Adaptation of Oral Processing to the Fracture Properties of Soft Solids

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.

Section: Resultsmentioning

confidence: 60%

Comparison of physical chewing measures to consumer typed Mouth Behavior

Wilson

Jeltema

Morgenstern

et al. 2018

“…; Koç et al . ). Observed trends in breakdown rate and number of manipulations pre‐swallow are also consistent with research conducted by Forde et al .…”

Section: Discussionmentioning

confidence: 97%

An ISO‐Protein Model Food System for Evaluating Food Texture Effects

Campbell

Daubert

Drake

et al. 2016

Perceptions of food quality, acceptability and satiety are often driven by food texture. It is hypothesized that food texture alters satiety by adjusting eating rate and enjoyment; however, few studies have evaluated wide ranges of food textures with standardized nutritional compositions. The goal of this study was to formulate and characterize a set of isocaloric, macronutrient‐matched model foods with varying textures. Six distinct food textures were produced by varying the extent and type of aggregation of 11% whey protein isolate solutions. Textures were grouped into fluid‐like (fluid, thin and thick semisolids) and solid‐like (three soft solid gels) based on rheological and sensory properties. Increasing sample mechanical stiffness coincided with increasing cohesiveness in fluid‐like textures and decreasing cohesiveness in solid textures; total oral manipulations increased with increasing stiffness. Trends in sensory cohesiveness reflected that solid textures are fractured with the molars while fluid‐like textures are manipulated by tongue and jaw movements. These model foods demonstrated properties in the range of commercial food products. They are applicable to investigating structural mechanisms responsible for texture and satiety. A scheme was developed that outlines structural breakdown and coinciding perception of textural properties during oral processing. Practical Applications Understanding the multidisciplinary relationships among food structure, texture, sensory perception, satiety and nutrient availability are fundamental in the formulation of healthy and enjoyable food products. However, the selection of products to evaluate the role of food structure upon texture and health is often difficult due to variations in macronutrients, total calories, and sample volume. This research provides a nutritionally standardized model food system that spans a textural spectrum of fluids, semisolids, and soft solids. The basic model foods presented here can be used to establish fundamental relationships between food structure and physiological outcomes. Additionally, these model foods can easily be reformulated to represent more complex structures (e.g., mixed gels, emulsions) or to evaluate the effects of added flavor or color.

“…Texture perception is a dynamic process that is constantly changing during oral processing; therefore, oral processing and texture perception are linked (de Wijk, Engelen, & Prinz, ; Hutchings & Lillford, ; Koç et al, ; van der Bilt & Abbink, ). During mastication, the first step in digestion, solid foods are broken down in the oral cavity and the texture properties of the bolus are continuously changing (e.g., particle‐size reduction, saliva lubricating and softening, mixing) (Hutchings & Lillford, ; Szczesniak, ).…”

Section: Introductionmentioning

confidence: 99%

The effect of oral tactile sensitivity on texture perception and mastication behavior

Shupe

Wilson

Luckett

2019

Mastication is a notable source of interindividual variation in texture perception and could be linked to oral tactile sensitivity. To better understand the influence of oral tactile sensitivity on mastication behavior, this study measured masticatory behavior and texture discrimination in participants of high (n = 20) and low (n = 21) oral tactile sensitivity. Overall, there was no significant difference between high and low sensitivity participants in their ability to distinguish texture changes (p = .486). However, there were significant differences found between the groups based on their masticatory behaviors including chewing pattern and overall number of chewing cycles. Additionally, those in the high sensitivity group used more stochastic chewing movements, while those in the low sensitivity group were found to use crescent‐shaped chewing cycles. It was also noted that in the high sensitivity group, the jaw moved further distances in all phases and moved at a higher velocity when opening but not when closing, when compared to the low sensitivity group. These results show what particular aspects of mastication are most influenced by oral tactile feedback. Chewing patterns have been shown to influence texture and flavor perception, as well as energy intake. However, much of the person‐to‐person variability in chewing patters comes from unknown sources. This study shows which chewing behaviors are different between a group of individuals with high oral tactile sensitivity and another with low oral tactile sensitivity. These findings highlight the manner in which tactile feedback from the mouth influences chewing.