Something to Chew On: The Effects of Oral Haptics on Mastication, Orosensory Perception, and Calorie Estimation

Biswas, Dipayan; Szocs, Courtney; Krishna, Aradhna; Lehmann, Donald R.

doi:10.1086/675739

Cited by 59 publications

(50 citation statements)

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“…However as mentioned earlier, in these prior studies the manipulated shape was associated with a container or package, so the primary sensory inputs used in size evaluations were visual and manual haptic inputs (i.e., touch with the hand). In contrast, in the present research, the manipulated shape is associated with the food product itself; consequently, oral haptic sensory inputs or the way the food is perceived in the mouth (Biswas et al 2014) would also be involved in size evaluations. Given that there is evidence which suggests that manual haptic perception is different from oral haptic perception (Topolinski and Pereira 2012) and that oral haptics can systematically influence consumers' perceptions of food (Biswas et al 2014), it becomes important to understand how oral haptics related to food shape/dimensionality might influence consumers' judgements and decisions.…”

mentioning

confidence: 56%

“…In contrast, in the present research, the manipulated shape is associated with the food product itself; consequently, oral haptic sensory inputs or the way the food is perceived in the mouth (Biswas et al 2014) would also be involved in size evaluations. Given that there is evidence which suggests that manual haptic perception is different from oral haptic perception (Topolinski and Pereira 2012) and that oral haptics can systematically influence consumers' perceptions of food (Biswas et al 2014), it becomes important to understand how oral haptics related to food shape/dimensionality might influence consumers' judgements and decisions. To summarize, while prior research has explored the integration of visual and manual haptic inputs in size evaluations of different shaped packages/ containers (e.g., Krishna 2006;Raghubir and Krishna 1999), the integration of visual and oral haptic inputs in size evaluations has not been studied.…”

mentioning

confidence: 56%

“…They were instructed to eat the pineapple directly from the toothpick (without manually touching it) and then complete a survey, which included the key dependent measures of size perception (1=very small, 7=very big) (Madzharov and Block 2010), calorie estimation (BIf you had to guess, how many calories do you think the pineapple piece had?^) (Biswas et al 2014), and desired consumption (BHow many pieces of the pineapple would you like to consume?^) (Madzharov and Block 2010). We also included measures of perceived taste (Elder and Krishna 2010).…”

Section: The Downstream Consequences Of Food Shapementioning

confidence: 99%

“…Changing the shape of a food not only influences visual aspects related to the appearance of the food (Sevilla and Kahn 2014) but can also potentially influence oral haptic aspects related to the way the food is perceived in the mouth (Biswas et al 2014). Studies which examine the role of different sensory inputs in size evaluations have typically varied the shape or dimensionality of a container or package (Krishna 2006;Krider et al 2001;Raghubir and Krishna 1999).…”

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confidence: 99%

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Tasting in 2D: implications of food shape, visual cues, and oral haptic sensory inputs

Szocs

Biswas

2015

Mark Lett

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Marketers often vary the shape and dimensions of food products. But could changing the shape (e.g., molding food into cubes or rectangular prisms) or altering the dimensions (e.g., cutting food into thicker or thinner pieces) have unintended consequences in terms of influencing consumers' size perceptions, calorie estimates, or desired consumption volume of the food? Research related to visual inputs and the elongation bias would suggest that thicker and cube-shaped foods would be perceived as larger and higher in calories; however, research related to oral haptic sensory inputs (i.e., the way the food feels in the mouth) would suggest that thinner and rectangular shaped foods would be perceived as larger and higher in calories. We test these competing predictions in a series of three experimental studies and find support for the oral haptic-based hypothesis. Conceptual and managerial implications are discussed.

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confidence: 56%

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confidence: 56%

Section: The Downstream Consequences Of Food Shapementioning

confidence: 99%

mentioning

confidence: 99%

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Tasting in 2D: implications of food shape, visual cues, and oral haptic sensory inputs

Szocs

Biswas

2015

Mark Lett

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“…Texture, odour and flavour play a vital role in the perception of food and heps in deciding whether to continue with the mastication and swallowing process, or to eject the item from the mouth (Biswas et al, 2014). Placing the medication on the tongue also stimulates saliva secretion and initiates the processes of mastication and swallowing.…”

Section: Introductionmentioning

confidence: 99%

Oral medication dose form alteration: patient factors and the effect of adding thickened fluids

Radhakrishnan¹

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Solid oral dosage forms such as tablets and capsules are often crushed and mixed with foods or fluids to aid drug delivery for those who cannot or prefer not to swallow them whole. Some people have a physiological problem limiting swallowing (dysphagia), and their fluids are thickened to ensure safe swallowing; these thickened fluids are also used to deliver crushed medication in replacement of water. This thesis explores the issues surrounding the swallowing of whole tablets and capsules, their modification by crushing and the influence of coadministration with thickened fluids on absorption pharmacokinetics. The literature review (Chapter 1) examines the physiology and pathophysiology of swallowing and considers the particular issues surrounding swallowing tablets and capsules. It also explores the possible consequences of crushing the medications and mixing the powder with vehicles such as jam, honey, yoghurt and thickened water.This thesis contains two sections. In Section A (Chapter 2), the potential influence of psychological issues, oral sensation, sensory effect and motor ability of an individual on swallowing pills was investigated. It is hypothesised that swallowing tablets and capsules will be an issue in people with a memory of gagging on food and medication, strong gag reflex, heightened taste sensation, or who tend to chew their food for extended periods.Volunteers (153) completed a written survey and one-on-one assessments. Psychological issues were addressed by questions on memory of choking incidents on food or medication, and regularity of medication use. Sensory effects were assessed by measuring the person's gag reflex, taste receptor density, size of the mouth (mallampati classification), and on food neophobia. Motor effects were assessed as efficiency in chewing a jelly snake. Finally, the volunteers were observed swallowing a capsule and the quantity of water used, and head position was recorded.In the survey, 33% of the population reported that they have had trouble swallowing medication.These people were more likely to have choked on medication in the past, have a smaller mouth cavity, and a medium or high taste receptor density. There was no relationship between trouble swallowing medication and gag reflex, food neophobia, chewing efficiency, quantity of water used to swallow, and head position.In Section B (Chapters 3, 4, and 5), the effect of crushing medication and mixing with water thickened with a commercial thickening agent on absorption pharmacokinetics was studied.ii Paracetamol tablets were used as the model drug, and saliva samples were used to measure the PK profile. Chapter 3 assessed the inter-and intra-individual variability as the coefficient of variation of paracetamol in saliva. Volunteers took whole tablets of paracetamol (2 x 500 mg) on two different days separated by a week. Saliva production was stimulated using citric acid and paracetamol levels in the saliva were measured using high-performance liquid chromatography. Non-compartmental pharmacokinetic analy...

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In vivoFoundations of SensoryIn vitroTesting Systems

Hollis

2018

Functional Foods and Beverages

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Something to Chew On: The Effects of Oral Haptics on Mastication, Orosensory Perception, and Calorie Estimation

Cited by 59 publications

References 53 publications

Tasting in 2D: implications of food shape, visual cues, and oral haptic sensory inputs

Tasting in 2D: implications of food shape, visual cues, and oral haptic sensory inputs

Oral medication dose form alteration: patient factors and the effect of adding thickened fluids

In vivoFoundations of SensoryIn vitroTesting Systems

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