2000 Volume 4 Issue 1 Pages 3-10
This paper reports physical properties，the swallowing characteristics and tongue surface movements during swallowing of trial foods for swallowing disorders． We prepared two types of test samples adjusting hardness to a value similar to extremely thick mousse-like foods． One of them had modified starch and the other had guar gum added as the commercial thickening agents． Hardness，cohesiveness，energy of adhesiveness， of the modified starch sample were similar value to those of the guar gum sample． On the other hand， yield stress in measuring by spring relaxation of the modified f tarch sample was lower than that of the guar gum sample． The modified starch sample were thicker， difficult to swallow and more remained in the mouth than those of the guar gum sample． The mean value of grooving depth during swallowing of the modified starch sample significantly increased as compare to that of the guar gum sample． lt is estimated that spreadable foods in the mouth by the deformation invoked by the contacting the tongue with palate are increased grooving depth of the tongue surface during swallowing to cohere as a bolus． and those foods are not swallowable foods．
