지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2012.1
- 수록면
- 776 - 784 (9page)
이용수
초록· 키워드
오류제보하기
Objective To evaluate the effects of physical properties of foods on the changes of viscosity and mass as well as the particle size distribution after mastication.Method Twenty subjects with no masticatory disorders were recruited. Six grams of four solid foods of different textures (banana, tofu, cooked-rice, cookie) were provided, and the viscosity and mass after 10, 20, and 30 cycles of mastication and just before swallowing were measured. The physical properties of foods, such as hardness, cohesiveness, and adhesiveness, were measured with a texture analyzer. Wet sieving and laser diffraction were used to determine the distribution of food particle size.Results When we measured the physical characteristics of foods, the cookie was the hardest food, and the banana exhibited marked adhesiveness. Tofu and cooked-rice exhibited a highly cohesive nature. As the number of mastication cycles increased, the masses of all foods were significantly increased (p<0.05), and the viscosity was significantly decreased in the case of banana, tofu, and cooked-rice (p<0.05). The mass and viscosity of all foods were significantly different between the foods after mastication (p<0.05). Analyzing the distribution of the particle size, that of the bolus was different between foods. However, the curves representing the particle size distribution for each food were superimposable for most subjects.Conclusion The viscosity and particle size distribution of the bolus were different between solid foods that have different physical properties. Based on this result, the mastication process and food bolus formation were affected by the physical properties of the food.
목차
등록된 정보가 없습니다.
참고문헌 (21)
참고문헌 신청
Buschang PH / 1997 / The effects of bolus size and chewing rate on masticatory performance with artificial test foods / J Oral Rehabil 24 : 522 ~ 526
Feldman RS / 1980 / Aging and mastication: changes in performance and in the swallowing threshold with natural dentition / J Am Geriatr Soc 28 : 97 ~ 103
Helkimo E / 1978 / Chewing efficiency and state of dentition. A methodologic study / Acta Odontol Scand 36 : 33 ~ 41
Hoebler C / 2000 / Particle size of solid food after human mastication and in vitro simulation of oral breakdown / Int J Food Sci Nutr 51 : 353 ~ 366
Jalabert-Malbos ML / 2007 / Particle size distribution in the food bolus after mastication of natural foods / Food Quality and Preference 18 : 803 ~ 812
Feldman RS / 1980 / Aging and mastication: changes in performance and in the swallowing threshold with natural dentition / J Am Geriatr Soc 28 : 97 ~ 103
Helkimo E / 1978 / Chewing efficiency and state of dentition. A methodologic study / Acta Odontol Scand 36 : 33 ~ 41
Hoebler C / 2000 / Particle size of solid food after human mastication and in vitro simulation of oral breakdown / Int J Food Sci Nutr 51 : 353 ~ 366
Jalabert-Malbos ML / 2007 / Particle size distribution in the food bolus after mastication of natural foods / Food Quality and Preference 18 : 803 ~ 812
이 논문의 저자 정보
최근 본 자료
댓글(0)
0