Effect of carrot puree in vegetable juice on linguapalatal swallowing pressure.

This study aimed to ascertain the influence of various amounts (0-30%) of carrot puree (CP) in vegetable juice on linguapalatal swallowing pressure in healthy volunteers. Twenty healthy women (age range: 20-22 years) swallowed a 17-ml drink in a natural state, and linguapalatal swallowing pressure was measured using a special sensor sheet. Peak magnitude (maximum pressure of the tongue pushing on the hard palate), integrated values of linguapalatal swallowing pressure on the waveform, and duration of linguapalatal swallowing pressure were increased with increases in CP concentrations. The total integrated value for 30% CP vegetable juice was larger than that of vegetable juice with no CP. The apparent viscosity of the vegetable juice with a low CP concentration was smaller than that with a high CP concentration at the same shear rate. These results suggest that vegetable juice containing CP affects mechanoreceptor activity in the mouth and generates a neuromotor response. PRACTICAL APPLICATIONS: This study aimed to ascertain the influence of various amounts of carrot puree (CP) in vegetable juice on linguapalatal swallowing pressure measured by using a special sensor sheet in healthy volunteers. Obtained results of this study clearly showed that vegetable juice containing CP affects the movement of the tongue in maneuvering the bolus. Moreover, the results demonstrated that this effect depended on the concentration of CP in the vegetable juice. These findings are expected to provide clinically valuable data on the effect of mechanical stimulation during the oral stage of swallowing.

Effect of carbon dioxide in carbonated drinks on linguapalatal swallowing pressure.

This study aimed to investigate the influence of carbonated drinks with gas volumes (GV) of 0, 1.5, and 2.7 on linguapalatal swallowing pressure, intraoral carbonation perception, and maximum velocity of a bolus through the pharynx in healthy volunteers (N = 20, all female, age range; 20-21 years). The volunteers swallowed a 12-mL drink in the natural state. Linguapalatal swallowing pressure was measured using a special sensor sheet, and maximum velocity of the bolus through the pharynx was measured using ultrasonic diagnostic imaging equipment. Peak magnitude, integrated value, and duration of linguapalatal swallowing pressure and maximum velocity of a liquid bolus through the pharynx increased with an increase in carbon dioxide content in the carbonated drink. The total integrated values of carbonated drinks with GV of 1.5 and 2.7 were larger than that of the drink without carbon dioxide. These results suggest that the carbon dioxide dissolved in carbonated drinks influences the activity of taste receptors in the mouth and results in neuromotor responses.

Relation between the rheological properties and the swallowing characteristics of vegetable juices fortified with carrot puree.

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.

Influence of thickeners on the fragmentation of fish meat sausage by mastication.

The influence of food thickeners (potato starch, guar gum, and xanthan gum and deionized water) on the breakdown of solid food was numerically analyzed, and an investigation was made into the cumulative size distribution of food fragments, textural properties, sensory evaluation and maximum transit velocity of a bolus in the pharynx.The results suggest that evaluating the breakability into small pieces was easily influenced by the addition ratio of the dispersion medium. However, in respect of the destruction process for the solid body, each sample was more strongly affected by the type of the dispersion medium than by the addition ratio of this medium.The destruction process was strongly influenced by the history of the breakdown caused by mastication when a liquid dispersion medium was added to the solid. However, when a high-viscosity sol was added to the solid, the destruction process was random and not affected by any history.