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Visalli M, Galmarini MV. Multi-attribute temporal descriptive methods in sensory analysis applied in food science: A systematic scoping review. Compr Rev Food Sci Food Saf 2024; 23:e13294. [PMID: 38284596 DOI: 10.1111/1541-4337.13294] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2023] [Revised: 12/07/2023] [Accepted: 12/16/2023] [Indexed: 01/30/2024]
Abstract
Among descriptive sensory evaluation methods, temporal methods have a wide audience in food science because they make it possible to follow perception as close as possible to the moment when sensations are perceived. The aim of this work was to describe 30 years of research involving temporal methods by mapping the scientific literature using a systematic scoping review. Thus, 363 research articles found from a search in Scopus and Web of Science from 1991 to 2022 were included. The extracted data included information on the implementation of studies referring to the use of temporal methods (details related to subjects, products, descriptors, research design, data analysis, etc.), reasons why they were used and the conclusions they allowed to be drawn. Metadata analysis and critical appraisal were also carried out. A quantitative and qualitative synthesis of the results allowed the identification of trends in the way in which the methods were developed, refined, and disseminated. Overall, a large heterogeneity was noted in the way in which the temporal measurements were carried out and the results presented. Some critical research gaps in establishing the validity and reliability of temporal methods have also been identified. They were mostly related to the details of implementation of the methods (e.g., almost no justification for the number of consumers included in the studies, absence of report on panel repeatability) and data analysis (e.g., prevalence of use of exploratory data analysis, only 20% of studies using confirmatory analyses considering the dynamic nature of the data). These results suggest the need for general guidelines on how to implement the method, analyze and interpret data, and report the results. Thus, a template and checklist for reporting data and results were proposed to help increase the quality of future research.
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Affiliation(s)
- Michel Visalli
- Centre des Sciences du Goût et de l'Alimentation, Institut Agro Dijon, CNRS, INRAE, Université Bourgogne, Dijon, France
- INRAE, PROBE Research Infrastructure, ChemoSens Facility, Dijon, France
| | - Mara Virginia Galmarini
- CONICET, Consejo Nacional de Investigaciones Científicas y Tecnológicas, Santa Fe, Argentina
- Facultad de Ingeniería y Ciencias Agrarias, Pontificia Universidad Católica Argentina (UCA), Buenos Aires, Argentina
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2
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Application of Food Mechanics and Oral Processing in Modelling First Bite of Grilled Meat. J FOOD QUALITY 2022. [DOI: 10.1155/2022/9176628] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
This study analyzed the potential of modelling meat mastication by using pork and poultry meat as food with different physical properties under different grilling temperatures. For the purpose of modelling oral processing, temporal dominance of sensations and finite element methods were employed. A panel with ten subjects was trained and used for oral processing analysis and temporal dominance of sensations revealing in-mouth sensations and mastication characteristics. In parallel, the second aim was to evaluate the mechanical properties of the samples and explore the potential of simulating the first bite using the finite element method. Based on the textural parameters, a 3D model of grilled meat was created and a first-bite simulation was performed. A higher level of differences was observed comparing the number of chews for pork meat compared to poultry meat. The chewing rate showed a statistical difference with values in the range of 1.31 chews/s to 1.46 chews/s for pork meat and between 1.36 chews/s and 1.42 chews/s for poultry meat. Firmness was the predominant sensory attribute recognized by panelists at the beginning of mastication, which confirmed our approach used for first-bite modelling. Simulation results show the growth of internal stress following the jaw’s path. Presented models demonstrate that the highest values are around teeth pressure and lead to a conclusion that upon biting, the meat structure will suffer irreversible damage dividing the grilled meat into two pieces, as it happens during the first bite. The main conclusion of this study is that by combining results from oral processing and testing of mechanical properties of the grilled products, it is possible to simulate the first bite.
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3
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Guiding the formulation of soft cereal foods for the elderly population through food oral processing: Challenges and opportunities. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 99:137-188. [PMID: 35595393 DOI: 10.1016/bs.afnr.2021.11.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
As the elderly population is growing steadily, more age-friendly food products that allow them to cover their nutritional needs and are enjoyable need to be designed. Since their oral physiology is considerably altered, the study of Food Oral Processing has become an essential discipline in food development, as it takes into consideration the complex interactions between food structure, oral processing, physiology and perception. Cereals are staple foods in many countries, and their consumption as bakery products is popular among the elderly population. In addition, when fortified with pulse proteins, they can help meet the protein needs of seniors and help fight against sarcopenia. For these reasons, this chapter presents an overview of the various aspects involved in the oral processing and formulation of soft cereal foods, translating them into challenges and opportunities that are of relevance to the design of realistic soft cereal foods targeted for the elderly that are nutritious and sensory appealing. This review focuses on the healthy elderly population and does not intend to cover the needs of the dependent elderly suffering from chronical diseases.
