Abstract
In the present study, we used a basic bread porridge (gel-style), which was prepared with bread and liquid food whose milk content was partially replaced with salad oil. We investigated whether the addition of semi-liquid foods to the surface of basic bread porridge would affect the ease of swallowing. The bread porridge sample at 20°C was found to be significantly harder than that at 45°C. In the sensory evaluation, the subjects described the bread porridge samples at 20°C with semi-liquid foods added to the surface as being “less sticky in the mouth, and easier to eat” than the basic bread porridge. Furthermore, samples at 20°C were found to form significantly softer bolus in the mouth, and the difference between the textural properties of bolus samples before swallowing became smaller ones. The bread porridge sample with semi-liquid foods added to the surface at 45°C was found to require muscle activity for a shorter duration during swallowing than did the basic porridge sample at 20°C.
