Effect of the Addition of Spreadable Materials Containing Fats and Oils on the Physical Properties of Simulated Food Bolus of Bread

Abstract

The objective of this study was to determine the effect of fat-based spreadable materials on the properties of a food bolus that subsequently forms in the oral cavity. Different amounts of butter, margarine, and fat spreads were mixed with artificial saliva and crushed bread crumbs to prepare a simulated food bolus and determine its texture. In addition, emulsions were prepared by mixing canola oil and water at different ratios and were evaluated in the same method. Results showed that the addition of a fat-based spreadable material reduced the hardness and adhesiveness of the simulated food bolus. This effect of spreadable materials on simulated bolus was enhanced with increasing amounts of the additive. The fat spread with a low fat content was more effective than butter and margarine in reducing hardness and adhesiveness. Regarding the results of the evaluation of the canola oil and water mixture, the addition of oil reduced the hardness, cohesiveness, and adhesiveness of the simulated food bolus compared to only water.