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4
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Ibañez FC, Merino G, Marín-Arroyo MR, Beriain MJ. Instrumental and sensory techniques to characterize the texture of foods suitable for dysphagic people: A systematic review. Compr Rev Food Sci Food Saf 2022; 21:2738-2771. [PMID: 35481665 DOI: 10.1111/1541-4337.12957] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2021] [Revised: 03/14/2022] [Accepted: 03/18/2022] [Indexed: 11/29/2022]
Abstract
The interest to characterize texture-modified foods (TMFs) intended for people with oropharyngeal dysphagia (OD) has grown significantly since 2011. Several instrumental and sensory techniques have been applied in the analysis of these foods. The objective of the present systematic review was to identify the most appropriate techniques, especially for the food industry and clinical setting. The search was carried out in three online databases according to the "Preferred Reporting Items for Systematic Reviews and Meta-Analyses" (PRISMA). Across the multiple trials reviewed, Texture Profile Analysis and the Uniaxial Compression Test were most used as the instrumental technique for solid foods, and the Back Extrusion Test for fluid and semisolid foods. All trials used descriptive analysis as the sensory technique. However, the experimental conditions of the trials lacked standardization. Consequently, the results of the trials were not comparable. To properly characterize the texture of TMFs intended for OD by each technique, an international consensus is needed to establish standardized experimental conditions. Methods based on these techniques should also be validated by collaborative studies to verify repeatability, replicability, and reproducibility.
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Affiliation(s)
- Francisco C Ibañez
- Institute for Sustainability and Food Chain Innovation, Universidad Pública de Navarra, Pamplona, Spain
| | - Gorka Merino
- Institute for Sustainability and Food Chain Innovation, Universidad Pública de Navarra, Pamplona, Spain
| | | | - María José Beriain
- Institute for Sustainability and Food Chain Innovation, Universidad Pública de Navarra, Pamplona, Spain
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5
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Wei Kee Tan V, Lim AJ, McCrickerd K, Forde CG. Sensory profiles and mothers’ expectations and beliefs about age appropriate snacks for infants and toddlers in Singapore. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2021.104474] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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6
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Bikos D, Samaras G, Cann P, Masen M, Hardalupas Y, Charalambides M, Hartmann C, German J, Vieira J. Effect of structure on the mechanical and physical properties of chocolate considering time scale phenomena occurring during oral processing. FOOD STRUCTURE 2022. [DOI: 10.1016/j.foostr.2021.100244] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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7
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Srivastava R, Stieger M, Scholten E, Souchon I, Mathieu V. Texture contrast: Ultrasonic characterization of stacked gels' deformation during compression on a biomimicking tongue. Curr Res Food Sci 2021; 4:449-459. [PMID: 34308369 PMCID: PMC8283154 DOI: 10.1016/j.crfs.2021.06.004] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2021] [Revised: 06/24/2021] [Accepted: 06/24/2021] [Indexed: 11/13/2022] Open
Abstract
When undergoing compression during oral processing, stacked gels display different mechanical properties that shape perceptions of texture contrasts (Santagiuliana et al., 2018). However, to date, characterizing the mechanical responses of individual gel layers has been impossible. In this study, an ultrasound (US) technique was developed, that allowed such deformation dynamics to be visualized in real time. Stacked gels were created using layers (height: 5 mm) of brittle agar and elastic gelatin in different combinations. In a series of experimental tests, different stacked gel combinations were placed on a rough, deformable artificial tongue model (ATM) made of polyvinyl alcohol; a texture analyzer was used to apply uniaxial force, and deformation was monitored by an US transducer (5 MHz) located under the ATM. From the obtained results, it was observed that the deformation of ATM surface during compression was in accordance with the force recorded by the texture analyzer, suggesting a collaborative response of different layers under compression. Moreover, US imaging revealed that differences in Young's modulus values between layers led to heterogeneous strain distributions, which were more pronounced for the agar layers. Biopolymer elasticity was also a key factor. Regardless of combination type, the gelatin layers never fractured; such was not the case for the agar layers, especially those with lower Young's modulus values. The results of this US study have thus paved the way for a better understanding of the mechanical deformation that occurs in heterogeneous foods, a phenomenon that has been difficult to examine because of the limitations of conventional techniques. Agar and gelatin bilayer gels were compressed on deformable artificial tongue models. Compressions and relaxations were monitored with a non-invasive ultrasound method. Deformations in artificial tongue and food layers were assessed with signal processing. The method shows potential for understanding texture contrast perception.
