Relation between the Rheological Properties and the Swallowing Characteristics of Vegetable Juices Fortified with Carrot Puree

Abstract

The relation between the rheological properties and the swallowing characteristics of vegetable juices fortified with 0–30.0% carrot puree (CP) was evaluated. The apparent viscosity of vegetable juices increased with increasing CP concentrations, and a increases in yield stress were observed at and above 17.5% CP. In a sensory evaluation, texture perceived in the oral cavity varied as between vegetable juices with >17.5% CP and those with <12.5% CP. The maximum velocity in the pharyngeal region was classified into three same-quality subgroups: vegetable juices with 0–12.5% CP, with 10.0–25.0% CP, and with 17.5–30.0% CP. It significantly decreased with increasing CP concentrations.

• vegetable juice
• texture property
• apparent viscosity
• velocity of bolus juice
• carrot puree