Mouth Drying Research Articles

Differences in dynamic sensory perception between reformulated hazelnut chocolate spreads decrease when spreads are consumed with breads and wafers

Many foods such as breads and wafers (carrier foods) are commonly consumed in combination with spreads such as jam, peanut butter and chocolate spreads. Sensory assessments are typically performed with carrier foods or spreads alone rather than with combinations thereof. The aim of this study was to investigate the effect of carrier addition (bread, wafer) on dynamic sensory perception of chocolate hazelnut spreads varying in composition. Three chocolate hazelnut spreads varying in fat and sugar content (high fat/high sugar (reference); high fat/low sugar; low fat/high sugar) were combined with two carriers (bread and wafer). Dynamic sensory perception was determined by a consumer panel using TCATA (n = 72) and TDS (n = 72) with three chocolate hazelnut spreads without carriers and six carrier-spread combinations. Stickiness and mouth drying were considerably more dominant for low fat/high sugar spreads compared to high fat/high sugar spreads. Addition of carriers (bread and wafer) influenced dynamic sensory perception of spreads and especially reduced stickiness. In the beginning of mastication of carrier-spread combinations, perception was dominated by sensations related to carriers while at later stages of mastication, sensations related to spreads were dominant. Addition of carriers to spreads decreased consumers’ ability to discriminate between spreads differing in composition. TCATA allowed to discriminate better between spreads and TDS revealed the temporality of sensations clearer. We conclude that dynamic perceptual differences between hazelnut chocolate spreads differing in composition diminish when spreads are consumed with breads and wafers. These findings provide product sensory profiles which are closer to the natural consumption context of spreads.

Profil Sensori Sediaan Pemanis dengan Metode Rate-All-That-Apply (RATA)

Sweetener is food additive consisting of natural sweetener and artificial sweetener which give sweet sensation to food products. Table-top sweeteners are sought due to its advantages in comparison to sugar, which is giving off sweet sensation in food with no or low calorie. This is proven useful for people who suffer from illnesses, such as diabetes mellitus, obesity, and sensitive tooth. This need should be supported by development of table-top sweeteners to satisfy consumer preferences. Rate-All-That-Apply (RATA) is a consumer based test developed from Check-All-That-Apply (CATA). The objective of this research is to study sensory profiles of various table-top sweeteners based on diabetic and non-diabetic consumer and its intensity, as well as identifying attributes which determines consumer preference. There were six table-top sweeteners used in this study with three group of panelists based on their medical history. The research result revealed that sweetener A was identic to the attribute cooling, sweet aftertaste, sweet, body thickness, licorice, and mouth drying. Sweetener C and F were identic to the attribute metallic aftertaste, bitter aftertaste, bitter, and metallic. Diabetics give the most hedonic score above the average value to Sweetener A, B, and D. Non-diabetics with a heredity of diabetes give the most hedonic score above the average value to Sweetener B. Non-diabetics without a heredity of diabetes give the most hedonic score above the average value to Sweetener D and E. Generally, consumer could not identify attributes which determines their preference, however they could define unwanted attributes in table-top sweeteners, which are bitter, bitter aftertaste, metallic, metallic aftertaste, and mouth drying.

Anti-centrosome antibodies: Prevalence and disease association in Chinese population.

Anti-centrosome antibodies are rare findings with undefined clinical significance in clinical research. We aimed at investigating the prevalence and clinical significance of anti-centrosome antibodies in Chinese population. Testing results of total of 281,230 ANA-positive sera were retrospectively obtained from West China Hospital Sichuan University in China between 2008 and 2017. We retrospectively collected and analysed the clinical and laboratory data of the patients with positive anti-centrosome antibody. Of the 356453 patients tested, 281230 patients had positive antinuclear antibodies (ANAs, 78.9%), but only 78 patients with positive anti-centrosome antibodies (0.022%), of which 74.4% are females. Diagnoses were established in 69 of 78 patients: 37 cases were autoimmune diseases, mainly including undifferentiated connective tissue diseases (UCTD, 9/37), rheumatoid arthritis (RA, 6/37), Sjögren's syndrome (SS, 5/37) and primary biliary cirrhosis (PBC, 5/37), and the remaining were other autoimmune conditions. The most frequent clinical symptoms of the anti-centrosome-positive patients were arthralgia and eyes and mouth drying. Additionally, 86.7% of anti-centrosome antibodies were not associated with other ANAprofiles; however, when associated, the most frequent ANA was anti-U1RNP. Anti-centrosome antibodies are featured by a low prevalence and female gender predominance. They are correlated with some specific diseases, both autoimmune diseases, especially UCTD, RA, SS and PBC, and non-autoimmune diseases, such as infection and cancer, which suggests that they might be potential supporting serological markers of these diseases.

