Effect of modifying pumpkin preparation on oral processing of breads.

Autor: Li W; Department of Food Science and Engineering, College of Light Industry, Liaoning University, Shenyang, China., Zhao Q; Department of Information, College of Medicine and Biological Information Engineering, Northeastern University, Shenyang, China., Mao Q; Department of Food Science and Engineering, College of Light Industry, Liaoning University, Shenyang, China.
Jazyk: angličtina
Zdroj: Journal of texture studies [J Texture Stud] 2024 Apr; Vol. 55 (2), pp. e12827.
DOI: 10.1111/jtxs.12827
Abstrakt: There is an increasing demand for texture sensations of bread during mastication, with reformulation being needed. This study investigated how bread structure influences oral processing behavior and texture perception. Variations in bread structure were created by manipulating ingredient additions, including pumpkin content and pumpkin processing methods. Results indicated that the physical, chemical, and structural properties drove the oral processing behaviors, and texture sensations were highly correlated with bolus properties. At the beginning and middle of the mastication, bolus from breads with low pumpkin-content required more saliva and exhibited greater hardness, lower adhesiveness, and a higher proportion of small-piece particles than the bolus from high pumpkin-content breads. Bolus from pumpkin pulp breads required more saliva, and was softer, stickier, and generated particles with a lower degree of degradation than the bolus from pumpkin puree breads. However, at the end period, the bolus properties tended to change to similar values. Low pumpkin content breads were initially perceived chewy, whereas high pumpkin content, soft. The dominance rate for soft sensation was higher and lasted longer in breads with pumpkin puree than in breads with pumpkin pulp. Finally, six bread samples were all perceived as hydrated, sticky, and crumbly. This study contributes to a better understanding of the impact of reformulation on oral behavior and sensory properties.
(© 2024 Wiley Periodicals LLC.)
Databáze: MEDLINE
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