51
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Braud A, Boucher Y. Intra‐oral trigeminal‐mediated sensations influencing taste perception: A systematic review. J Oral Rehabil 2019; 47:258-269. [DOI: 10.1111/joor.12889] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2019] [Revised: 08/19/2019] [Accepted: 09/11/2019] [Indexed: 01/06/2023]
Affiliation(s)
- Adeline Braud
- Laboratoire de Neurobiologie Orofaciale EA7543 UFR Odontologie Université de Paris Paris France
- Pôle odontologie Hôpital Rothschild APHP Paris France
| | - Yves Boucher
- Laboratoire de Neurobiologie Orofaciale EA7543 UFR Odontologie Université de Paris Paris France
- Service odontologie Groupe Hospitalier Pitie‐Salpêtrière‐Charles‐Foix APHP Paris France
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52
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Potential applications for virtual and augmented reality technologies in sensory science. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.102178] [Citation(s) in RCA: 43] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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53
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Cichero JAY. Evaluating chewing function: Expanding the dysphagia field using food oral processing and the IDDSI framework. J Texture Stud 2019; 51:56-66. [PMID: 31269230 DOI: 10.1111/jtxs.12462] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2019] [Revised: 06/07/2019] [Accepted: 06/16/2019] [Indexed: 01/21/2023]
Abstract
The dysphagia field is still in relative infancy with a sophisticated knowledge base amassed since the early 1980's. The desire to identify aspiration and prevent life threatening pneumonia has resulted in a focus on the complexities of swallowing liquids. However, humans also ingest saliva, food, and oral medications, with the potential for these substances to incompletely clear the pharynx, be aspirated or block the airway. Safe swallowing of solid food in particular requires adequate chewing function, good oral control, and sufficient higher cortical function. Although screening and assessment for liquid swallowing safety is well established, the same cannot be said for the evaluation of safety to chew and swallow different food textures. While research into liquid swallowing physiology and its clinical application has largely come from the medical and allied health fields, our knowledge of chewing function for food textures comes from food texture research and food sensory science arenas. There is an exciting opportunity to bring the medical and food texture science fields together to expand our knowledge base on human chewing function, with clinical application to people with dysphagia. The development of the IDDSI Framework as an international standardized way of describing and labelling food texture and drink thickness allows the field to move toward management of texture modified food and thick liquids in a coordinated fashion, speaking the same language. This commentary will describe what we know of chewing function and how it is assessed clinically, proposing methods of assessment that utilize the IDDSI Framework.
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Affiliation(s)
- Julie A Y Cichero
- School of Pharmacy, The University of Queensland, Brisbane, Queensland, Australia
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54
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Makame J, Cronje T, Emmambux NM, De Kock H. Dynamic Oral Texture Properties of Selected Indigenous Complementary Porridges Used in African Communities. Foods 2019; 8:foods8060221. [PMID: 31234403 PMCID: PMC6617364 DOI: 10.3390/foods8060221] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2019] [Revised: 06/11/2019] [Accepted: 06/13/2019] [Indexed: 02/03/2023] Open
Abstract
Child malnutrition remains a major public health problem in low-income African communities, caused by factors including the low nutritional value of indigenous/local complementary porridges (CP) fed to infants and young children. Most African children subsist on locally available starchy foods, whose oral texture is not well-characterized in relation to their sensorimotor readiness. The sensory quality of CP affects oral processing (OP) abilities in infants and young children. Unsuitable oral texture limits nutrient intake, leading to protein-energy malnutrition. The perception of the oral texture of selected African CPs (n = 13, Maize, Sorghum, Cassava, Orange-fleshed sweet potato (OFSP), Cowpea, and Bambara) was investigated by a trained temporal-check-all-that-apply (TCATA) panel (n = 10), alongside selected commercial porridges (n = 19). A simulated OP method (Up-Down mouth movements- munching) and a control method (lateral mouth movements- normal adult-like chewing) were used. TCATA results showed that Maize, Cassava, and Sorghum porridges were initially too thick, sticky, slimy, and pasty, and also at the end not easy to swallow even at low solids content—especially by the Up-Down method. These attributes make CPs difficult to ingest for infants given their limited OP abilities, thus, leading to limited nutrient intake, and this can contribute to malnutrition. Methods to improve the texture properties of indigenous CPs are needed to optimize infant nutrient intake.