At what stage in the drinking process does drinking water affect attention and memory? Effects of mouth rinsing and mouth drying in adults.

Drinking water is important for health and there is an agreement that drinking water facilitates certain cognitive processes. However, the mechanism underlying the effect of drinking water on cognition is unknown. While attention performance is improved by even a very small drink, memory performance seems to require larger drinks for performance enhancement. This suggests that attention could be affected earlier in the drinking process than memory. We aimed to elucidate further the mechanism involved by investigating the stage during the drinking process influencing performance on cognitive tasks. To this end, we compared mouth rinsing and mouth drying. Mouth rinsing was expected to result in improved attention performance and would suggest that the mechanism responsible is located in the mouth and occurs early in the drinking process, before swallowing. Eighty-seven adults participated in either a treatment (mouth rinsing or mouth drying) or control (no intervention) condition. They were assessed at baseline and 20min later after intervention on measures of visual attention, short-term memory, subjective thirst and mood. Our results showed that mouth rinsing improved visual attention, but not short-term memory, mood or subjective thirst. Mouth drying did not affect performance. Our results support the hypothesis that different mechanisms underlie the effect of drinking water on different cognitive processes. They suggest that merely sipping water, as opposed to having a large drink, can improve attention.

Behavioural interventions to treat drooling in children with neurodisability: a systematic review.

To review the evidence for behavioural interventions to reduce drooling in children with neurodisability. A detailed search in eight databases sought studies that: (1) included participants aged 0 to 18 years with neurodisability and drooling; (2) provided behavioural interventions targeting drooling or a drooling-related behaviour; and (3) used experimental designs. Two reviewers extracted data from full-text papers independently. Results were tabulated for comparison. The Risk of Bias assessment in N-of-1 Trials scale for single case experimental designs (SCEDs) and the Cochrane risk of bias assessment tool for randomized controlled trials (RCTs) were applied. Of an initial yield of 763, seven SCEDs and one RCT were included. Behavioural interventions included the use of reinforcement, prompting, self-management, instruction, extinction, overcorrection, and fading. Each assessed body functions or structures' outcomes (drooling frequency and severity); three included activity outcomes (mouth drying, head control, eye contact, and vocalizations) and none assessed participation or quality of life. While each study reported positive effects of intervention, risk of bias was high. Low-level evidence suggests behavioural interventions may be useful for treatment of drooling in children with neurodisability. Well-designed intervention studies are urgently needed to determine effectiveness. Behavioural interventions used to treat drooling included reinforcement, prompting, self-management, extinction, overcorrection, instruction, and fading. Interventions targeted body structures and function-level outcomes and activity-level outcomes. Low-level evidence supports the use of behavioural intervention to treat drooling.

At what stage in the drinking process does drinking water affect attention and memory? Effects of mouth rinsing and mouth drying

At what stage in the drinking process does drinking water affect attention and memory? Effects of mouth rinsing and mouth drying

How does drinking water affect attention and memory? The effect of mouth rinsing and mouth drying on children's performance

There is general consensus that drinking water facilitates certain cognitive processes. However, it is not yet known what mechanism underlies the effect of drinking on performance and these may be different for different cognitive processes. We sought to elucidate the mechanisms involved by establishing at what stage of the drinking process cognitive performance is influenced. We examined the effect of mouth rinsing and mouth drying on subjective thirst and mood, visual attention and short term memory in children. Data are reported from 24 children aged 9- to 10-years. Children's performance was assessed in three conditions - mouth drying, mouth rinsing and a control (no intervention). In each condition they were assessed twice - at baseline, before intervention, and 20 min later at test. Mouth rinsing improved visual attention performance, but not short term memory, mood or subjective thirst. The effects of mouth drying were more equivocal. The selective nature of the results is consistent with suggestions that different domains of cognition are influenced by different mechanisms.

