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PALATAL PRESSURE PATTERNS OF GELATIN GELS IN THE MOUTH
Author(s) -
TAKAHASHI JUNKO,
NAKAZAWA FUMIKO
Publication year - 1991
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1991.tb00001.x
Subject(s) - gelatin , swallowing , tongue , materials science , dentistry , medicine , chemistry , biochemistry , pathology
Palatal pressures of gelatin gel at various concentrations were detected by pressure transducers set at three locations in the palate. The following parameters were derived from the palatal pressure patterns: P, mean of palatal pressure from the beginning of eating to the end of swallowing; S, the last pulse of swallowing; T, retaining time of the sample in the mouth and W, energy consumed in the course of time until swallowing. P and W increased as the gelatin concentration increased from 1.0–4.0% and then they decreased as the gelatin concentrations exceeded 4.0%. T increased linearly over the whole range of gelatin concentrations. Changes in gelatin concentration had little effect on S. It was concluded that oral action changed primarily from crushing by the tongue against the palate to biting by the teeth as the toughness of the gelatin gel increased.