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Affiliation(s)
- James Makame
- Department of Consumer and Food Sciences, University of Pretoria, Private Bag X20, Hatfield, Pretoria 0028, South Africa.
| | - Tanita Cronje
- Department of Statistics, University of Pretoria, Private Bag X20, Hatfield, Pretoria 0028, South Africa.
| | - Naushad M Emmambux
- Department of Consumer and Food Sciences, University of Pretoria, Private Bag X20, Hatfield, Pretoria 0028, South Africa.
| | - Henriette De Kock
- Department of Consumer and Food Sciences, University of Pretoria, Private Bag X20, Hatfield, Pretoria 0028, South Africa.
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55
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Assad-Bustillos M, Tournier C, Feron G, Guessasma S, Reguerre A, Della Valle G. Fragmentation of two soft cereal products during oral processing in the elderly: Impact of product properties and oral health status. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.01.009] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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56
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Gamero A, Nguyen QC, Varela P, Fiszman S, Tarrega A, Rizo A. Potential Impact of Oat Ingredient Type on Oral Fragmentation of Biscuits and Oro-Digestibility of Starch-An In Vitro Approach. Foods 2019; 8:foods8050148. [PMID: 31052402 PMCID: PMC6560394 DOI: 10.3390/foods8050148] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2019] [Revised: 04/20/2019] [Accepted: 04/24/2019] [Indexed: 11/22/2022] Open
Abstract
The aim of the present study was to determine how variation in the biscuit matrix affects both the degree of in vitro fragmentation and the starch hydrolysis that occurs during the oral phase of digestion. Using three different oat ingredient types (oat flour, small flakes, and big flakes) and baking powder (or none), six biscuits with different matrices were obtained. The instrumental texture (force and sound measurements) of the biscuits was analyzed. The samples were then subjected to in vitro fragmentation. The particle size distribution and in vitro oral starch hydrolysis over time of the fragmented samples were evaluated. The results showed that the samples presented different fragmentation patterns, mainly depending on the oat ingredient type, which could be related to their differences in texture. The biscuits made with oat flour were harder, had a more compact matrix and showed more irregular fragmentation and a higher percentage area of small particles than those made with big oat flakes, which were more fragile and crumbly. The highest degree of starch hydrolysis corresponded to the biscuits made with flour. Conclusions: Differences in the mechanical properties of the biscuit matrix, in this case due to differences in the oat ingredient, play a role in the in vitro fragmentation pattern of biscuits and in the oral phase of starch hydrolysis.
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Affiliation(s)
- Amparo Gamero
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), 46980 Valencia, Spain.
| | | | | | - Susana Fiszman
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), 46980 Valencia, Spain.
| | - Amparo Tarrega
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), 46980 Valencia, Spain.
| | - Arantxa Rizo
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), 46980 Valencia, Spain.
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57
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Zhu Y, Bhandari B, Prakash S. Tribo-rheology characteristics and microstructure of a protein solution with varying casein to whey protein ratios and addition of hydrocolloids. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.12.005] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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58
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Furukawa N, Ito Y, Tanaka Y, Ito W, Hattori Y. Preliminary exploration for evaluating acuity of oral texture perception. J Texture Stud 2019; 50:217-223. [PMID: 30868597 DOI: 10.1111/jtxs.12400] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2018] [Revised: 03/07/2019] [Accepted: 03/10/2019] [Indexed: 12/28/2022]
Abstract
Despite the important role of oral texture perception in feeding and nutritional homeostasis, its impairment has not been of particular clinical interest, and no clinical protocol is available to evaluate its acuity. This preliminary study aimed to establish a method to evaluate the acuity of oral texture perception. Because texture perception is regarded as reflecting integrity of the sensorimotor system of the jaw and mouth, we hypothesized that the ability to perceive various aspects of food texture would correlate with each other, and tested our hypothesis in 11 healthy adults. First, we prepared three types of test foods with different dominant textures, each of which comprised a series of stimuli with different ingredient concentrations; we used these test foods in discrimination tests involving pairwise comparison. Tests performed using the up-down staircase method revealed significant correlation among the discrimination thresholds for three test foods, suggesting that acuities of texture perception correlated with each other across different textural attributes. Second, we examined the associations between the acuity of texture perception and some aspects of mechanical sensation of the tongue: tactile and two-point discrimination thresholds, as well as the graininess recognition threshold. The acuity of texture perception of the subjects whose sensitivity was low for at least one of these aspects of mechanical sensation (n = 5) was significantly lower than that exhibited by the other subjects (Wilcoxon rank-sum test, p = 0.0417). We concluded that oral texture perception ability can be evaluated by discrimination tests for specific aspects of texture, using appropriate test foods.
