Sensory and instrumental analysis for slipperiness and compliance of food during swallowing.
In spite of its importance, there have been few attempts to evaluate the sensory attributes of the food bolus during swallowing. In the current study, the slipperiness, the degree of slide for the food bolus through the mucosal surface of the oro-pharynx, and the compliance, how easily the shape of a food bolus can be transformed for automatic and comfortable swallowing, were derived among several sensory attributes related to the swallowing. Therefore, the study aims were twofold: (1) to develop the methods of sensory and instrumental analyses for determining the slipperiness and compliance of the food bolus during swallowing and (2) to examine the appropriateness of the newly designed devices by correlating the data between the sensory and instrumental analyses. Six commercial food products were evaluated by 10 trained panelists for each attribute. The devices for assessing each attribute were developed in consideration of the oro-pharyngeal movements. The sensory and instrumental analyses showed high correlation and regression coefficients as well as intensity differences of the 6 samples for each attribute. In conclusion, the slipperiness and the compliance were suitable for acquiring a better understanding of the sensory attributes of the food bolus during swallowing, and the newly developed devices showed a high potential for determining those attributes.
Dept. of Food and Nutrition, College of Human Ecology, Seoul Natl. Univ., Seoul 151-742, Korea.
H-S
HS
Seo
I K
IK
Hwang
T R
TR
Han
I S
IS
Kim
D000328:Adult; D000704:Analysis of Variance; D003679:Deglutition / Q000502:physiology*; D004041:Dietary Fats; D004947:Esophagus / Q000502:physiology; D005260:Female; D005502:Food; D005504:Food Analysis / Q000295:instrumentation* / Q000379:methods*; D006244:Hardness; D006801:Humans; D010614:Pharynx / Q000502:physiology; D018583:Pliability; D015203:Reproducibility of Results; D012212:Rheology / Q000295:instrumentation / Q000379:methods; D012677:Sensation / Q000502:physiology*; D013334:Students; D014110:Touch / Q000502:physiology; D014783:Viscosity; D014867:Water / Q000008:administration & dosage
D004041:Dietary Fats; D014867:Water