In vivo measurement of swallowing by monitoring thyroid cartilage movement in healthy subjects using thickened liquid samples and its comparison with sensory evaluation

• Published in: Journal of texture studies Vol. 48; no. 6; pp. 494 - 506
• Main Authors: Funami, Takahiro, Matsuyama, Shingo, Ikegami, Akira, Nakauma, Makoto, Hori, Kazuhiro, Ono, Takahiro
• Format: Journal Article
• Language: English
• Published: England 01-12-2017
• Subjects: Adult; bendable pressure sensor; Beverages - analysis; Deglutition - physiology; Electromyography; Food Quality; Humans; in vivo measurement; Male; Movement; perceived cohesiveness; Reference Values; steady shear viscosity; swallowing; thickened liquids; thyroid cartilage; Thyroid Cartilage - physiology; Viscosity; swallowing; bendable pressure sensor; thickened liquids; in vivo measurement; steady shear viscosity; thyroid cartilage; perceived cohesiveness
• ISSN: 0022-4901; 1745-4603
• DOI: 10.1111/jtxs.12261

This research aimed to investigate the relationship between in vivo measurement of swallowing and sensory evaluation using thickened liquids as model foods. Healthy subjects (8 male and average 29.6‐year old) participated in both tests, in which the subjects were asked to swallow the whole amount of sample (10 ml) at one time. In vivo measurement monitored thyroid cartilage movement during swallowing using a bendable pressure sensor synchronously with suprahyoid electromyography, whereas sensory evaluation measured perceived cohesiveness and adhesiveness on a visual analogue scale. Two variables from the pressure sensor analysis; activity of the thyroid cartilage and the maximum displacement of the thyroid cartilage were correlated negatively (p < .01) to perceived cohesiveness with high correlation coefficient (|r|> .9). Advantages of in vivo measurement over conventional shear rheology in assessing texture attributes perceived during swallowing were identified.
Practical applications
This research provides food manufactures with knowledge on a novel objective method for texture measurement of fluid foods and beverages based on human physiology during swallowing. Variable from this method can work as a measure for texture design of food products to meet consumers’ preference, particularly foods for dysphagia patients whose demand is increasing in this aged society although subjects of study should be expanded to these people in the future.