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.

We investigated the properties and antioxidant activity of doughnuts in which the following five spice powders were included: rosemary, allspice, nutmeg, ginger, and cinnamon. Each spice was added individually to the doughnuts and the properties of the doughnuts were examined. Doughnuts supplemented with spices tended to show lower specific volumes and swelling rates than those without spice addition. We measured their antioxidant activity, using the hydrophilic-oxygen radical absorbance capacity (H-ORAC) method. The antioxidant activity in the doughnuts supplemented with spices increased with the amount of spices added. The highest H-ORAC value was obtained when rosemary was added to the doughnuts. Also, among the spices, rosemary showed the highest H-ORAC value. Cinnamon powder showed strong antioxidant effects, however, its antioxidant activity was reduced when it was added to the doughnuts. This suggested that cinnamon does not respond well to heat treatment, in terms of antioxidant activity.