Effect of the addition of jam and fat-based spreadable materials on the physical properties of simulated bread bolus

<p>[Objective] White bread may cause difficulty in forming food bolus due to decreased saliva secretion by the elderly. When eating bread, it is common to simultaneously consume jam, butter, margarine, and other spreadable materials. Thus, the objective of this study was to determine the effect of the addition of these spreadable materials on the physical properties of the bread bolus.</p><p>[Materials and Methods] The simulated boluses were prepared by kneading crushed bread crumbs in a mortar with artificial saliva and their physical properties were measured. The simulated boluses were added strawberry jam, butter, margarine, and two types of fat spreads (high-and low-fat) in amounts intended to be spread on bread. In addition, nine different simulated jams of varying sugar content and viscosity were prepared, as well as emulsions of canola oil and water mixed in different ratios. By adding these simulated jams and emulsions and preparing the simulated boluses in the same method and measuring their physical properties, the factors that affect the properties of the bread bolus were investigated.</p><p>[Results and Discussion] The addition of strawberry jam, butter, margarine, and the two types of fat spreads all significantly reduced the hardness and adhesiveness of the simulated bread bolus. Strawberry jam and low-fat fat spread were highly effective. The hardness of the simulated bolus was significantly reduced when simulated jam of low sugar content and a certain viscosity was added. Simulated jams with high sugar content and no added pectin were the least effective. Regarding the oil and water emulsions, the hardness of the simulated bread bolus decreased significantly with the addition of all ratio. Furthermore, adhesiveness tended to decrease as the ratio of oil increased. These results suggest that the moisture in jams and fat-based spreadable materials makes the physical properties of bread bolus more suitable for swallowing, however, the effect is enhanced when oil is added simultaneously with the moisture.</p>