Effect of the Amount and Properties of Jam Added to Bread on the Physical Properties of Simulated Food Bolus

Abstract

The objective of this study was to determine the effect of adding jam on bread on the properties of the food bolus that subsequently forms in the oral cavity. Simulated food bolus was prepared by mixing different amounts of strawberry jam with crushed bread crumbs and artificial saliva, and texture was evaluated. Consequently, the hardness and adhesiveness of the food bolus decreased as the amount of strawberry jam was increased. In addition, various simulated jams were prepared with different sugar and pectin contents and different types of sugars as ingredients, followed by evaluation of the texture of the simulated bolus. The results showed that jams with lower sugar content and viscosity higher than a particular threshold further reduced the hardness of the food bolus. Additionally, changing the type of sugar in the ingredients from sucrose to glucose or maltose had no effect on the texture of the food bolus.