Systematic study on the physical properties of food and bolus behavior in chewing and swallowing process

2016 Fiscal Year Final Research Report

• Project/Area Number: 25350102
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Research Field: Eating habits
• Research Institution: Showa Women's University
• Principal Investigator: MORITAKA Hatsue 昭和女子大学, 女性健康科学研究所, 客員研究員 (40220074)
• Research Collaborator: SHIGA Seigo
• Project Period (FY): 2013-04-01 – 2017-03-31
• Keywords: 咀嚼 / 咬筋活動量 / 嚥下 / 舌圧 / 食片サイズ / 寒天ゲル / 消化吸収 / 増粘剤

Outline of Final Research Achievements

The increase rate in the number of pieces by chewing was higher for agar gel cube with side length of 15 mm (15-mm gel) than for agar gel cube with side length of 3.5 mm (3.5-mm gel). The chewing efficiency of the 15-mm gel was higher in the large average size gels in the early stage of chewing than in the later stage. In the 3.5-mm gel, the masseter activity intensity in chewing was high, and the time from the end of chewing to swallowing was long. In juice with high viscosity, the total contact pressure of linguapalatal swallowing pressure was large, and the maximum speed of the bolus in the pharynx was slow. The elevation of the blood glucose level after eating cooked rice was suppressed by the addition of a thickener.

Free Research Field

食品物性