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Affiliation(s)
- Rohit Srivastava
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, F-78850, Thiverval-Grignon, France
| | - Markus Stieger
- Division of Human Nutrition and Health & Food Quality and Design, Wageningen University, PO Box 17 6700 AA Wageningen, the Netherlands
| | - Elke Scholten
- Physics and Physical Chemistry of Foods, Wageningen University, PO Box 17 6700 AA Wageningen, the Netherlands
| | - Isabelle Souchon
- UMR 408 SQPOV, INRAE, Avignon Université, F-84000 Avignon, France
| | - Vincent Mathieu
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, F-78850, Thiverval-Grignon, France
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8
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Guo Q. Understanding the oral processing of solid foods: Insights from food structure. Compr Rev Food Sci Food Saf 2021; 20:2941-2967. [PMID: 33884754 DOI: 10.1111/1541-4337.12745] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2020] [Revised: 02/17/2021] [Accepted: 03/03/2021] [Indexed: 01/25/2023]
Abstract
Understanding the relationship between the structure of solid foods and their oral processing is paramount for enhancing features such as texture and taste and for improving health-related factors such as management of body weight or dysphagia. This paper discusses the main aspects of the oral processing of solid foods across different categories: (1) oral physiology related to chewing, (2) in-mouth food transformation, (3) texture perception, and (4) taste perception, and emphasis is placed on unveiling the underlying mechanisms of how food structure influences the oral processing of solid foods; this is exemplified by comparing the chewing behaviors for a number of representative solid foods. It highlights that modification of the texture/taste of food based on food structure design opens up the possibility for the development of food products that can be applied in the management of health.
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Affiliation(s)
- Qing Guo
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Beijing, China.,Key Laboratory of Fruits and Vegetables Processing of Ministry of Agriculture and Rural Affairs, China Agricultural University, Beijing, China
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9
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Gao J, Tan EYN, Low SHL, Wang Y, Ying J, Dong Z, Zhou W. From bolus to digesta: How structural disintegration affects starch hydrolysis during oral-gastro-intestinal digestion of bread. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110161] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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10
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Impact of protein reinforcement on the deformation of soft cereal foods under chewing conditions studied by X-ray tomography and finite element modelling. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.110108] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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11
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Djekic I, Ilic J, Lorenzo JM, Tomasevic I. How do culinary methods affect quality and oral processing characteristics of pork ham? J Texture Stud 2020; 52:36-44. [DOI: 10.1111/jtxs.12557] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2020] [Revised: 08/15/2020] [Accepted: 08/28/2020] [Indexed: 11/27/2022]
Affiliation(s)
- Ilija Djekic
- Institute of Food Technology and Biochemistry, Faculty of Agriculture University of Belgrade Belgrade Serbia
| | - Jovan Ilic
- Institute of Food Technology and Biochemistry, Faculty of Agriculture University of Belgrade Belgrade Serbia
| | | | - Igor Tomasevic
- Department of Animal Origin Products Technology, Faculty of Agriculture University of Belgrade Belgrade Serbia
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12
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Influence of clustering of protein-stabilised oil droplets with proanthocyanidins on mechanical, tribological and sensory properties of o/w emulsions and emulsion-filled gels. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105856] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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13
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Puerta P, Laguna L, Villegas B, Rizo A, Fiszman S, Tarrega A. Oral processing and dynamics of texture perception in commercial gluten-free breads. Food Res Int 2020; 134:109233. [DOI: 10.1016/j.foodres.2020.109233] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2019] [Revised: 04/09/2020] [Accepted: 04/09/2020] [Indexed: 01/26/2023]
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14
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Fuhrmann PL, Aguayo-Mendoza M, Jansen B, Stieger M, Scholten E. Characterisation of friction behaviour of intact soft solid foods and food boli. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105441] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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15
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From first to last bite: Temporal dynamics of sensory and hedonic perceptions using a multiple-intake approach. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2019.103748] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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16
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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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17
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Boehm MW, Yakubov GE, Stokes JR, Baier SK. The role of saliva in oral processing: Reconsidering the breakdown path paradigm. J Texture Stud 2019; 51:67-77. [DOI: 10.1111/jtxs.12411] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2019] [Revised: 03/20/2019] [Accepted: 05/03/2019] [Indexed: 11/29/2022]
Affiliation(s)
| | - Gleb E. Yakubov
- School of Chemical EngineeringThe University of Queensland Brisbane Queensland Australia
| | - Jason R. Stokes
- School of Chemical EngineeringThe University of Queensland Brisbane Queensland Australia
| | - Stefan K. Baier
- PepsiCo. R&D Hawthorne New York
- School of Chemical EngineeringThe University of Queensland Brisbane Queensland Australia
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18
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Nishinari K, Turcanu M, Nakauma M, Fang Y. Role of fluid cohesiveness in safe swallowing. NPJ Sci Food 2019; 3:5. [PMID: 31304277 PMCID: PMC6550271 DOI: 10.1038/s41538-019-0038-8] [Citation(s) in RCA: 71] [Impact Index Per Article: 14.2] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2018] [Accepted: 02/28/2019] [Indexed: 01/18/2023] Open
Abstract
In patients with dysphagia, it has been a practice to thicken fluid food to prevent aspiration-the transport of a bolus into the trachea instead of the oesophagus. In these patients, aspiration is a risk behaviour and is closely related to pneumonia (caused by the aspiration of oral bacteria into the lungs). Since excessive thickening of fluids can cause adverse effects, such as lowering the palatability of food, subsequent reduction of liquid intake, dehydration and malnutrition, identifying the optimum thickening level is vital. Thickening might not only increase fluid viscosity, but could also modify its cohesiveness, which is another key factor affecting aspiration. Even though cohesiveness is more of a concept than a well-defined measurable parameter, this property describes the degree of coherency provided by the internal structure of a material against its fractional breakup. In fluids, this concept is less explored than in solids, powders and granules, and during the last decade few scientists have tackled this topic. Although the role of cohesiveness in the swallowing of heterogeneous solid foods is briefly overviewed, the aim of the present paper is to introduce the concept of cohesiveness for a relatively homogeneous fluid bolus and its effect on swallowing. Cohesiveness is highly correlated with the extensibility and yield stress of the fluid, suggesting that a high cohesiveness could have an important role in preventing aspiration.