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Affiliation(s)
- Nao Furukawa
- Division of Aging and Geriatric Dentistry, Department of Oral Function and Morphology, Tohoku University Graduate School of Dentistry, Sendai, Japan
| | - Yoshihiko Ito
- Division of Aging and Geriatric Dentistry, Department of Oral Function and Morphology, Tohoku University Graduate School of Dentistry, Sendai, Japan
| | - Yasue Tanaka
- Division of Aging and Geriatric Dentistry, Department of Oral Function and Morphology, Tohoku University Graduate School of Dentistry, Sendai, Japan
| | - Wakana Ito
- Division of Aging and Geriatric Dentistry, Department of Oral Function and Morphology, Tohoku University Graduate School of Dentistry, Sendai, Japan
| | - Yoshinori Hattori
- Division of Aging and Geriatric Dentistry, Department of Oral Function and Morphology, Tohoku University Graduate School of Dentistry, Sendai, Japan
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59
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van Eck A, Hardeman N, Karatza N, Fogliano V, Scholten E, Stieger M. Oral processing behavior and dynamic sensory perception of composite foods: Toppings assist saliva in bolus formation. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2018.05.009] [Citation(s) in RCA: 45] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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60
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Santagiuliana M, Marigómez IS, Broers L, Hayes JE, Piqueras-Fiszman B, Scholten E, Stieger M. Exploring variability in detection thresholds of microparticles through participant characteristics. Food Funct 2019; 10:5386-5397. [DOI: 10.1039/c9fo01211g] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
This study investigated how product familiarity and physiological characteristics of participants affect detectability of microparticles in viscous and semi-solid foods.
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Affiliation(s)
- Marco Santagiuliana
- TiFN
- 6700 AN Wageningen
- The Netherlands
- Physics and Physical Chemistry of Foods
- Wageningen University
| | - Inés Sampedro Marigómez
- Physics and Physical Chemistry of Foods
- Wageningen University
- 6700 AA Wageningen
- The Netherlands
| | - Layla Broers
- Physics and Physical Chemistry of Foods
- Wageningen University
- 6700 AA Wageningen
- The Netherlands
| | - John E. Hayes
- Sensory Evaluation Center
- Pennsylvania State University
- State College
- USA
- Department of Food Science
| | - Betina Piqueras-Fiszman
- Marketing and Consumer Behaviour
- Department of Social Sciences
- Wageningen University
- 6700 EW Wageningen
- The Netherlands
| | - Elke Scholten
- Physics and Physical Chemistry of Foods
- Wageningen University
- 6700 AA Wageningen
- The Netherlands
| | - Markus Stieger
- TiFN
- 6700 AN Wageningen
- The Netherlands
- Food Quality and Design
- Wageningen University
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61
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Liu J, Cui Y, Chen Y, Wang W, Tang Y, Men H. Evaluation of Food Fineness by the Bionic Tongue Distributed Mechanical Testing Device. SENSORS 2018; 18:s18124250. [PMID: 30513979 PMCID: PMC6308582 DOI: 10.3390/s18124250] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/15/2018] [Revised: 11/26/2018] [Accepted: 11/28/2018] [Indexed: 11/16/2022]
Abstract
