Possible mechanism behind the hard-to-swallow property of oil seed pastes

Rosenthal, Andrew J. and Yilmaz, Seçkin (2015) Possible mechanism behind the hard-to-swallow property of oil seed pastes. International Journal of Food Properties, 18 (9). pp. 2077-2084. ISSN 1532-2386

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Roasted and crushed oil-rich seeds, such as sesame paste and peanut butter, both share a common structure and elicit an apparent sensation of thickening in the mouth. Working with sesame paste, as an example, the force needed to compress sesame paste:water mixtures peaked at 25% added water. The adhesive force required to pull a plunger from the surface was bimodal with peaks at around 15 and 25% hydration. It is postulated that when introduced to the mouth, water from the saliva is absorbed by the paste leading to a hard, adhesive material that sticks to the palate and the tongue, making these materials hard to swallow. It is hypothesized that the shared hard-to-swallow behaviour exhibited by other oil seed pastes/butters is due to a similar hydration process in the mouth.

Item Type: Article
RIS ID: https://nottingham-repository.worktribe.com/output/982504
Additional Information: This is an Accepted Manuscript of an article published by Taylor & Francis Group in International Journal of Food Properties on 13/12/2014, available online: http://www.tandfonline.com/10.1080/10942912.2013.862633.
Keywords: Sesame paste, Peanut butter, Bolus, Swallow, Deglutition, Hydration, Oral processing
Schools/Departments: University of Nottingham, UK > Faculty of Science > School of Biosciences > Division of Food Sciences
Identification Number: https://doi.org/10.1080/10942912.2013.862633
Depositing User: Rosenthal, Andrew
Date Deposited: 11 Nov 2016 13:06
Last Modified: 04 May 2020 20:07
URI: https://eprints.nottingham.ac.uk/id/eprint/38660

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