Effect of carrot puree in vegetable juice on linguapalatal swallowing pressure. Issue 2 (29th December 2017)

• Record Type: Journal Article
• Authors: Moritaka, Hatsue; Mineki, Machiko; Kobayashi, Makoto; Ono, Takahiro; Hori, Kazuhiro
• Other Names: Nishinari Katsuyoshi guestEditor.
• Is Part Of: Journal of texture studies. Volume 49:Issue 2(2018)
• Page Start: 240
• Page End: 246
• Publication Date: 2017-12-29
• Subjects: apparent viscosity -- carrot puree -- linguapalatal swallowing pressure -- swallowing -- vegetable juice; Food texture -- Periodicals; Food -- Composition -- Periodicals; 664.02
• DOI: 10.1111/jtxs.12315
• Languages: English
• ISSNs: 0022-4901

Abstract

Abstract: This study aimed to ascertain the influence of various amounts (0–30%) of carrot puree (CP) in vegetable juice on linguapalatal swallowing pressure in healthy volunteers. Twenty healthy women (age range: 20–22 years) swallowed a 17‐ml drink in a natural state, and linguapalatal swallowing pressure was measured using a special sensor sheet. Peak magnitude (maximum pressure of the tongue pushing on the hard palate), integrated values of linguapalatal swallowing pressure on the waveform, and duration of linguapalatal swallowing pressure were increased with increases in CP concentrations. The total integrated value for 30% CP vegetable juice was larger than that of vegetable juice with no CP. The apparent viscosity of the vegetable juice with a low CP concentration was smaller than that with a high CP concentration at the same shear rate. These results suggest that vegetable juice containing CP affects mechanoreceptor activity in the mouth and generates a neuromotor response. Practical applications: This study aimed to ascertain the influence of various amounts of carrot puree (CP) in vegetable juice on linguapalatal swallowing pressure measured by using a special sensor sheet in healthy volunteers. Obtained results of this study clearly showed that vegetable juice containing CP affects the movement of the tongue in maneuvering the bolus. Moreover, the results demonstrated that this effect depended on the concentration of CP in the vegetable juice. These findings are expected to provide clinically valuable data on the effect of mechanical stimulation during the oral stage of swallowing.