Artículo
Relationships between saliva and food bolus properties from model dairy products
Fecha de publicación:
07/2011
Editorial:
Elsevier
Revista:
Food Hydrocolloids
ISSN:
0268-005X
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
During food consumption, complex oral processing occurs to transform the food into a bolus, ready to be swallowed. The objective of this study was to relate food, saliva and bolus properties, by using model dairy products, to better understand the role of saliva in bolus formation. Un-stimulated and stimulated saliva was collected from 5 subjects and biochemical and enzymatic properties were measured. Food bolus was then obtained from 8 different dairy products, varying in composition and ranging from liquid to gelled samples. The rate of saliva incorporation, pH, spreading ability and bolus rheological properties were determined. Some correlations seemed to exist between lysozyme activity and bolus properties. Subject and food product had a significant effect on almost all bolus properties. The rheology of bolus was highly correlated with food product texture. Even though preliminary, this approach could be used to better understand stimulus release and perception during food consumption.
Palabras clave:
Saliva
,
Food Bolus
,
Dairy Product
,
Oral Processing
Archivos asociados
Licencia
Identificadores
Colecciones
Articulos(CCT - SANTA FE)
Articulos de CTRO.CIENTIFICO TECNOL.CONICET - SANTA FE
Articulos de CTRO.CIENTIFICO TECNOL.CONICET - SANTA FE
Citación
Drago, Silvina Rosa; Panouillé, M.; Saint Eve, A.; Neyraud, E.; Feron, G.; et al.; Relationships between saliva and food bolus properties from model dairy products; Elsevier; Food Hydrocolloids; 25; 7-2011; 659-667
Compartir
Altmétricas