Food Oral Processing—An Industry Perspective

Lavergne, Marine Devezeaux de; Young, Ashley K.; Engmann, Jan; Hartmann, Christoph

doi:10.3389/fnut.2021.634410

Cited by 16 publications

(3 citation statements)

References 101 publications

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“…As 3-D food printers utilize computer-aided design (CAD) to digitally create 3-D models of food to be printed, it should be possible to integrate CAFE models into the system. Personalized nutrition is likely the next frontier and could benefit from CAFE approaches 94 , including the framework elaborated here.…”

Section: -D Food Printing and Personalizationmentioning

confidence: 99%

Computer-aided food engineering

et al. 2022

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Computer-aided food engineering (CAFE) can reduce resource use in product, process and equipment development, improve time-to-market performance, and drive high-level innovation in food safety and quality. Yet, CAFE is challenged by the complexity and variability of food composition and structure, by the transformations food undergoes during processing and the limited availability of comprehensive mechanistic frameworks describing those transformations. Here, we introduce frameworks to model food processes and predict physiochemical properties that will accelerate CAFE. We review how investments in open-access, such as code-sharing, and capacity building through specialized courses, could facilitate the use of CAFE in the transformation already underway in digital food systems.

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Section: -D Food Printing and Personalizationmentioning

confidence: 99%

Computer-aided food engineering

et al. 2022

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“…Food texture has been defined by International Organization for Standardization (ISO) in its standard vocabulary for sensory analysis as all rheological and structural (geometric and surface) attributes of a food product perceptible through mechanical, tactile, visual, and auditory receptors (ISO, 2008). The texture is also related to the sensations experienced as food is transformed in the oral cavity (Devezeaux De Lavergne et al, 2021;Liu et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Sensory and instrumental texture profile: a study of wafer-type biscuits from different commercial brands

ALMEIDA,

LIMA,

SANTOS

et al. 2024

Food Sci. Technol (Campinas)

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Sensory analysis is applied in different sectors of the food industry, facilitatingthe evaluation of qualitative and quantitative aspects of food. Among these aspects, texture, defined as the mechanical, geometrical, and surface properties of a product, perceived by visual, tactile, and auditory human receptors, is an indispensable parameter in the preparation of biscuits. The present study aimed to define the texture profile of six different brands of wafer-type biscuits. For the pre-selection of the judges, the triangular test was applied, and the judges who discerned different samples went on to the training. The training consisted of setting four attributes, namely, fracturability, adhesiveness, chewability, and hardness. Food was served as reference standards, from the least intense to the most intense for each attribute. In the descriptive test, samples were served individually and the judges were asked to explain their initial perception, chewing experience, and residual sensations. The hardness test was performed on a texturometer by compressing the samples and the instrumental results were compared to the sensory findings. Out of 30 judges in the triangular test, 22 were able to participate in the training, only 12 attended, 9 succeeded 80% of the standards, thus participating in the descriptive test. Comparing the instrumental part with the response of the sensory analysis, a good correlation was observed, with the same divergences between some brands. The C sample was considered by the judges as intermediate, and the same as the hardness with higher intensity, the E sample obtained similar results for both evaluations, where it presented a hardness parameter varying from weak to intermediate.

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“…The perception of food is reflected in the way it is chewed. Researchers addressed the issue of oral processing, which involves determining mouth movements, required muscle work, or food properties after chewing (Devezeaux De Lavergne et al, 2021; Funami et al, 2014; Guo, 2021; He et al, 2022; Lillford, 2018). Scientists have studied various mechanical properties in isotropic/unstructured samples: Koç et al (2019) tested the rheology of hydrocolloid gels, Aguayo‐Mendoza et al (2021) examined cheese with filler particles, Le Révérend et al (2016) found links between hardness differences and oral processing of bread and biscuits, and Kohyama et al (2007) could show the influence of the particle size of vegetables on mastication physics.…”

Section: Introductionmentioning

confidence: 99%

Oral processing, rheology, and mechanical response: Relations in a two‐phase food model with anisotropic compounds

Oppen,

Weiss

2023

Journal of Texture Studies

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Food‐material poses a challenging matrix for objective material scientific description that matches the consumers' perception. With eyes on the emerging structured food materials from alternative protein sources, objectively describing perceived texture characteristics became a topic of interest to the food industry. This work made use of the well‐known methodologies of jaw tracking and electromyography from the field of “food oral processing" and compared outcomes with mechanical responses to the deformation of model food systems to meat alternatives. To enable transferability to meat alternative products, an anisotropic structuring ingredient for alternative products, high‐moisture texturized vegetable protein (HM‐TVP), was embedded in an isotropic hydrocolloid gel. Data of the jaw movement and muscle activities exerted during mastication were modeled in a linear mixed model and set in relation to characteristic values obtained from small‐ and large‐strain deformation. For improvement of the model fit, this work makes use of two new data‐processing strategies in the field of oral processing: (i) Muscle activity data were set in relation to true forces and (ii) measured data were standardized and subjected to dimensional reduction. Based on that, model terms showed decreased p‐values on various oral processing features. As a key outcome, it could be shown that an anisotropic structured phase induces more lateral jaw movement than isotropic samples, as was shown in meat model systems.

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Food Oral Processing—An Industry Perspective

Cited by 16 publications

References 101 publications

Computer-aided food engineering

Computer-aided food engineering

Sensory and instrumental texture profile: a study of wafer-type biscuits from different commercial brands

Oral processing, rheology, and mechanical response: Relations in a two‐phase food model with anisotropic compounds

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