Whey protein mouth drying influenced by thermal denaturation

Whey proteins are becoming an increasingly popular functional food ingredient. There are, however, sensory properties associated with whey protein beverages that may hinder the consumption of quantities sufficient to gain the desired nutritional benefits. One such property is mouth drying. The influence of protein structure on the mouthfeel properties of milk proteins has been previously reported. This paper investigates the effect of thermal denaturation of whey proteins on physicochemical properties (viscosity, particle size, zeta-potential, pH), and relates this to the observed sensory properties measured by qualitative descriptive analysis and sequential profiling. Mouthcoating, drying and chalky attributes built up over repeated consumption, with higher intensities for samples subjected to longer heating times (p<0.05). Viscosity, pH, and zeta-potential were found to be similar for all samples, however particle size increased with longer heating times. As the pH of all samples was close to neutral, this implies that neither the precipitation of whey proteins at low pH, nor their acidity, as reported in previous literature, can be the drying mechanisms in this case. The increase in mouth drying with increased heating time suggests that protein denaturation is a contributing factor and a possible mucoadhesive mechanism is discussed.

Anti-Mitotic Spindle Apparatus Antoantibodies: Prevalence and Disease Association in Chinese Population.

Mitotic spindle apparatus (MSA) antibodies are rare findings with undefined clinical significance in clinical research. We aimed at investigating the prevalence and clinical significance of anti-MSA antibodies in Chinese population. Between 2008 and 2013, a total of 180,180 patients were studied for the presence of anti-MSA antibodies. The clinical details and laboratory data of anti-MSA-positive patients were retrospectively collected and analyzed. Of the 180,180 patients tested, 68,640 patients presented with positive antinuclear antibodies (ANAs, 38.10%), but only 32 patients with positive anti-MSA antibodies (0.018%). Diagnoses were established in 22 of 32 patients: 16 connective tissue diseases (CTDs), mainly Sjogren syndrome (SS, 5/16), rheumatoid arthritis (RA, 4/16), and systemic lupus erythematosus (SLE, 3/16), and 6 nonautoimmune conditions. The most frequent clinical symptoms of the anti-MSA-positive patients were arthralgia and eyes and mouth drying. Additionally, 70% of anti-MSA antibodies were not associated with other ANAs, however, when associated, the most frequent ANA was anti-SSA. Anti-MSA antibodies have a low prevalence and female gender predominance. Anti-MSA antibodies are primarily associated with CTDs, mainly SS, RA, and SLE. The presence of anti-MSA antibodies might be the unique serological markers of the CTDs, especially when anti-SSA, SSB, and dsDNA antibodies are negative, or the level of RF is low.

Potential sources of mouth drying in beverages fortified with dairy proteins: A comparison of casein- and whey-rich ingredients

Oral nutritional supplement drinks (ONS) are beverages high in dairy proteins that are prescribed to individuals at risk of malnutrition. Consumption of ONS is poor in elderly care facilities, with patients commenting that the sensory attributes of these drinks reduce their enjoyment and willingness to consume. Mouth drying is an attribute of ONS found to build with repeated consumption, which may further limit liking of these products. This study investigated the sources of drying sensations by sequential profiling, with a trained sensory panel rating a range of model milk systems and ONS over repeated sips and during after-effects. Sequential profiling found that fortification of milk with both caseinate and whey protein concentrate significantly increased the perception of mouth drying over repeated consumption, increasing by between 35 and 85% over consumption of 40mL. Enrichment of ONS with either whey protein concentrate or milk protein concentrate to a total protein content of 8.7% (wt/wt) resulted in whey and casein levels of 4.3:4.4% and 1.7:7.0% respectively. The product higher in whey protein was substantially more mouth drying, implying that whey proteins may be the most important contributor to mouth drying in ONS. However, efforts to mask mouth drying of protein-fortified milk by increasing sweetness or fat level were unsuccessful at the levels tested. Increasing the viscosity of protein-fortified milk led to a small but significant reduction in mouth drying. However, this approach was not successful when tested within complete ONS. Further analysis is required into the mechanism of protein-derived mouth drying to mask negative sensations and improve the enjoyment and consumption of protein-rich ONS.

