and related sensory properties of a swallowable bolus

Abstract Rheology and water content properties of cereal boluses collected just before swallowing were investigated. No specific physical markers for swallowing were found between subjects. Each subject had his own mastication strategy leading to food boluses with different rheological and water con...

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Bibliographic Details
Published in:Physiology & behavior 2011-10, Vol.104 (5), p.855-864
Main Authors: Loret, C, Walter, M, Pineau, N, Peyron, M.A, Hartmann, C, Martin, N
Format: Article
Language:English
Subjects:
Analysis of Variance
Behavioral psychophysiology
Biological and medical sciences
deglutition
Deglutition - physiology
Drinking
Eating
Female
Food bolus
Fundamental and applied biological sciences. Psychology
grain foods
grains
Humans
Life Sciences
Male
Mastication
Mastication - physiology
Particle Size
physical properties
Psychiatry
Psychology. Psychoanalysis. Psychiatry
Psychology. Psychophysiology
Rheological properties
Rheology
Saliva
Saliva flow
sensory properties
Sensory Thresholds - physiology
Swallowing threshold
water content
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Summary:Abstract Rheology and water content properties of cereal boluses collected just before swallowing were investigated. No specific physical markers for swallowing were found between subjects. Each subject had his own mastication strategy leading to food boluses with different rheological and water content properties. However, for most of the subjects, similar physical properties were found for food boluses obtained from consumption of different cereals. Results showed that the food boluses from different cereals exhibited gel-like properties being in a range from 14.1 kPa to 21.2 kPa (G′ (1 Hz, 0.4%) ), when swallowed. The food boluses had a static yield stress varying from 1.3 kPa to 4.3 kPa. Another interesting finding was that the water content of food boluses might be an important marker for swallowing since it was similar for different cereal food boluses (around 50%). This physical property might drive the fluid sensory perception, which could also be a sensory swallowing threshold.
ISSN:0031-9384
1873-507X
DOI:10.1016/j.physbeh.2011.05.014