Kiki Fibrianto, Angelica Pasha Dievia, Widya Dwi Rukmi Putri, Gleb Yakubov
Swallowing under dual-task conditions requires coordination between oral sensorimotor control and cognitive resource allocation, potentially altering cortical activity even in healthy individuals. This study examined the effects of spoon type and viscosity of pre-gelatinized purple sweet potato on beta-band oscillations during dual-task swallowing. Three viscosity levels (6%, 10.5%, and 18% w/w) were characterized by apparent viscosity and spreadability, while TPA was feasible only for the 18% formulation. Temporal Dominance of Sensations assessed dynamic texture perception. Cortical responses were recorded using electroencephalography, and beta-band event-related desynchronization/synchronization (ERD/ERS) was calculated during a concurrent working memory task. Increased viscosity significantly enhanced mechanical resistance and altered temporal perception. Both viscosity and spoon type significantly affected beta activity, while their interaction was not significant. Lower viscosity produced greater desynchronization, indicating higher sensorimotor demand. These findings demonstrate that food consistency and delivery geometry modulate cortical responses during cognitively demanding swallowing. © 2026 The Author(s). Published with license by Taylor & Francis Group, LLC.
Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia; Center of Excellence for Tuber and Roots, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia; School of Food Science and Nutrition, University of Leeds, Leeds, United Kingdom