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Affiliation(s)
- Katsuyoshi Nishinari
- Glyn O. Phillips Hydrocolloids Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Wuhan, 430068 China
| | - Mihaela Turcanu
- Product & Process Engineering Center- Germany, Pharmaceuticals Division, Fresenius Kabi Deutschland GmbH, Daimlerstrasse 22, 61352 Bad Homburg, Germany
| | - Makoto Nakauma
- San-Ei Gen F.F.I., Inc., 1-1-11, Sanwa-cho, Toyonaka, Osaka 561-8588 Japan
| | - Yapeng Fang
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240 China
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Gao J, Lin S, Jin X, Wang Y, Ying J, Dong Z, Zhou W. In vitro digestion of bread: How is it influenced by the bolus characteristics? J Texture Stud 2019; 50:257-268. [PMID: 30693521 DOI: 10.1111/jtxs.12391] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2018] [Revised: 12/31/2018] [Accepted: 01/23/2019] [Indexed: 12/01/2022]
Abstract
This study aimed to understand the impact of in vitro oral processing methods on bolus formation and the kinetics of starch hydrolysis of refined white bread during in vitro gastrointestinal digestion. Four in vitro oral processing methods (i.e., cut, cut-and-pestle, blend, and grind) were performed at two levels of disintegration (less and more intensive) and compared with human mastication. Boluses prepared using the in vitro methods had a larger particle size (20-69 mm2 vs. 14 mm2 ), a higher moisture content (64-68% vs. 47%), a softer texture (1.3-2.3 N vs. 6.3 N) and a less adhesive surface (0.3-1.0 vs. 1.6 N•s) as compared to the in vivo masticated ones. Moreover, in vitro prepared blouses were digested more rapidly than in vivo masticated ones during the stimulated intestinal digestion from 150 min onward, with a higher hydrolysis rate (0.011-0.012 mg/mL • min vs. 0.010 mg/mL • min) and a higher equilibrium concentration of reducing sugar (5.5-6.3 mg/mL vs. 4.9 mg/mL). Among all the in vitro methods, the blending and grinding methods produced boluses that most closely resemble the in vivo masticated ones in terms of their physical characteristics. The blending method also produced boluses having the highest amount of reducing sugar released (6.32 mg/mL). The amount of reducing sugar present in the PBS buffer outside the dialysis tube might be controlled by the diffusion efficiency at the beginning of the digestion (≤120 min) and then be largely influenced by the particle size of the bolus in the latter stage of the digestion. PRACTICAL APPLICATION: Studying the in vitro starch amyloysis is valuable for predicting the postprandial glycemic potential of starchy food. This work provides novel insights on the role of in vitro oral processing in the prediction of the glycemic potential of carbohydrate-rich staple food. Blending method is recommended because of its ability to produce boluses with similar physical characteristics as the in vivo masticated boluses. But the excessive structural breakdown occurred during blending also resulted in a higher enzymatic accessibility and a higher rate of starch digestion. Further study is needed to propose a new in vitro method that stimulates multiple actions occurred during mastication (cutting, grinding, and shearing), in order to match both physical properties and digestion profiles. Moreover, the amount of artificial saliva added should be adjusted according to the specific type of food.
