Effect of maximal voluntary tongue pressure and mechanical properties of gels on tongue pressure production when squeezing gels

Soft foods like gels, which are often used as care foods, usually processed with the tongue (i.e, squeezing) by elderly consumers chewing difficulty. However, little is known about squeezing, especially relationship between individual function and squeezing behavior, such average pressure per cycle (ATPS) number of squeezes until swallowing. The aim this study was to evaluate behavior from both aspects mechanical properties gels. Fourteen healthy young men were recruited. A 0.1-mm-thick sensor sheet five measuring points measure when 5 ml gels four different fracture force strain. Maximal amplitude, duration area during ATPS, swallowing evaluated. maximal voluntary (MVTP) also Differences statistically analyzed. MVTP, ATPS All evaluation items concerning increased increased. MVTP positively correlated negatively squeezes. Furthermore, associated These results suggest that have an influence on has potential a biomarker for selecting can be safely ingested.