Interrelations among physical characteristics, sensory perception and oral processing of protein-based soft-solid structures
| Autor: | Christopher R. Daubert, Esra Çakır, E. Allen Foegeding, Christopher J. Vinyard, Gregory K Essick, MaryAnne Drake |
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| Rok vydání: | 2012 |
| Předmět: |
medicine.diagnostic_test
Chemistry business.industry General Chemical Engineering media_common.quotation_subject digestive oral and skin physiology Dentistry Jaw movement Sensory system General Chemistry Electromyography Texture perception stomatognathic diseases stomatognathic system Swallowing Perception medicine Jaw tracking Muscle activity business Food Science media_common Biomedical engineering |
| Zdroj: | Food Hydrocolloids. 29:234-245 |
| ISSN: | 0268-005X |
| DOI: | 10.1016/j.foodhyd.2012.02.006 |
| Popis: | Oral processing is essential in breaking down the physicochemical structure of the food and thus important to the sensory perception of food in the mouth. To have an understanding of protein-based, soft-solid texture perception, a multidisciplinary approach was applied that combined studies of food microstructure with mechanical properties, sensory evaluation, and oral physiology. Model foods were developed by combining ion-induced micro-phase separation and protein-polysaccharide phase separation and inversion. Activities of masseter, anterior temporalis and anterior digastric muscles during oral processing were recorded by electromyography (EMG), while jaw movement amplitudes, durations, and velocities were simultaneously collected by a three-dimensional jaw tracking system (JT-3D). Changes in the microstructure of mixed gels significantly altered the characteristics of the chewing sequence, including the muscle activities, number of chews, chewing duration and chewing frequency. Mechanical attributes related to structural breakdown and sensory perception of firmness were highly correlated with the amount of muscle activity required to transform the initial structure into a bolus ready for swallowing. Chewing frequency was linked to mechanical properties such as recoverable energy, fracture strain and water holding capacity of the gels. Increased adhesiveness and moisture release also resulted in slower chewing frequency. Evaluation of oral processing parameters at various stages (i.e., first cycle, first 5 cycles, and last 3 cycles) was found to be a useful method to investigate the dynamic nature of sensory perception at first bite, during chewing and after swallowing. The study showed that muscle activity and jaw movement can be used to understand the links between physical properties of foods and sensory texture. |
| Databáze: | OpenAIRE |
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