Table 5.
Solid stimuli (both radio-opaque and non-opaque) used in studies of oral processing and swallowing
| Author | Opaque/non-opaque | Mixed consistency | Soft solids | Hard solids |
|---|---|---|---|---|
| Anderson, Throckmorton, Buschang & Hayasaki [39] | Non-opaque | Soft chewing gum (hardness = 440g measured on a Durometer) | Hard chewing gum (hardness = 670g measured on a Durometer) | |
| Ashida, Iwamori, Kawakami, Miyaoka & Murayama [44] | Non-opaque | 1) Low concentration ordinary agar gel; 2) Low concentration mixture of agar, k-carrageenan, locust bean gum and glucose. | 1) High concentration ordinary agar gel; 2) High concentration mixture of agar, k-carrageenan, locust bean gum and glucose. | |
| Barata, de Carvalho, Carrara-de Angelis, de Faria, & Kowalski [48] | Non-opaque | Toasted Biscuits | ||
| Bingjie, Tong, Xinting, Jianmin, & Guijun [24] | Opaque | Biscuits coated with barium | ||
| Chen, Peele, Donati, Ott, Donofrio, & Gelfand [51] | Opaque | Cookie (Lorna Done, Nabisco) coated with barium paste | ||
| Funami, Ishihara, Nakauma, Kohyama and Nishinari [43] | Non-opaque | 1) Agar gel containing a mixture of gellan gum and psyllium seed gum: hardness level of 1000 Pa at 67% strain. 2) De-acylated gellan gum: hardness level of 1000 Pa at 67% strain. | 1) Agar gel containing a mixture of gellan gum and psyllium seed gum: hardness level of 4000 Pa at 67% strain. 2) De-acylated gellan gum: hardness level of 4000 Pa at 67% strain. | |
| Gisel [18] | Non-opaque | Gelatin cubes: consistency reported to “melt slowly in the mouth”. | Cheerios cereal | |
| Hoebler, Karinthi, Devaux, Guillon, Gallant, Bouchet, Melegari & Barry [42] | Non-opaque | 1) white wheat bread; 2) durum wheat spaghetti | ||
| Ishida, Palmer, & Hiiemae [31] | Opaque | 8 g of banana with a light superficial coating of Esophotrast barium paste. | 1) shortbread cookie (Walker’s Shortbread Ltd.) with a light coating of Esophotrast barium paste; 2) Unsalted dried peanuts mixed with Esophotrast barium paste | |
| Karkazis [46] | Non-opaque | 1) fresh raw carrots; 2) crisp peeled apples. | ||
| Karkazis & Kossioni [47] | Non-opaque | Crisp peeled apples in 1cm3 pieces | Fresh raw carrots in 1cm3 pieces | |
| Karkazis & Kossioni [41] | Non-opaque | Non-adhesive chewing gum | Raw carrots | |
| Kim & Han [21] | Non-opaque | Thick rice gruel | ||
| Lee, Kim, Kim, & Lee [52] | Opaque | 12 g cooked rice mixed with 100 ml liquid barium | 24 g cooked rice mixed with 5 ml liquid barium | |
| Nagatomi, Yoshimine, Miura, Tanaka & Arai [40] | Non-opaque | Cheese | 1) Rice crackers; 2) Peanuts | |
| Ruark, McCullough, Peters, & Moore [19] | Non-opaque | Gummy bear (Favorite Brands International) | ||
| Saitoh, Shibata, Matsuo, Baba, Fujii & Palmer [45] | Opaque | Corned beef mixed with liquid barium | Corned beef mixed with powder barium | |
| Taniwaki, Gao, Nishinari, & Kohyama [27] | Non-opaque | Konjac jelly (Konnyaku Batake, Mannan Life Co. Ltd., Gunma, Japan). Yield stress: 10 Pa @ 0.0061/s |