Evaluate the Link Between the Characteristics of Oral Physiology and the Formation of the Food Bolus During the Consumption of Cereal Products in Elderly People

"1. Without stimulation : the 1st will be used to measure the flow of naturally secreted saliva~2. With stimulation: The 2nd will be used to measure the flow and viscosity of the saliva secreted after stimulation"

Measure the time taken by the subjects to chew the food and the number of bites they use before swallowing The test will be done twice.

"2 tests:~1. Evaluate using a compression test the structure of each bolus to determine their degree of destructuration over time Measure the quantity of the saliva incorporated~2. The bolus will be analysed visually"

Describe the mouthfeel by answering a paper questionnaire after consumption of the cereal products