Advertisement

Swallowing and the Rheological Properties of Soft Drink and Agar Gel

  • Hatsue MoritakaEmail author
Chapter
  • 1k Downloads
Part of the Soft and Biological Matter book series (SOBIMA)

Abstract

Mastication and swallowing are essential steps in food ingestion and nutrient absorption in humans. Mastication is the process in which food taken from the mouth is crushed and mixed with saliva in the oral cavity to create food boluses that are optimal for swallowing. The use of facial and jaw muscles, in addition to teeth, is necessary for mastication. Foods with gel-like texture are crushed by mastication, and the resulting boluses are transferred from the oral cavity to the pharynx with assistance from tongue pressure and then to the esophagus by suction generated upon elevation of the larynx. Bolus formation by mastication is closely associated with the swallowing process. Meanwhile, liquid foods are transferred from the oral cavity to the pharynx without mastication. However, the swallowing method of a drink changes by the additions included in the drink. It is important to know the relationship between physical property of drink and the linguapalatal swallowing pressure, the relationship between the preprandial food size and the nature of food bolus, and then the relationship between the texture property of the food bolus and the swallowing.

Keywords

Soft drink Ager gel Rheological property Mastication Linguapalatal swallowing pressure 

References

  1. 1.
    Lo GS, Goldbeq AP, Lim A, Grundhauser J, Anderson C, and Schonfeld G, Soy fiber improves lipid and carbohydrate metabolism in primary hyperlipidemic subjects. AtheroscIerosis, 62, 239–248 (1986).Google Scholar
  2. 2.
    Tsai AC, Vinik AI, Lasichak A, and Lo GS, Effects of soy polysaccharide on postprandial plasma glucose, insulin, glucagon, pancreatic polypeptide, somatostatin, and triglyceride in obese diabetic patients. Am. J. Clin. Nutr., 45, 596–601 (1987).Google Scholar
  3. 3.
    Marlett JA, McBurney MI, and Slavin JL, Position of the American Dietetic Association: health implications of dietary fiber. J. Am. Dietetic Assn., 102, 993–1000 (2002).CrossRefGoogle Scholar
  4. 4.
    Shahidi F, “Functional foods: their role in health promotion and disease prevention,” J. Food Sci., 69, 146–149 (2004).CrossRefGoogle Scholar
  5. 5.
    Cichero JAY, Jackson O, Halley PJ, and Murdoch BE, Which One of these is not like the others? An inter-hospital study of the viscosity of thickened fluids. J. Speech Lang. Hear. Res., 43, 537–547 (2000).CrossRefGoogle Scholar
  6. 6.
    Cichero J, Jackson O, Halley PJ, and Murdoch BE, How thick is thick? Multicenter study of the rheological and material property characteristics of mealtime fluids and videofluoroscopy fluids. Dysphagia, 15, 188–200 (2000).CrossRefGoogle Scholar
  7. 7.
    Glassburn DL, and Deem JF, Thickener viscosity in dysphagia management: variability among speech-language pathologists. Dysphagia, 13, 218–222 (1998).CrossRefGoogle Scholar
  8. 8.
    Nicosia MA, and Robbins JA, The fluid mechanics of bolus ejection from the oral cavity, J. Biomech., 34, 1537-1544 (2001).CrossRefGoogle Scholar
  9. 9.
    Pelletier CA, Management of Adult Neurogenic. Dysphagia, 12, 74–78 (1997).CrossRefGoogle Scholar
  10. 10.
    Moritaka H, Sawamura S, Kobayashi M, Kitade M, and Nagata N, Relation between the Rheological Properties and the Swallowing Characteristics of Vegetable Juices Fortified with Carrot Puree. Biosci. Biotechnol. Biochem.,76(3), 429–435 (2012).CrossRefGoogle Scholar
