Characterization of eating difficulty by sensory evaluation of hydrocolloid gels

Hayakawa, Fumiyo; Kazami, Yukari; Ishihara, Sayaka; Nakao, Satomi; Nakauma, Makoto; Funami, Takahiro; Nishinari, Katsuyoshi; Kohyama, Kaoru

doi:10.1016/j.foodhyd.2013.11.007

Cited by 63 publications

(66 citation statements)

References 28 publications

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“…Overall, SEM images and small deformation rheology results confirmed that the inclusion of calcium alginate microgel particles (1 2 wt%) altered the surface regularity of -carrageenan by introducing defects that were due in a less defined network because of incompatibilities between the biopolymers. 111,112 Interestingly, such inactive calcium alginate microgel particles significantly increased the oral residence time in young adults 109 (Fig. 8) as well as the elderly 113 compared with a single continuous gel system made up of correspondingcarrageenan concentrations.…”

Section: Structuring Of Mixed Gels For Special Oral Processing Needsmentioning

confidence: 95%

“…In contrast, the same gel mixtures in the presence of konjac glucomannan led to clear global and local maxima and minima of the Young's modulus and the fracture strain and fracture stress. Another interesting study with 20 different hydrocolloids was conducted, 109 in which the authors presented an interesting map of textural attributes and eating difficulties versus rheological properties. A synergistic interaction between -carrageenan and locust bean gum resulted in high sensory firmness and sensory elasticity, which essentially meant longer mastication times but also greater eating difficulties for thecarrageenan/locust bean gum mixed gel.…”

Section: Structuring Of Mixed Gels For Special Oral Processing Needsmentioning

confidence: 99%

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Oral processing of emulsion systems from a colloidal perspective

Sarkar

Singh

2017

Food Funct.

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This review discusses recent understanding of the oral destabilization of food emulsions from a colloidal perspective. The review deals mainly with the microstructural changes in emulsions and emulsion gels during oral processing at a colloidal length scale, with the key emphasis being on the role of electrostatic interactions, enzymatic modifications and surfaceinduced phenomena. Knowledge of these complex interactions between the emulsion droplets and the oral components, such as salivary proteins, enzymes and oral shear, might be the key to understanding the oral behaviour and sensory perception of food emulsions. Gainging insights on the interplay between interfacial engineering, oral breakdown and sensory response can serve as a reference in the designing of low fat products with a full fat sensation. Finally, the review also includes a small section on mixed hydrocolloid gel structuring, targeting populations with special oral processing needs. The combination of microstructural approaches and our understanding of the fate of structure during oral processing can help us to design new products with novel sensorial and/or textural attributes.

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Section: Structuring Of Mixed Gels For Special Oral Processing Needsmentioning

confidence: 95%

Section: Structuring Of Mixed Gels For Special Oral Processing Needsmentioning

confidence: 99%

Oral processing of emulsion systems from a colloidal perspective

Sarkar

Singh

2017

Food Funct.

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“…The sensory analysis referred to in this study was performed as described elsewhere (Hayakawa et al . 2013a). The essential details of the procedure are as follows.…”

Section: Methodsmentioning

confidence: 99%

Linear and Nonlinear Rheology of Mixed Polysaccharide Gels. Pt. II. Extrusion, Compression, Puncture and Extension Tests and Correlation with Sensory Evaluation

Brenner

Hayakawa

Ishihara

et al. 2013

Journal of Texture Studies

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We report on an extrusion test and its correlation with sensory perception. The extrusion test was implemented on a texture analyzer and applied to single‐component or composite polysaccharide gels. The extrusion force did not depend strongly on the volumetric flow rate, indicating a predominantly elastic contribution to the force. The extrusion force correlated highly with sensory perception of the cutting effort and its ratio to the elastic modulus correlated highly with perception of the extensibility. A combination of the Young's modulus and the extrusion force correlated well with perception of firmness. The robust correlations depended weakly on the flow rate in extrusion, but were much higher for tapering ratios T ≥ 4.5 than for T = 2.5. Notably, the correlation obtained was higher than that with texture profile analysis parameters. We show the correlation of several empirical and fundamental large deformation tests with texture, and suggest that the higher correlation with extrusion reflects the closer mixed‐mode deformation in mastication. Practical Applications The report highlights correlation of parameters from empirical and fundamental rheological tests with sensory evaluation. The forces generated in an empirical extrusion test emerge as appropriate and reliable descriptors of several sensory attributes. The approach outlined is appropriate in general for textural mapping of semisolid and solid foods with an apparent yield stress.

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“…Hayakawa et al . () recently studied the eating difficulty of hydrogels with wide range of textures. Six texture attributes (firmness, cutting effort, elasticity, extensibility, adhesiveness, and melting rate in the mouth for 20 different gels) were evaluated.…”

Section: Resultsmentioning

confidence: 99%

Rheological and Thermal Behavior of Mixed Gelatin/Konjac Glucomannan Gels

Tomczyńska‐Mleko

Brenner

Nishinari

et al. 2014

Journal of Texture Studies

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Mixed konjac glucomannan/gelatin gels were mechanically characterized in the linear and large deformation regimes. Differential scanning calorimetry revealed no effect of konjac addition on gelling and melting of gelatin. The elastic moduli increased with increasing konjac content, but fracture stress slightly decreased. The rheological results and confocal laser scanning microscopy support segregative phase separation, where rigid polysaccharide domains act as bound fillers which are not separated by the solvent from the matrix and increase the Young's modulus, but the fracture stress is only weakly dependent on the concentration of the filler. The melting temperature of konjac‐modified gels remains below body temperature, indicating konjac addition does not increase danger of choking. The addition of konjac to gelatin gels with or without sucrose decreased sensory hardness and stickiness. For both types of gels, the addition of konjac made mastication and swallowing easier, making konjac/gelatin mixed gels an interesting alternative for gelatin gels. Practical Applications Mixed polysaccharide and protein gels are gaining popularity in the food industry. This study investigated the rheological consequences of konjac glucomannan addition to gelatin. The mixed gels had lower sensory hardness compared with pure gelatin gels, which led to lower perceived difficulty of mastication and swallowing. The mixed gels also retained their melt‐in‐mouth properties, as konjac did not affect the thermal properties.

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Characterization of eating difficulty by sensory evaluation of hydrocolloid gels

Cited by 63 publications

References 28 publications

Oral processing of emulsion systems from a colloidal perspective

Oral processing of emulsion systems from a colloidal perspective

Linear and Nonlinear Rheology of Mixed Polysaccharide Gels. Pt. II. Extrusion, Compression, Puncture and Extension Tests and Correlation with Sensory Evaluation

Rheological and Thermal Behavior of Mixed Gelatin/Konjac Glucomannan Gels

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