Artificial saliva-induced structural breakdown of rice flour gels under simulated chewing conditions

다국어 초록 (Multilingual Abstract)

Rice flour gels with different amylose contentswere subjected to instrumental compression cycles underartificial saliva-spraying conditions to simulate oral masticationand their structural breakdowns were evaluated interms of rheological and tomographic characteristics. Bothmechanical disruption of the gel structure by successivecompressions and enzymatic degradation by artificial salivafeatured in the simulated chewing process. Highlylinear correlations (R2[0.95) were observed in the logplots of peak chewing force and time. The rice flour gelscontaining higher levels of amylose required high forces tobe deformed by compression. Micro-CT analysis demonstratedthat the rice flour gels with a weak cohesive texturewere fragmented into smaller pieces by chewing, consequentlyproviding channels for artificial saliva to penetrateinside the gel samples. The cohesive nature of foodsappeared thus to play an important role in their disruptionrate during chewing, probably influencing the masticatoryperformance with salvia and subsequent swallowing.

참고문헌 (Reference)

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