In this study, to obtain a texture perception that is closer to the human sense, we designed eight bionic tongue indenters based on the law of the physiology of mandibular movements and tongue movements features, set up a bionic tongue distributed mechanical testing device, performed in vitro simulations to obtain the distributed mechanical information over the tongue surface, and preliminarily constructed a food fineness perception evaluation model. By capturing a large number of tongue movements during chewing, we analyzed and simulated four representative tongue movement states including the tiled state, sunken state, raised state, and overturned state of the tongue. By analyzing curvature parameters and the Gauss curvature of the tongue surface, we selected the regional circle of interest. With that, eight bionic tongue indenters with different curvatures over the tongue surface were designed. Together with an arrayed film pressure sensor, we set up a bionic tongue distributed mechanical testing device, which was used to do contact pressure experiments on three kinds of cookies-WZ Cookie, ZL Cookie and JSL Cookie-with different fineness texture characteristics. Based on the distributed mechanical information perceived by the surface of the bionic tongue indenter, we established a food fineness perception evaluation model by defining three indicators, including gradient, stress change rate and areal density. The correlation between the sensory assessment and model result was analyzed. The results showed that the average values of correlation coefficients among the three kinds of food with the eight bionic tongue indenters reached 0.887, 0.865, and 0.870, respectively, that is, a significant correlation was achieved. The results illustrate that the food fineness perception evaluation model is effective, and the bionic tongue distributed mechanical testing device has a good practical significance for obtaining food texture mouthfeel information.
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Affiliation(s)
- Jingjing Liu
- College of Automation Engineering, Northeast Electric Power University, Jilin 132012, China.
- Department of Computer Science and Bioimaging Research Center, University of Georgia, Athens, GA 30602, USA.
| | - Ying Cui
- College of Automation Engineering, Northeast Electric Power University, Jilin 132012, China.
| | - Yizhou Chen
- Department of Neurobiology and Behavior, University of California, Irvine, Irvine, CA 92697, USA.
| | - Wei Wang
- College of Automation Engineering, Northeast Electric Power University, Jilin 132012, China.
| | - Yuanyuan Tang
- College of Automation Engineering, Northeast Electric Power University, Jilin 132012, China.
| | - Hong Men
- College of Automation Engineering, Northeast Electric Power University, Jilin 132012, China.
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62
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Running CA. Oral sensations and secretions. Physiol Behav 2018; 193:234-237. [PMID: 29653113 DOI: 10.1016/j.physbeh.2018.04.011] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2018] [Revised: 04/09/2018] [Accepted: 04/09/2018] [Indexed: 11/28/2022]
Abstract
Sensations experienced in the mouth influence food choices, both immediately and in the long term. Such sensations are themselves influenced by experience with flavors, the chemical environment of the mouth, genetics of receptors for flavors, and individual behavior in the chewing of food. Gustation, the sense of taste, yields information about nutrients, influences palatability, and feeds into the human body's preparation to receive those nutrients. Olfaction, the sense of smell, contributes enormously to defining and identifying food flavors (and is experienced even after placing food inside the mouth). Another vital component of food flavor is texture, which contributes to palatability, especially if a food's texture violates a person's expectations. Next, chemesthesis is the sense of chemically induced irritancy and temperature, for example spiciness and stinging. All of these sensations are potentially modified by saliva, the chemical and physical media of the mouth. As a person experiences the culmination of these oral sensations, modified through an individual's own unique saliva, the flavors in turn influence both what and how a person eats.
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Affiliation(s)
- Cordelia A Running
- Department of Nutrition Science, Department of Food Science, Purdue University, 700 W State St, West Lafayette, IN 47907, USA.
