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Changes in oral processing parameters of three rice varieties.

Dong Xiao Liu^1,2, Xin Ren^1,2, Sailimuhan Asimi^1,2

¹Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China.

Journal of Texture Studies

|April 19, 2020

Summary

This study investigated oral processing of rice, finding that bolus moisture content increases while salivary flow decreases. Glutinous rice had a shorter swallowing time than japonica and indica rice.

Keywords:

bolus formation cooked rice mastication oral processing saliva secretion swallowing

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Published on: June 16, 2018

Area of Science:

Food Science
Oral Physiology
Biomechanics

Background:

Mastication and saliva are crucial for bolus formation and eating enjoyment.
Detailed studies on oral processing of rice, including physiological parameters and bolus moisture, are lacking.

Purpose of the Study:

To investigate salivary flow rate, secretion, chewing frequency, and bolus moisture content during oral processing of japonica, indica, and glutinous rice.
To analyze differences among rice varieties and oral processing stages.

Main Methods:

Measurement of salivary flow rate and secretion.
Recording of chewing frequency.
Analysis of bolus moisture content at different processing stages (25%, 50%, 75%, 100%).
Comparison of three rice varieties: japonica, indica, and glutinous.

Main Results:

Swallowing time was significantly lower for glutinous rice compared to japonica and indica rice (p < .05).
Chewing frequency remained consistent across all rice varieties and stages (1.59–1.66 Hz, p > .05).
Salivary flow rates significantly decreased during oral processing (37.72 ± 4.32 mg/s to 19.83 ± 5.50 mg/s, p < .05).
Dry basis bolus moisture content significantly increased (1.53 ± 0.08 to 1.96 ± 0.02, p < .05).
Saliva secretion in the 75%-100% stage was highest for japonica, followed by indica and glutinous rice (p < .05).
At swallowing (100% stage), bolus moisture content was consistent across all rice types (1.94–1.99, p > .05).

Conclusions:

Oral processing of rice involves significant changes in salivary flow and bolus moisture.
Rice variety influences swallowing time and saliva secretion, but not chewing frequency.
The final bolus moisture content at swallowing is consistent across different rice varieties.