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

The aim of the study is to investigate the effect of fracture properties and composition of emulsion-filled gels on dynamic texture perception. Twelve emulsion-filled gels varying in fracture stress (High/Low) and strain (High/Low) were prepared from three binary gel mixtures. Mechanical properties, syneresis, friction properties, microstructure, melting behavior, oral breakdown and texture perception of the gels were determined. Gels varying in composition but exhibiting similar fracture properties were obtained. Serum release, melting in mouth and friction varied between gels differing in composition. Fracture properties and melting of gels impacted oral breakdown. Fracture properties impacted perception of texture attributes at first bite and during chew down. Melting and syneresis impacted chew down perception of gels. We conclude that fracture stress mainly impacted texture perception at first bite, whereas fracture strain impacted perception of chew down texture attributes with high fracture strain gels being perceived creamy. The composition of gels impacted properties such as melting and serum release, which accounted for high variations in perception of moistness and creaminess between samples. PRACTICAL APPLICATIONSFracture properties of food are known to impact the perception of first bite texture attributes. Moreover, they are known to control breakdown of food during oral processing. However, little is known about the impact of fracture properties on perception of chew down texture attributes. The current study highlights the impact of fracture properties on chew down texture perception. It identifies other gel properties depending on gels composition that account for variation in perception between gels. The use of emulsion-filled gels enabled the investigation of sensory attributes related to fat perception. Such knowledge can be used for food reformulation, for instance formulation of low fat soft solid foods. This study indicates which mechanical properties should be controlled to obtain a desired texture profile of soft solid foods.

“…Another approach could be to measure fracture strain using puncture or extension tests (Brenner et al . ) or extrusion tests (Sitakalin an Meullenet, ).…”

Section: Resultsmentioning

confidence: 99%

Uncoupling the Impact of Fracture Properties and Composition on Sensory Perception of Emulsion‐Filled Gels

Lavergne

Strijbosch

Broek

et al. 2015

“… Note. The sensory data (adjusted to a 0–100 scale) are taken from Hayakawa et al (), and predicted sensory scores were obtained based on instrumental parameters (from tests of the same gels) as described by Brenner et al ().…”

Section: Methodsmentioning

confidence: 99%

The extrusion test and sensory perception revisited: Some comments on generality and the effect of measurement temperature

Brenner

Tomczyńska‐Mleko

Mleko

et al. 2017

Self Cite

We previously reported a high correlation between several sensory attributes and parameters from an extrusion test. The extrusion test showed the most robust correlation, and could be used to assess samples at both extremes of the texture range with respect to elasticity, for example, both samples that could not be extended as their very low elasticity led to their fracture during handling, as well as samples that could not be fractured in compression. Here, we reexamine the validity of the relations reported. We demonstrate the generality of the relations between large deformation tests and extrusion, but the findings underscore the need to take into account the measurement temperature for samples that melt during mastication when correlating instrumental parameters with sensory perception.

“…Brenner et al . () proposed an extrusion measurement using a simple device: a syringe containing a food sample is attached to the axis of a texture analyzer, and the piston is pushed down at a controlled speed (Fig. ).…”

Section: Instrumental Assessment Of Bolus Swallowingmentioning

confidence: 99%

“…The TPA parameter adhesiveness should also be carefully determined. It is evident that it depends on the fracture or failure mode of the sample (Brenner and Nishinari ).…”

Section: Instrumental Assessment Of Bolus Swallowingmentioning

confidence: 99%

The Food Colloid Principle in the Design of Elderly Food

Nishinari

Takemasa

Brenner

et al. 2016

Self Cite

It is necessary to control the rheological properties of bolus to prevent aspiration. To know the risk of aspiration for each person with difficulty in mastication and swallowing, it will be effective to use a test fluid which enables doctors to judge the safe range of the viscosity based on videofluorography. Since the knowledge of dominant factors which govern rheology is required, effects of shear rate, cooling rate, concentration of polysaccharides, coexisting seasonings on viscosity and viscoelasticity are overviewed. Since chemical senses are also known to affect the swallowing behavior, the relation between texture and flavor release is described briefly. Mixture of polysaccharides, proteins and fluid gels are overviewed as texture modifiers. Acoustic analysis of swallowing, extrusion method, a falling needle viscometer, tribological study on frictional coefficient of bolus are also described as each method is expected to be a useful tool to understand the complicated aspect of the disorder in mastication and deglutition. Mastication and swallowing of minced foods and model food gels are also described. Finally, the importance of the communication and collaboration between different disciplines is emphasized. Practical Applications Polysaccharides have been used to modify the texture of foods. It is necessary to know how these polysaccharides influence the swallowing behavior to design foods for elderly. Since the texture of foods is influenced by taste, aroma and conversely these are influenced by texture, the knowledge on the relation between texture and flavor release is crucial to manipulate the foods to reduce the risk of aspiration. Some examples which are expected to be helpful to design foods for elderly are shown.