Using dairy ingredients to alter texture of foods: Implications based on oral processing considerations

Foegeding, E. Allen; Çakır, Esra; Koç, Hicran

doi:10.1016/j.idairyj.2009.12.013

Cited by 49 publications

(27 citation statements)

References 93 publications

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“…Several mechanical properties have been found to correlate with first bite sensory terms (Foegeding ); however, these properties do not correlate well with sensory aspects evaluated after several chews (Foegeding ; Foegeding et al . ).…”

Section: Introductionmentioning

confidence: 97%

Relating Large Amplitude Oscillatory Shear and Food Behavior: Correlation of Nonlinear Viscoelastic, Rheological, Sensory and Oral Processing Behavior of Whey Protein Isolate/κ‐Carrageenan Gels

Joyner

Daubert

Foegeding

2013

J Food Process Engineering

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Creating desirable food textures begins with a fundamental understanding of texture, which involves measuring mechanical properties of the food product. Large strain mechanical properties have been correlated with sensory and oral processing characteristics; however, most large strain testing in food research involves determination of fracture properties rather than examination of nonlinear viscoelastic behavior. Relationships between nonlinear viscoelastic behavior and food texture were determined by measuring and correlating nonlinear viscoelastic properties of several whey protein isolate/κ‐carrageenan gels to sensory, oral processing and large strain rheological characteristics. Nonlinear viscoelastic properties correlated (R2 > 0.5, P < 0.05) to sensory, oral processing and large strain rheological behaviors. Sensory correlations included aspects evaluated after several chews as well as first bite aspects. Oral processing correlations generally involved jaw movement terms rather than electromyographical data. Understanding the nonlinear viscoelastic properties of food allows a better understanding of food structure and deformation mechanism and how that structure impacts food texture. Practical Applications This work demonstrates the applicability of large amplitude oscillatory shear (LAOS) testing in food science. The LAOS measurement and analysis method may be applied to foods with a wide range of structure and texture, allowing measurements of nonlinear viscoelastic behavior in materials that cannot be tested under current methodology. In addition, LAOS measurements can indicate structural aspects of the material, and correlations between structure and texture may be made from this information.

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Section: Introductionmentioning

confidence: 97%

Relating Large Amplitude Oscillatory Shear and Food Behavior: Correlation of Nonlinear Viscoelastic, Rheological, Sensory and Oral Processing Behavior of Whey Protein Isolate/κ‐Carrageenan Gels

Joyner

Daubert

Foegeding

2013

J Food Process Engineering

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“…Literature revealed that the amplitude of EMG activity of the jawclosing muscles, such as the masseter muscles, correlate with food hardness (González et al, 2001;Kemsley et al, 2003;Woda et al, 2006;Foegeding et al, 2010Foegeding et al, , 2011Çakir et al, 2012;Espinosa and Chen, 2012). We can evaluate the mastication effort using an indicator, the total muscle activity of both masseter muscles until swallowing (Kohyama et al, 2005b).…”

Section: Introductionmentioning

confidence: 99%

Mouthful Size Effects on Mastication Effort of Various Hydrocolloid Gels Used as Food Models

Kohyama

Hayakawa

Gao

et al. 2014

FSTR

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This study aimed to quantify effects of food mouthful size on eating effort while masticating solid foods represented by five hydrocolloid gels varying in texture by means of electromyography (EMG). Eleven subjects ate 3 (S) and 6 (L) mL mouthfuls of five gel samples in their normal way without any designated conditions. EMG activities from both masseter muscles, as jaw-closing muscles, and the suprahyoid muscles, as the jaw-opening muscles, were recorded during free eating. Differences in EMG variables were analyzed separately before the first swallow and during the entire oral processing until the last swallow. When food size was halved from L to S, entire time of oral processing, the number of chews, and the number of swallows were approximately 0.7 times more than those for L gels. The sum of muscle activities was determined by both the jaw-closing and jaw-opening muscles, and the relative values for S gels were about 0.8 of the L gels. EMG variables per chewing motion were not significantly different between S and L gels. Those observations were found to be similar for the five different gel types. These results suggest that the mastication effort can be estimated quantitatively for hydrogels with wide range of texture if a small enough mouthful size is consumed. The mastication effort for L gels was 1.4 times greater than that of S gels; however, it was never greater than 2 times the S gels.

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“…has increased due to the soft and creamy mouth sensations that can provide the gas bubbles (Campbell and Mougeot, 1999;Campbell, 2009;Foegeding et al, 2010). Generally, foamed food production includes two processes that can occur separately or simultaneously, formation and stability.…”

Section: Introductionmentioning

confidence: 99%

“…Generally, foamed food production includes two processes that can occur separately or simultaneously, formation and stability. The control of these processes is a criterion of great relevance for many foam formulations because consumer perception of food quality is influenced by appearance and texture (Minor et al, 2009;Foegeding et al, 2010;Wierenga and Gruppen, 2010).…”

Section: Introductionmentioning

confidence: 99%

Foaming characteristics of β-lactoglobulin as affected by enzymatic hydrolysis and polysaccharide addition: Relationships with the bulk and interfacial properties

Pérez

Sánchez

Patino

et al. 2012

Journal of Food Engineering

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Using dairy ingredients to alter texture of foods: Implications based on oral processing considerations

Cited by 49 publications

References 93 publications

Relating Large Amplitude Oscillatory Shear and Food Behavior: Correlation of Nonlinear Viscoelastic, Rheological, Sensory and Oral Processing Behavior of Whey Protein Isolate/κ‐Carrageenan Gels

Relating Large Amplitude Oscillatory Shear and Food Behavior: Correlation of Nonlinear Viscoelastic, Rheological, Sensory and Oral Processing Behavior of Whey Protein Isolate/κ‐Carrageenan Gels

Mouthful Size Effects on Mastication Effort of Various Hydrocolloid Gels Used as Food Models

Foaming characteristics of β-lactoglobulin as affected by enzymatic hydrolysis and polysaccharide addition: Relationships with the bulk and interfacial properties

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