  11. 11.
    Tashiro A, Hasegawa A, Kohyama K, Kumagai H, and Kumagai H, Relationship between the Rheological Properties of Thickener Solutions and Their Velocity through the Pharynx as Measured by the Ultrasonic Pulse Doppler Method. Biosci. Biotechnol, Biochem., 74, 1598–1605 (2010).CrossRefGoogle Scholar
  12. 12.
    Kumagai H, Tashiro A, Hasegawa A, Kohyama K, and Kumagai H, Relationship between flow properties of thickener solutions and their velocity through the pharynx measured by ultrasonic pulse method. Food Sci. Technol. Res., 15, 203–210 (2009).CrossRefGoogle Scholar
  13. 13.
    Moritaka H, and Nakazawa F, The rheological and swallowing properties of rice starch. Food Sci. Technol. Res., 15, 133–140 434 (2009).CrossRefGoogle Scholar
  14. 14.
    Green BG, Alvarez-Reeves M, George P, and Akirav C, Chemesthesis and taste: evidence of independent processing of sensation intensity. Pysiol Behav., 86(4), 526–537 (2005).CrossRefGoogle Scholar
  15. 15.
    Moritaka H, Kitade M, Sawamura S, Takihara T, Awano I, Ono T, Tamine K, and Hori K, Effect of carbon dioxide in carbonated drinks on linguapalatal swallowing pressure, Chem. Senses, 39, 133–142 (2014).CrossRefGoogle Scholar
  16. 16.
    Ono T, Hori K, and Nokubi T. Pattern of tongue pressure on hard palate during swallowing. Dysphagia, 19(4), 259–264 (2004).CrossRefGoogle Scholar
  17. 17.
    Dessirier JM, Simons CT, Carstens MI, O’Mahony M, and Carstens E, Psychophysical and neurobiological evidence that the oral sensation elicited by carbonated water is of chemogenic origin, Chem Senses, 25, 277–284 (2000).CrossRefGoogle Scholar
  18. 18.
    Kitade M, Kashiki H, Kobayashi N, and Moritaka H, Chewing and swallowing properties of different-sized agar gels. Nippon Shokuhin Kagaku Kaishi, 59, 369–377 (2012). (in Japanese)CrossRefGoogle Scholar
  19. 19.
    Kitade M, Kobayashi N, and Moritaka H, Relationship between number of chewing cycles and fragment size of agar gels, Nippon Shokuhin Kagaku Kaishi, 60, 554–562 (2013). (in Japanese)CrossRefGoogle Scholar
  20. 20.
    Kobayashi N, Kohyama K, Sasaki Y, and Matsushita M, Statistical laws for food fragmentation by human mastication. J. Phys. Soc. Jpn., 75, 083001 (2006).CrossRefGoogle Scholar
  21. 21.
    Kobayashi N, Kohyama K, and Shiozawa K, Fragmentation of a viscoelastic food by human mastication, J. Phys. Soc. Jpn., 79, 044801 (2010).CrossRefGoogle Scholar
  22. 22.
    Matsushita M, and Sumida K, How do thin glass rods break-Stochastic models for one-dimensional brittle fracture. Bull. Fac. Sci. & Eng. Chuo Univ., 31, 69–79 (1997).Google Scholar
  23. 23.
    Kitade M, Sagawa A, Fuwa M, and Moritaka H, Properties of the masseter and digastric muscles during swallowing of agar gels of different sizes. Nippon Shokuhin Kagaku Kaishi, 61, 293–301 (2014). (in Japanese)CrossRefGoogle Scholar
  24. 24.
    Ishihara S, Nakamura M, Funami T, Odake S, and Nishinari K, Viscoelastic and fragmentation characters of model bolus from polysaccharide gels after instrumental mastication. Food Hydrocolloids, 25, 1210–1218 (2011).CrossRefGoogle Scholar

Copyright information

© Springer Japan 2017

Authors and Affiliations

  1. 1.Division of Food Science and NutritionShowa Women’s University, Graduate School of Human Life ScienceTokyoJapan

Personalised recommendations