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Affiliation(s)
- Jing Gao
- Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, Singapore, Singapore.,National University of Singapore (Suzhou) Research Institute, Suzhou Industrial Park, Suzhou, Jiangsu, People's Republic of China
| | - Suyun Lin
- Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, Singapore, Singapore.,National University of Singapore (Suzhou) Research Institute, Suzhou Industrial Park, Suzhou, Jiangsu, People's Republic of China
| | - Xiaoxuan Jin
- Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, Singapore, Singapore.,National University of Singapore (Suzhou) Research Institute, Suzhou Industrial Park, Suzhou, Jiangsu, People's Republic of China
| | - Yong Wang
- Nutrition & Health Research Institute, COFCO Corporation, Beijing Key Laboratory of Nutrition & Health and Food Safety, Beijing, People's Republic of China
| | - Jian Ying
- Nutrition & Health Research Institute, COFCO Corporation, Beijing Key Laboratory of Nutrition & Health and Food Safety, Beijing, People's Republic of China
| | - Zhizhong Dong
- Nutrition & Health Research Institute, COFCO Corporation, Beijing Key Laboratory of Nutrition & Health and Food Safety, Beijing, People's Republic of China
| | - Weibiao Zhou
- Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, Singapore, Singapore.,National University of Singapore (Suzhou) Research Institute, Suzhou Industrial Park, Suzhou, Jiangsu, People's Republic of China
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20
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Wee MSM, Goh AT, Stieger M, Forde CG. Correlation of instrumental texture properties from textural profile analysis (TPA) with eating behaviours and macronutrient composition for a wide range of solid foods. Food Funct 2019; 9:5301-5312. [PMID: 30256358 DOI: 10.1039/c8fo00791h] [Citation(s) in RCA: 98] [Impact Index Per Article: 19.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Faster eating rates have previously been associated with higher ad libitum energy intakes, and several studies have manipulated eating rates and intake by changing food textures. Food texture based changes to slow eating rates can produce reductions in energy intake without affecting post-meal satisfaction or re-bound hunger. However, an understanding of how specific food textures and instrumental texture properties influence oral processing behaviour remains limited. The current study sought to establish relationships between objective measures of oral processing behaviour (i.e. number of bites, average bite size, total chews, chews per bite, oro-sensory exposure time and eating rate) and instrumental measures of a food texture including hardness, adhesiveness, springiness, cohesiveness, chewiness, resilience and modulus. Across two studies, behavioural coding analysis was completed on video-recordings of participants consuming fixed portions of a wide range of different solid foods (n = 59) to derive objective measures of oral processing behaviours. These measures were correlated with instrumental Textural Profile Analysis (TPA) for the same set of foods. Significant correlations (p < 0.05) were found between oral processing parameters and texture properties (i.e. springiness, cohesiveness, chewiness and resilience). No significant correlations were found between hardness and modulus and oral processing parameters. Protein content of the food was associated with springiness and chewiness, which may help to further reduce eating rates. In terms of the 'breakdown path model', hardness and modulus might represent degree of initial food structure while springiness, cohesiveness, chewiness and resilience seem to determine how fast the degree of structure is reduced to the swallowing plane. Water content and adhesiveness were associated with level of lubrication that is required before reaching the swallowing plane. The current study highlights opportunities to understand eating rate (g min-1) through the breakdown path model and the potential for specific features of a foods texture to influence rate and extent of energy intake. The correlation between instrumental texture properties and oral processing patterns provides guidance on the parameters that are likely to produce 'faster' and 'slower' versions of foods, and suggests how texture modifications could be applied to moderate eating rate and energy intake within meals.
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Affiliation(s)
- May Sui Mei Wee
- Clinical Nutrition Research Centre (CNRC), Singapore Institute for Clinical Sciences, Agency for Science, Technology and Research (A*STAR), Singapore.
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21
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van Bommel R, Stieger M, Schlich P, Jager G. Dutch consumers do not hesitate: Capturing implicit ‘no dominance’ durations using Hold-down Temporal Dominance methodologies for Sensations (TDS) and Emotions (TDE). Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2018.08.008] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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22
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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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23
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Sugiura F, Ito S, Arai E. Effect of pregelatinized starch paste on the ease of swallowing high-moisture content bread. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.06.021] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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24
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25
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Foegeding EA, Stieger M, van de Velde F. Moving from molecules, to structure, to texture perception. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.11.009] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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26
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Liu D, Deng Y, Sha L, Abul Hashem M, Gai S. Impact of oral processing on texture attributes and taste perception. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2017; 54:2585-2593. [PMID: 28740316 PMCID: PMC5502015 DOI: 10.1007/s13197-017-2661-1] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/07/2017] [Accepted: 04/26/2017] [Indexed: 11/26/2022]
Abstract
Mastication is the first step of food digestion, where foods are broken down and simultaneously impregnated by saliva resulting in the formation of semi-fluids known as food boluses. This review focuses on the impact of oral processing on texture attributes and taste perception. The article describes the oral actions in which texture characteristic are measured for the critical conditions that trigger swallowing. Taste perception also plays a key role in oral processing and oral sensations. There are still challenges in terms of determining different oral physiological characteristics. These include individual chewing behavior regardless of the temporal aspects of dominant processes of comminution, insalivation, bolus formation and swallowing. A comprehensive approach is essential to process favorable foods with respect to the food properties of texture and taste.