Perception of Thickness, Mouth Coating and Mouth Drying of Dairy Beverages by Younger and Older Volunteers

AbstractSensory perception has been found to change during ageing. The perception of mouthfeel by older adults, and the role of ageing on the sensory perception of texture attributes is uncertain. This study investigated perception of the textural attributes of thickness, mouth coating and mouth drying, in the context of dairy beverages, by older and younger adults. Just noticeable differences of a starch thickener and for cream concentration within milk were established for thickness and mouth‐coating perception, finding no age‐related differences between participant groups. Mouth drying was assessed through the directional paired comparison of a mouth‐drying milk beverage to a skimmed milk sample. The older adults were found to be more sensitive to mouth drying (P = 0.03) than the younger adults. This study found no age‐related decline in texture perception with older adults finding perception of some attributes such as mouth drying enhanced by ageing.Practical ApplicationsTexture is an important attribute of food and beverages at any age. The decline of olfaction, flavor and taste perception with age may force older adults to put more emphasis on texture attributes; therefore, understanding the perception of textural cues in the mouth is very important. This study found texture perception of thickness, mouth coating and mouth drying may not only be preserved but in the case of mouth drying enhanced during ageing. This may impact on the enjoyment and consumption of foods of older adults, especially during illness or when taking medication. This research study is essential in showing the impact of ageing on texture perception and highlight to the food industry, hospitals and care homes the importance of texture attributes when developing foods and meals for older adults and patients.

Investigation of milk proteins binding to the oral mucosa

High protein dairy beverages are considered to be mouth drying. The drying sensation may be due to the product protein content; however the mechanism of this mouth drying is uncertain. This study investigated the potential adhesion of milk proteins to porcine oral mucosa in vitro. Purified casein and β-lactoglobulin were fluorescently labelled, placed on porcine oral mucosal tissues and their resistance to wash out with simulated saliva was monitored using fluorescence microscopy. Casein was found to be more adhesive to porcine mucosa than β-lactoglobulin. Some investigation into the reason for this difference in mucoadhesion was conducted by thiol-content analysis, rheology and zeta-potential measurements. The higher viscosity of casein solution and smaller zeta-potential is believed to be responsible for its better retention on mucosal surfaces. These findings suggest that casein and whey protein are both capable of binding and eliciting mouth drying in high protein dairy beverages.

Technology-assisted Programs to Promote Mouth Drying and Reduce the Effects of Drooling with Two Persons with Developmental Disabilities

The purpose of this study was to replicate/extend the assessment of technology-assisted programs for helping persons with intellectual and multiple disabilities acquire mouth-drying responses to reduce the effects of drooling. Two participants (one adolescent and one adult) were involved. The first participant, who had pervasive motor disabilities, was taught to turn his head with his mouth and chin touching a spongy surface (and getting dry in the process). The second participant, who did not have specific motor disabilities, was taught to use a handkerchief to dry his mouth. For both participants, the mouth-drying responses were automatically followed by preferred stimulation. Results showed that both participants increased the frequency of their mouth-drying responses and reduced the effects of their drooling (chin wetness) through the intervention (B) phases of the ABAB design sequences. The results are discussed in terms of their support of previous data in the area and their practical implications.

EFFECTS OF GUAR GUM AND MICROCRYSTALLINE CELLULOSE ON SENSORY AND THERMAL PROPERTIES OF A HIGH FAT MODEL FOOD SYSTEM

ABSTRACTDescriptive sensory analysis, time‐intensity (TI) profiling and differential scanning calorimetry (DSC) were used to study the textural and thermal properties of a confectionary‐like model food system consisting of cocoa butter, sucrose and an aromatic flavorant. Varying amounts of microcrystalline cellulose (MCC) and guar gum were substituted for cocoa butter at levels ranging from 5% to 20% (by weight), alone and in combination. Descriptive analysis of the following attributes was conducted: aroma, sweetness, total flavor, hardness, fracturability, adhesiveness, cohesiveness, amount of particles, particle size, smoothness llum‐piness, viscosity of the melted mass, melt rate, mouth drying, residual amount of particles and mouthcoating. Added fat substitution decreased sweetness, flavor and the rate of melting. Increases were seen in viscosity, perceived amount of particles, hardness, adhesiveness, mouthcoating and mouth drying. These changes were concentration dependent and were more pronounced for guar than for MCC. TI changes in sweetness, melting and overall flavor paralleled the descriptive panel results, with the largest effects observed in the 20%/20% mixture of guar gum and MCC. Melting enthalpies determined using DSC suggested a lowered degree

II-2. Evaluation of astringency, mouth drying, mouth roughing and bitterness elicited by monomeric phenolic compounds in red wine and in model wine solution

II-2. Evaluation of astringency, mouth drying, mouth roughing and bitterness elicited by monomeric phenolic compounds in red wine and in model wine solution