Abstract
ABSTRACT The flow velocity through the human throat and rheological properties of 0.2–0.8% agar and 0.8–2.4% gelatin were investigated. The maximum flow velocity decreased with increasing concentrations of agar and gelatin, with marked changes from 0 to 0.4% in agar, and from 0 to 1.4% in gelatin, with no further changes at concentration higher than 0.4% in agar but changes at concentration up to 2.4% in gelatin. Although the hardness and adhesiveness increased with increasing concentrations of agar and gelatin, the cohesiveness decreased. In the sensory evaluation, agar and gelatin became difficult to swallow with increasing agar and gelatin concentration. PRACTICAL APPLICATIONSThis research contributes to enhance the knowledge of the investigation area of the flow velocity of bolus in a pharynx. Moreover, this research is useful in order to make the foods for person with difficulties in chewing and swallowing. In fact, the results demonstrate the importance of measuring the flow velocity of bolus in the pharynx part not only the rheological properties of food.
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