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Affiliation(s)
- Dengyong Liu
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National and Local Joint Engineering Research Centre of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, 121013 China
| | - Yajun Deng
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National and Local Joint Engineering Research Centre of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, 121013 China
| | - Lei Sha
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National and Local Joint Engineering Research Centre of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, 121013 China
| | - Md. Abul Hashem
- Department of Animal Science, Faculty of Animal Husbandry, Bangladesh Agricultural University, Mymensingh, 2202 Bangladesh
| | - Shengmei Gai
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National and Local Joint Engineering Research Centre of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, 121013 China
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Fiszman S, Tarrega A. The dynamics of texture perception of hard solid food: A review of the contribution of the temporal dominance of sensations technique. J Texture Stud 2017; 49:202-212. [DOI: 10.1111/jtxs.12273] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2017] [Revised: 03/27/2017] [Accepted: 04/25/2017] [Indexed: 01/20/2023]
Affiliation(s)
- Susana Fiszman
- Instituto de Agroquimica y Tecnologia de Alimentos (IATA-CSIC); Valencia Spain
| | - Amparo Tarrega
- Instituto de Agroquimica y Tecnologia de Alimentos (IATA-CSIC); Valencia Spain
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28
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Devezeaux de Lavergne M, van de Velde F, Stieger M. Bolus matters: the influence of food oral breakdown on dynamic texture perception. Food Funct 2017; 8:464-480. [PMID: 27713955 DOI: 10.1039/c6fo01005a] [Citation(s) in RCA: 62] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
This review article focuses on design of food structure, characterisation of oral processing by boli characterisation and dynamic texture perception. Knowledge of the food properties governing bolus formation and bolus properties determining temporal changes in texture perception is of major importance. Such knowledge allows academia to better understand the mechanisms underlying texture perception and food industry to improve product texture. For instance, such knowledge can be used for developing foods with desired texture perception that fit in a healthy diet or that are customized to specific consumer groups. The end point of oral processing is the formation of a safe-to-swallow bolus. The transitions of solid and soft solid foods into bolus are accompanied by tremendous modifications of food properties. The review discusses dynamic changes in bolus properties resulting in dynamic changes of texture perception during oral processing. Studies monitoring chewing behaviour are discussed to complement the relationships between bolus properties and dynamic texture perception. We conclude that texture perception evolves over mastication time and depends on food properties, such as mechanical properties, mainly in the beginning of oral processing. Towards the middle and end of oral processing, bolus properties depend on food properties and explain texture perception better than food properties.
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Affiliation(s)
- Marine Devezeaux de Lavergne
- TI Food and Nutrition, P.O. Box 557, 6700 AN Wageningen, The Netherlands. and Wageningen University, Agrotechnology and Food Sciences Group, P.O. Box 8129, 6700EV, The Netherlands
| | - Fred van de Velde
- TI Food and Nutrition, P.O. Box 557, 6700 AN Wageningen, The Netherlands. and NIZO food research BV, P.O. Box 20, 6710 BA Ede, The Netherlands
| | - Markus Stieger
- TI Food and Nutrition, P.O. Box 557, 6700 AN Wageningen, The Netherlands. and Wageningen University, Agrotechnology and Food Sciences Group, P.O. Box 8129, 6700EV, The Netherlands
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29
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Joubert M, Septier C, Brignot H, Salles C, Panouillé M, Feron G, Tournier C. Chewing bread: impact on alpha-amylase secretion and oral digestion. Food Funct 2017; 8:607-614. [PMID: 27966720 DOI: 10.1039/c6fo00963h] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Abstract
During chewing, saliva helps in preparing the food bolus by agglomerating the formed particles, and it initiates enzymatic food breakdown. However, limited information is actually available on the adaptation of saliva composition during the oral processing of complex foods, especially for foods that are sensitive to salivary enzymes. We addressed this question in the context of starch-based products and salivary alpha-amylase. The objectives were two-fold: (1) to determine if salivary alpha-amylase secretion can be modulated by the bread type and (2) to evaluate the contribution of the oral phase in bread enzymatic breakdown. Mouthfuls of three different wheat breads (industrial, artisan and whole-meal breads) were chewed by twelve subjects. Saliva samples were collected at rest and at different times corresponding to 33, 66 and 100% of the individual's chewing sequence. Alpha-amylase activity and total protein content were determined for all saliva samples that were collected. Additionally, the salivary maltose concentration was measured as a marker of bread enzymatic digestion. Boluses were collected at the swallowing time to evaluate the saliva uptake. Chewing industrial bread induced higher saliva uptake than the other breads despite a similar chewing duration. The evolution of salivary amylase activity tended to depend on the type of bread and was highly influenced by a large degree of inter- and intra-subject variability. The protein and maltose concentration steadily increased during chewing as a result of bread breakdown. The salivary protein concentration was mainly affected by the release of the water-soluble proteins of the bread. The salivary maltose concentration was found to be significantly lower for the whole-meal bread. When considering the weight of the mouthful, enzymatic breakdown was found to be most efficient for the breads ranking from industrial > artisan > whole-meal.
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Affiliation(s)
- Marianne Joubert
- CSGA (Centre des Sciences du Goût et de l'Alimentation), CNRS, INRA, Université de Bourgogne Franche-Comté, F-21000 Dijon, France.
| | - Chantal Septier
- CSGA (Centre des Sciences du Goût et de l'Alimentation), CNRS, INRA, Université de Bourgogne Franche-Comté, F-21000 Dijon, France.
| | - Hélène Brignot
- CSGA (Centre des Sciences du Goût et de l'Alimentation), CNRS, INRA, Université de Bourgogne Franche-Comté, F-21000 Dijon, France.
| | - Christian Salles
- CSGA (Centre des Sciences du Goût et de l'Alimentation), CNRS, INRA, Université de Bourgogne Franche-Comté, F-21000 Dijon, France.
| | - Maud Panouillé
- UMR GMPA, AgroParisTech, INRA, Université Paris-Saclay, F-78850, Thiverval-Grignon, France
| | - Gilles Feron
- CSGA (Centre des Sciences du Goût et de l'Alimentation), CNRS, INRA, Université de Bourgogne Franche-Comté, F-21000 Dijon, France.
| | - Carole Tournier
- CSGA (Centre des Sciences du Goût et de l'Alimentation), CNRS, INRA, Université de Bourgogne Franche-Comté, F-21000 Dijon, France.
