Volitional Control of Chewing Frequency Affects Food Oral Processing and Texture Perception

Journal of Oral Rehabilitation, Journal Year: 2025, Volume and Issue: unknown

Published: Jan. 27, 2025

ABSTRACT Background Although varieties in chewing patterns are essential for the transformation of food mouth and thereby its sensorial perception, there few reports that show effect frequency on oral processing properties. Objective The current study tested whether consciously controlled influences habitually consumed foods their sensory analysis. Method Chewing behaviour was analysed during mastication mushed potato samples by 20 participants two separate test sessions, which they were instructed to chew sample habitual manner (free test) or follow a preprogrammed video animation displayed screen, wich guided them maintain constant ( F ‐const test). Electromyography recording, tests rheological analysis bolus properties performed. Results Oral required longer time due elongation cycle time, rather than an increased number chews. contribution jaw muscle activity effort changed resulting greater temporalis test. During volitional control frequency, texture perception with respect cohesiveness, adhesiveness moisture scoring differed from observed chewing, despite similar physical bolus. These variabilities resulted higher acceptability sample. Conclusion Since this clearly shows how led changes properties, nutritionists can employ findings optimise dietary recommendations decreasing eating rate increasing palatability target products.

Language: Английский

Texture characterization of semi-solid foods for older adults: sensory analysis and instrumental approaches

LWT, Journal Year: 2025, Volume and Issue: unknown, P. 117582 - 117582

Published: March 1, 2025

Language: Английский

Task-Based Eating and Drinking Interventions in Animal Models: A Narrative Review of Functional Improvements and Neuromuscular Adaptations in Age-Related Dysphagia

Geriatrics, Journal Year: 2024, Volume and Issue: 9(6), P. 138 - 138

Published: Oct. 22, 2024

Age-related dysphagia involves sarcopenia and nervous system changes affecting ingestion. The ACT-ING program, a novel task-based occupational therapy intervention, has been developed to improve strength, endurance, ingestive skills using real-world eating drinking tasks for older adults with age-related dysphagia. This narrative review evaluates the outcomes neuromuscular adaptations of interventions in aging animal models inform potential refinements program interpret results from an ongoing proof-of-concept study.

Language: Английский