Adaptation of mastication mechanics and eating behaviour to small differences in food texture

Révérend, Benjamin Le; Saucy, Françoise; Moser, Mireille; Loret, Chrystel

doi:10.1016/j.physbeh.2016.07.010

Cited by 52 publications

(41 citation statements)

References 33 publications

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“…For food, almost all (23 of 28) measures gave significant differences, showing that jaw movements on average changed for the different foods. This is an expected result as many authors have shown consumers adapt their jaw movements in response to different food textures (Chen, ; Koç et al, ; Le Révérend et al, ; Peyron, Lassauzay, & Woda, ; Shiozawa et al, ; Woda et al, ). Our interest is in whether consumers who belong to different MB groups alter their jaw movements in different ways for the different foods.…”

Section: Resultsmentioning

confidence: 60%

“…Following from animal models, Hiiemae et al () categorized the chewing sequence in humans into ingestion, rhythmical chewing, and clearance and swallowing. Other researchers have used first bite, first five cycles, and last three cycles (Çakır et al, ); or first five, next five, and last five cycles (Brown & Braxton, ); mean of cycles 2–4, mean of three middle cycles, and mean of the last three cycles (Foster, Woda, & Peyron, ); and first bite and the three following thirds of the mastication sequence (Le Révérend et al, ). In this study, we simply divided the chewing sequence in half into stage 1 and stage 2 chewing.…”

Section: Methodsmentioning

confidence: 99%

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Comparison of physical chewing measures to consumer typed Mouth Behavior

Wilson

Jeltema

Morgenstern

et al. 2018

Journal of Texture Studies

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The way consumers chew their food has an impact on their texture perception of that food. While there is a wide range of chewing behaviors between consumers, they can be grouped into broad categories to better target both product design and product testing by sensory panel. In this study, consumers who were grouped on their texture preference (MB group) had jaw movements, when chewing a range of foods, which partially reflected group membership. Therefore, while MB group membership could not be predicted from jaw movement measurements, there were similarities in jaw movements within the members of the groups. A better understanding of how jaw movement during chewing relates to consumer sensory perception would aid in new solid product design with controlled textural attributes.

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Section: Resultsmentioning

confidence: 60%

Section: Methodsmentioning

confidence: 99%

Comparison of physical chewing measures to consumer typed Mouth Behavior

Wilson

Jeltema

Morgenstern

et al. 2018

Journal of Texture Studies

View full text Add to dashboard Cite

show abstract

“…TDS contributes to understanding how the most dominant sensation at each moment influences the entirety of this perception. As stated by Le Révérend, Saucy, Moser, and Loret (), since eating behavior is significantly modified during consumption it is of interest to describe how adaptive mastication is to a narrow range of textures. Different foods follow different breakdown pathways during oral processing, depending on their initial structural properties, as dictated by their formulation and manufacturing process.…”

Section: Relation Of Tds With Techniques For Product Bolus and Subjmentioning

confidence: 99%

The dynamics of texture perception of hard solid food: A review of the contribution of the temporal dominance of sensations technique

Fiszman

Tárrega

2017

Journal of Texture Studies

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The literature on the temporal dominance of sensations method is constantly increasing. The present review examines the application of this method to the dynamics of texture perception of hard solid foods. The key texture attributes perceived in each phase of mastication, together with their relation to the initial food structure, gradual comminution, and bolus formation, will shed light on the usefulness of this methodology for food texture appraisal.

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“…Therefore, it proves a useful method for food quality control and texture optimisation towards healthcare and palatable products. Furthermore, the model can aid in predictions of food particle size distribution in the oral cavity (Le Révérend et al 2016), as well as the associated number of chews needed to swallow (Le Révérend and Hartmann 2014). Knowledge of the above mastication parameters is the first step towards developing multiscale models of digestion.…”

Section: Fe Model Resultsmentioning

confidence: 99%

“…In humans, advances in thermo-mechanical food processing alter food mechanical properties towards less masticatory effort (Eng et al 2013;Le Révérend and Hartmann 2014;Le Révérend et al 2016). In contrast, animal species and especially domesticated pets, show a wide range of masticatory characteristics due to a marked variation in skull morphology (Berthaume 2016b;Bierer 2007;Skamniotis et al 2016), imposing dietary specializations (Luke and Lucas 1983;Kupczik and Stynder 2012;Berthaume et al 2013).…”

Section: Introductionmentioning

confidence: 99%

On modeling the large strain fracture behaviour of soft viscous foods

Skamniotis

Elliott²,

Charalambides

2017

Physics of Fluids

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Mastication is responsible for food breakdown with the aid of saliva in order to form a cohesive viscous mass, known as the bolus. This influences the rate at which the ingested food nutrients are later absorbed into the body, which needs to be controlled to aid in epidemic health problems such as obesity, diabetes and dyspepsia. The aim of our work is to understand and improve food oral breakdown efficiency in both human and pet foods through developing multiscale models of oral and gastric processing. The latter has been a challenging task and the available technology may be still immature, as foods usually exhibit a complex viscous, compliant and tough mechanical behaviour. These are all addressed here through establishing a novel material model calibrated through experiments on starch-based food. It includes a suitable damage initiation criterion, a damage evolution law governed by the true material's fracture toughness and a constitutive stressstrain response, all three being a function of the stress state i.e. compression, shear and tension. The material model is used in an FE analysis which reproduces accurately the food separation patterns under a large strain indentation test, which resembles the boundary conditions applied in chewing. The results lend weight to the new methodology as a powerful tool in understanding food breakdown and optimising food structures.

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Adaptation of mastication mechanics and eating behaviour to small differences in food texture

Cited by 52 publications

References 33 publications

Comparison of physical chewing measures to consumer typed Mouth Behavior

Comparison of physical chewing measures to consumer typed Mouth Behavior

The dynamics of texture perception of hard solid food: A review of the contribution of the temporal dominance of sensations technique

On modeling the large strain fracture behaviour of soft viscous foods

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