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30
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Tournier C, Devezeaux de Lavergne M, van de Velde F, Stieger M, Salles C, Bertrand D. Investigation of oral gels breakdown using image analysis. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.07.037] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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31
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Abstract
This review article gives an overview of structural features of composite foods, and its relation to rheological, lubrication and sensory properties.
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Affiliation(s)
- Elke Scholten
- Physics and Physical Chemistry of Foods
- Wageningen University
- 6700 AA Wageningen
- The Netherlands
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32
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Impact of the Breakdown Behavior on Chinese Traditional Stewed Pork with Brown Sauce: Physical Properties Using Microstructural Analysis. J FOOD QUALITY 2017. [DOI: 10.1155/2017/4714919] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The potential physics differences of Chinese traditional stewed pork during mastication were investigated. Ten subjects chewed and expectorated the fat and lean layers of stewed pork with brown sauce at different stages of mastication. The produced boluses were analyzed for their physical properties. The results suggested the subjects’ saliva secretion and moisture content of the boluses during mastication increased significantly depending on subjects and food types studied (P<0.05) and led to increase of bolus apparent particle size because of saliva uptake. Bolus first peak force tended to decrease significantly, whereas bolus flowability increased significantly during mastication (P<0.05). Further, microstructure of boluses revealed series processing was conducted by comminution, aggregation, hydration, and dilution. The boluses ready-to-swallow possessed a higher flowability and a homogenetic matrix. Therefore, the changes in physics and microstructure of bolus contributed to dynamic texture perception of traditional Chinese stewed pork with brown sauce.
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33
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Larsen DS, Tang J, Ferguson LR, James BJ. Increased textural complexity in food enhances satiation. Appetite 2016; 105:189-94. [DOI: 10.1016/j.appet.2016.05.029] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2015] [Revised: 04/18/2016] [Accepted: 05/23/2016] [Indexed: 11/29/2022]
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34
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Respective impact of bread structure and oral processing on dynamic texture perceptions through statistical multiblock analysis. Food Res Int 2016; 87:142-151. [PMID: 29606235 DOI: 10.1016/j.foodres.2016.06.021] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2016] [Revised: 05/24/2016] [Accepted: 06/25/2016] [Indexed: 11/24/2022]
Abstract
Texture perception is a multidimensional and dynamic phenomenon resulting from both the initial structure of food and its breakdown during oral processing. The aim of this study is to identify the respective contribution of food and bolus properties to temporal changes in texture perceptions during bread consumption. For this purpose, the perception dynamics of three French baguettes with dif\ferent structures were assessed through Temporal Dominance of Sensations and Progressive Profiling. Samples of crumb with and without crust were tasted by trained panelists. The intensities of nine texture attributes were evaluated at three key stages of oral processing (10%, 40% and 100% of individual swallowing time) using the Progressive Profiling method. Six of them were related with a Multiblock Partial Least Squares (MB-PLS) regression to the initial bread properties and to some bolus properties measured at these three stages. The evolution during oral processing of some attributes such as "soft", "dry", "doughy" and "sticky" was more influenced by modifications of bolus properties than by the initial characteristics of the breads. Among bolus properties, the MB-PLS highlighted that the hydration and texture properties of the bolus had a greater impact on texture perceptions than bolus structure. The "aerated" perception was more affected by the crumb structure, while the "heterogeneousness" and the "crispiness" were more affected by the presence of crust. This study thus contributes to improving our understanding of dynamic texture perceptions through a statistical model that takes the physical properties of bread and bolus during oral processing into account.
