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

Abstract

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.

Methodology for design of suitable dishes for dysphagic people

“…In the present study, a correspondence between the instrumental parameters of the texture and its sensory descriptors was observed. These correlations between the results of the sensory analysis and those of the instrumental tests were reported in previous studies about the textural modification of foodstuffs (Brenner et al, 2017;Conti-Silva et al, 2018;Sharma et al, 2017). The instrumental and sensorial firmness had the same behavior, and their values were higher in the adapted dishes than in their control dishes.…”

Rheology for Safe Swallowing 2

“…Since these results were obtained for a wide range of the texture from very brittle to very ductile, further development is expected. Brenner, Tomczynska-Mleko, Mleko & Nishinari 178) found that gelatin gels deviated from such a good fit obtained for polysaccharide gels at room temperature, and attributed it to the lower melting temperature of gelatin; the correlations, obtained using instrumental tests performed at a temperature far below body temperature, are not valid when the texture is strongly temperature-dependent over the temperature range covering the body and test temperatures. This is in line with ) who reported higher sweetness intensity or higher diffusion coefficient of sweeteners in gels with lower melting temperatures.…”

Perception and measurement of food texture: Solid foods

“…Recently, the importance of taking into account the temperature effect has been reiterated in the extrusion test where a series of gels including gelatin with wide range of texture was examined (Brenner, Tomczynska-Mleko, Mleko, & Nishinari, 2017). This will be discussed later again.…”

“…Gelatin-based gels were perceived as less firm and less hard (Tomczynska-Mleko, Brenner, Nishinari, Mleko, & Kramek, 2014) than expected based on their mechanical properties compared to polysaccharide gels that have the same mechanical properties at room temperature but melt well above body temperature, underlying the importance of the measurement temperature for gels that melt during mastication (Brenner et al, 2017).…”