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63
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Mastication of Nuts under Realistic Eating Conditions: Implications for Energy Balance. Nutrients 2018; 10:nu10060710. [PMID: 29865169 PMCID: PMC6024662 DOI: 10.3390/nu10060710] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2018] [Revised: 05/29/2018] [Accepted: 05/30/2018] [Indexed: 01/27/2023] Open
Abstract
The low digestibility and high satiety effects of nuts have been partly attributed to mastication. This work examines chewing forces and the bolus particle size of nuts (walnuts, almonds, pistachios) varying in physical properties under different conditions (with and without water, juice, sweetened yogurt and plain yogurt) along with satiety sensations and gut hormone concentrations following walnut consumption (whole or butter). In a randomized, cross-over design with 50 adults (25 males, 25 females; Body Mass Index (BMI) 24.7 ± 3.4 kg/m²; age: 18⁻52 years old (y/o), the chewing forces and particle size distribution of chewed nuts were measured under different chewing conditions. Appetite sensations were measured at regular intervals for 3 h after nut intake, and plasma samples were collected for the measurement of glucose, insulin and Glucagon-like peptide-1 (GLP-1). The three nuts displayed different particle sizes at swallowing though no differences in chewing forces were observed. Walnuts with yogurt yielded larger particle sizes than the other treatments. Particle size was not correlated with either food palatability or flavor. Fullness sensations were higher after whole nut than nut butter consumption though there were no significant changes in glucose, insulin, or GLP-1 concentrations under any condition. Changing the conditions at swallowing might influence the release of energy from nuts.
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64
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65
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Gao J, Tay SL, Koh AHS, Zhou W. Dough and bread making from high- and low-protein flours by vacuum mixing: Part 3. Oral processing of bread. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2017.12.002] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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66
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Gao J, Wang Y, Dong Z, Zhou W. Structural and mechanical characteristics of bread and their impact on oral processing: a review. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13671] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Jing Gao
- Food Science and Technology Programme; c/o Department of Chemistry; National University of Singapore; 3 Science Drive 3 117543 Singapore Singapore
| | - Yong Wang
- Beijing Key Laboratory of Nutrition & Health and Food Safety; Nutrition & Health Research Institute; COFCO Corporation; No. 4 Road Future Science and Technology Park Beijing 102209 China
| | - Zhizhong Dong
- Beijing Key Laboratory of Nutrition & Health and Food Safety; Nutrition & Health Research Institute; COFCO Corporation; No. 4 Road Future Science and Technology Park Beijing 102209 China
| | - Weibiao Zhou
- Food Science and Technology Programme; c/o Department of Chemistry; National University of Singapore; 3 Science Drive 3 117543 Singapore Singapore
- National University of Singapore (Suzhou) Research Institute; 377 Linquan Street, Suzhou Industrial Park Jiangsu 215123 China
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67
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Tobin AB, Heunemann P, Wemmer J, Stokes JR, Nicholson T, Windhab EJ, Fischer P. Cohesiveness and flowability of particulated solid and semi-solid food systems. Food Funct 2017; 8:3647-3653. [PMID: 28914313 DOI: 10.1039/c7fo00715a] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2023]
Abstract
Cohesiveness and flowability of particulated food systems is of particular interest in the oral processing and swallowing of food products, especially for people suffering from dysphagia. Although cohesiveness of a bolus is an essential parameter in swallowing, a robust technique for objective measurement of cohesiveness of particulated semi- or soft-solids is still lacking. In our approach the ring shear tester is used to measure the cohesiveness and flowability of a model particulated food system based on fresh green pea powders and pastes with controlled moisture content. The focus is on how the cohesiveness and flowability of dry pea particles change as they absorb moisture, swell and soften, while continuously agglomerating until a paste like bolus is achieved. Differently hydrated pea powders start to granulate with increasing moisture content resulting in decreasing flowability and increasing cohesiveness until a critical moisture content of approximately 73 wt% is reached. Above the critical moisture content, cohesiveness starts to decrease and flowability increases, i.e. indicating the transition into the rheological domain of concentrated suspension flow. Besides moisture content we also show that water adsorption capacity i.e. hydration properties and resulting degree of particle softness tremendously influences the flowability factor and cohesiveness of powder systems. Thus ring shear tester can be used to provide guidelines for food paste formulation with controlled cohesiveness.
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Affiliation(s)
- Aarti B Tobin
- School of Chemical Engineering, The University of Queensland, Brisbane, QLD 4072, Australia.
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