Possible mechanism behind the hard-to-swallow property of oil seed pastes

Rosenthal, Andrew J.; Yilmaz, Se�kin

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.

• Journal Article Type: Article
• Acceptance Date: Nov 2, 2013
• Online Publication Date: Dec 13, 2014
• Publication Date: Sep 1, 2015
• Deposit Date: Nov 11, 2016
• Publicly Available Date: Nov 11, 2016
• Journal: International Journal of Food Properties
• Print ISSN: 1094-2912
• Electronic ISSN: 1532-2386
• Publisher: Taylor & Francis Open
• Peer Reviewed: Peer Reviewed
• Volume: 18
• Issue: 9
• DOI: https://doi.org/10.1080/10942912.2013.862633
• Keywords: Sesame paste, Peanut butter, Bolus, Swallow, Deglutition, Hydration, Oral processing
• Public URL: https://nottingham-repository.worktribe.com/output/982504
• Publisher URL: http://www.tandfonline.com/doi/full/10.1080/10942912.2013.862633
• Additional Information: This is an Accepted Manuscript of an article published by Taylor & Francis Group in International Journal of Food Properties on 13/12/2014, available online: http://www.tandfonline.com/10.1080/10942912.2013.862633.