Premium
In vivo measurement of swallowing by monitoring thyroid cartilage movement in healthy subjects using thickened liquid samples and its comparison with sensory evaluation
Author(s) -
Funami Takahiro,
Matsuyama Shingo,
Ikegami Akira,
Nakauma Makoto,
Hori Kazuhiro,
Ono Takahiro
Publication year - 2017
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/jtxs.12261
Subject(s) - swallowing , thyroid cartilage , in vivo , sensory system , medicine , dysphagia , visual analogue scale , intraclass correlation , biomedical engineering , orthodontics , audiology , psychology , dentistry , reproducibility , physical therapy , anatomy , surgery , mathematics , larynx , neuroscience , biology , statistics , microbiology and biotechnology
This research aimed to investigate the relationship between in vivo measurement of swallowing and sensory evaluation using thickened liquids as model foods. Healthy subjects (8 male and average 29.6‐year old) participated in both tests, in which the subjects were asked to swallow the whole amount of sample (10 ml) at one time. In vivo measurement monitored thyroid cartilage movement during swallowing using a bendable pressure sensor synchronously with suprahyoid electromyography, whereas sensory evaluation measured perceived cohesiveness and adhesiveness on a visual analogue scale. Two variables from the pressure sensor analysis; activity of the thyroid cartilage and the maximum displacement of the thyroid cartilage were correlated negatively ( p < .01) to perceived cohesiveness with high correlation coefficient (| r |> .9). Advantages of in vivo measurement over conventional shear rheology in assessing texture attributes perceived during swallowing were identified. Practical applications This research provides food manufactures with knowledge on a novel objective method for texture measurement of fluid foods and beverages based on human physiology during swallowing. Variable from this method can work as a measure for texture design of food products to meet consumers’ preference, particularly foods for dysphagia patients whose demand is increasing in this aged society although subjects of study should be expanded to these people in the future.