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Related Experiment Videos

Changes in food bolus texture during mastication.

Sachie Wada1, Takaharu Goto1, Keiko Fujimoto1

  • 1Department of Oral & Maxillofacial Prosthodontics, Institute of Biomedical Sciences, Tokushima University Graduate School, 3-18-15 Kuramoto, Tokushima, Japan.

Journal of Texture Studies
|April 4, 2017
PubMed
Summary

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Food bolus texture changes significantly with chewing, with hardness decreasing and cohesiveness/adhesiveness increasing. These changes are linked to the number of chews, influencing swallowing and chewing behavior.

Area of Science:

  • Oral processing and food rheology.
  • Investigating the relationship between mastication and bolus texture.
  • Understanding food biomechanics during swallowing.

Background:

  • Chewing transforms solid food into a cohesive bolus suitable for swallowing.
  • Individual chewing patterns vary, impacting bolus properties.
  • The rheological characteristics of food influence oral processing behavior.

Purpose of the Study:

  • To analyze changes in bolus texture during mastication for different food types.
  • To determine the relationship between bolus texture properties and the number of chews.
  • To identify factors influencing oral processing and bolus formation.

Main Methods:

  • Four food types (cracker, boiled rice, hard gel, soft gel) were tested.
Keywords:
food bolus texturemasticationnumber of chewsoral processing

Related Experiment Videos

  • Participants chewed foods to varying percentages of their normal chew count.
  • Bolus physical properties (hardness, adhesiveness, cohesiveness), occlusal force, and saliva volume were measured.

    • Main Results:

    • Bolus hardness decreased, while cohesiveness and adhesiveness increased with more chews for most foods.
    • Boiled rice showed different texture changes compared to other foods.
    • Saliva volume and occlusal force significantly influenced bolus properties, particularly for boiled rice.

    Conclusions:

    • Bolus texture is strongly related to the number of chews, with hardness being a key rheological factor.
    • Chewing behavior is influenced by perceived bolus texture, especially for difficult-to-chew or swallow foods.
    • A model for oral processing can be developed to determine optimal chewing duration.