title: Relation between the rheological properties and the swallowing characteristics of vegetable juices fortified with carrot puree.
abstract: The relation between the rheological properties and the swallowing characteristics of vegetable juices fortified with 0-30.0% carrot puree (CP) was evaluated. The apparent viscosity of vegetable juices increased with increasing CP concentrations, and a increases in yield stress were observed at and above 17.5% CP. In a sensory evaluation, texture perceived in the oral cavity varied as between vegetable juices with >17.5% CP and those with <12.5% CP. The maximum velocity in the pharyngeal region was classified into three same-quality subgroups: vegetable juices with 0-12.5% CP, with 10.0-25.0% CP, and with 17.5-30.0% CP. It significantly decreased with increasing CP concentrations.
authors.affiliation: Graduate School of Human Life Sciences, Showa Women's University, Tokyo, Japan. moritaka@swu.ac.jp
authors.forename: Hatsue
authors.initials: H
authors.lastname: Moritaka
authors.forename: Shin-ichi
authors.initials: S
authors.lastname: Sawamura
authors.forename: Makoto
authors.initials: M
authors.lastname: Kobayashi
authors.forename: Masami
authors.initials: M
authors.lastname: Kitade
authors.forename: Kozo
authors.initials: K
authors.lastname: Nagata
mesh_terms: D001628:Beverages; D018552:Daucus carota; D003679:Deglutition / Q000502:physiology*; D005260:Female; D005511:Food Handling; D061353:Food Storage; D005527:Food, Fortified; D006801:Humans; D027845:Malus; D010614:Pharynx / Q000502:physiology; D012212:Rheology; D012677:Sensation; D014783:Viscosity; D055815:Young Adult