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35
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Instrumental methods for bolus characterization during oral processing to understand food perceptions. Curr Opin Food Sci 2016. [DOI: 10.1016/j.cofs.2016.05.002] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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36
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Young AK, Cheong JN, Foster KD, Hedderley DI, Morgenstern MP, James BJ. Exploring the Links Between Texture Perception and Bolus Properties Throughout Oral Processing. Part 2: Bolus Mechanical and Rheological Properties. J Texture Stud 2016. [DOI: 10.1111/jtxs.12186] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ashley K. Young
- Department of Chemical and Materials Engineering; The University of Auckland; Auckland New Zealand
| | - Jean Ne Cheong
- Institute of Food, Nutrition and Human Health, Massey University; Auckland New Zealand
| | - Kylie D. Foster
- Institute of Food, Nutrition and Human Health, Massey University; Auckland New Zealand
| | - Duncan I. Hedderley
- The New Zealand Institute of Plant & Food Research Ltd; Palmerston North New Zealand
| | - Marco P. Morgenstern
- The New Zealand Institute for Plant & Food Research Ltd; Christchurch New Zealand
| | - Bryony J. James
- Department of Chemical and Materials Engineering; The University of Auckland; Auckland New Zealand
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37
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Young AK, Cheong JN, Foster KD, Hedderley DI, Morgenstern MP, James BJ. Exploring the Links Between Texture Perception and Bolus Properties Throughout oral Processing. Part 1: Breakdown Paths. J Texture Stud 2016. [DOI: 10.1111/jtxs.12185] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ashley K. Young
- Department of Chemical and Materials Engineering; The University of Auckland; Auckland New Zealand
| | - Jean Ne Cheong
- Institute of Food, Nutrition and Human Health; Massey University; Auckland New Zealand
| | - Kylie D. Foster
- Institute of Food, Nutrition and Human Health; Massey University; Auckland New Zealand
| | - Duncan I. Hedderley
- The New Zealand Institute of Plant & Food Research Ltd; Palmerston North New Zealand
| | - Marco P. Morgenstern
- The New Zealand Institute for Plant & Food Research Ltd; Christchurch New Zealand
| | - Bryony J. James
- Department of Chemical and Materials Engineering; The University of Auckland; Auckland New Zealand
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38
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39
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Devezeaux de Lavergne M, van de Velde F, van Boekel M, Stieger M. Dynamic texture perception and oral processing of semi-solid food gels: Part 2: Impact of breakdown behaviour on bolus properties and dynamic texture perception. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2015.02.037] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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40
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Witt T, Stokes JR. Physics of food structure breakdown and bolus formation during oral processing of hard and soft solids. Curr Opin Food Sci 2015. [DOI: 10.1016/j.cofs.2015.06.011] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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41
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Hawthornthwaite D, Ramjan Y, Rosenthal A. Oral Processing of Low Water Content Foods - A Development to Hutchings and Lillford's Breakdown Path. J Texture Stud 2015. [DOI: 10.1111/jtxs.12126] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | - Yaneez Ramjan
- Department of Applied Sciences and Health; Coventry University; Coventry CV1 5FB UK
| | - Andrew Rosenthal
- Department of Applied Sciences and Health; Coventry University; Coventry CV1 5FB UK
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42
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Devezeaux de Lavergne M, Derks JA, Ketel EC, de Wijk RA, Stieger M. Eating behaviour explains differences between individuals in dynamic texture perception of sausages. Food Qual Prefer 2015. [DOI: 10.1016/j.foodqual.2014.12.006] [Citation(s) in RCA: 58] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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43
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Foegeding EA, Vinyard CJ, Essick G, Guest S, Campbell C. Transforming Structural Breakdown into Sensory Perception of Texture. J Texture Stud 2015. [DOI: 10.1111/jtxs.12105] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Affiliation(s)
- E. Allen Foegeding
- Department of Food, Bioprocessing and Nutrition Sciences; North Carolina State University; Box 7624 Raleigh NC 27695-7624
| | | | - Gregory Essick
- Department of Prosthodontics and Center for Pain Research and Innovation; University of North Carolina at Chapel Hill; Chapel Hill NC
| | - Steve Guest
- Center for Pain Research and Innovation; University of North Carolina at Chapel Hill; Chapel Hill NC
| | - Caroline Campbell
- Department of Food, Bioprocessing and Nutrition Sciences; North Carolina State University; Box 7624 Raleigh NC 27695-7624
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44
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Hutchings SC, Foster KD, Hedderley DI, Morgenstern MP. Differences between Age Groups in the Use of the Temporal Dominance of Sensations Technique across a Range of Food Textures. J Texture Stud 2014. [DOI: 10.1111/jtxs.12066] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Scott C. Hutchings
- Institute of Food, Nutrition and Human Health; Massey University; Auckland New Zealand
| | - Kylie D. Foster
- Institute of Food, Nutrition and Human Health; Massey University; Auckland New Zealand
| | - Duncan I. Hedderley
- The New Zealand Institute for Plant and Food Research Limited; Palmerston North New Zealand
| | - Marco P. Morgenstern
- The New Zealand Institute for Plant and Food Research Limited; Christchurch New Zealand
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45
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Rodrigues SA, Young AK, James BJ, Morgenstern MP. Structural Changes Within a Biscuit Bolus During Mastication. J Texture Stud 2014. [DOI: 10.1111/jtxs.12058] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Sophia A. Rodrigues
- Department of Chemical and Materials Engineering; The University of Auckland; Auckland New Zealand
| | - Ashley K. Young
- Department of Chemical and Materials Engineering; The University of Auckland; Auckland New Zealand
| | - Bryony J. James
- Department of Chemical and Materials Engineering; The University of Auckland; Auckland New Zealand
| | - Marco P. Morgenstern
- Food Structure & Engineering; The New Zealand Institute of Plant & Food Research Limited; Christchurch New Zealand
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