Possible Mechanism behind the Hard-to-Swallow Property of Oil Seed Pastes

Andrew J. Rosenthal, Seckin Yilmaz

Research output: Contribution to journalArticle

5 Citations (Scopus)
15 Downloads (Pure)

Abstract

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.
Original languageEnglish
Pages (from-to)2077-2084
JournalInternational Journal of Food Properties
Volume18
Issue number9
Early online date13 Dec 2014
DOIs
Publication statusPublished - 2015

Bibliographical note

This paper is not available on the repository
This is an Accepted Manuscript of an article published by Taylor & Francis in the International Journal of Food Properties on 13 Dec 2014, available online: http://www.tandfonline.com/doi/full/10.1080/10942912.2013.862633.

Keywords

  • Bolus
  • Deglutition
  • Hydration
  • Oral processing
  • Peanut butter
  • Sesame paste
  • Swallow

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