Effect of Canola Oil Addition on the Ease of Consumption and Palatability of Steamed Bread: Based on the Physical and Sensory Properties of Steamed Bread and Simulated Bolus

Abstract

We evaluated the ease of mastication and swallowing (ease of consumption) and palatability of steamed bread with the addition of 0-40% (baker's %) canola oil (SB-CO0, SB-CO20, SB-CO40), based on the initial properties (nutritional composition and physical characteristics), sensory attributes, and simulated bolus characteristics. The results suggested that SB-CO40, containing 40% canola oil, was potentially easier to consume and exhibited better palatability than SB-CO0. SB-CO40 increased perceived smoothness, moistness, softness, low cohesiveness, ease of swallowing, and overall palatability, despite increased adhesive sensation. It was also suggested to be potentially easy-to-masticate due to its softness and low cohesiveness. The addition of 40% canola oil, while reducing bolus adhesion and improving ease of swallowing, may also contribute to adhesive sensation, which was partially negatively correlated with overall palatability. Notably, SB-CO40 improved ease of swallowing despite reduced moisture content (40.7%), highlighting the role of oil beyond moisture content.