Abstract
We investigated the changes in the physical properties of fluid food samples containing commercial thickening agents (i.e., starch, xanthan, or guar) during mastication, and examined their association with the ease of swallowing.
In the case of the sample containing starch, the hardness and viscosity of the bolus decreased significantly with increased mastication time, indicating that the starch was decomposed by the α-amylase contained in the saliva. In contrast, in the case of the samples containing xanthan and guar, the hardness and viscosity of the bolus slightly decreased with increased mastication time, which resulted in a rise in bolus temperature.
Sensory evaluation indicated that the samples containing starch and xanthan were easier to swallow when masticated 10 times than when masticated only once. These results are relevant to the physical properties of the bolus.
