Oral processing and comfort perception of soft cereal foods fortified with pulse proteins in the elderly with different oral health status
| Autor: | Gilles Feron, G. Della Valle, Chantal Septier, M. Assad-Bustillos, J Palier, Carole Tournier |
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| Přispěvatelé: | Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Université Bourgogne Franche-Comté [COMUE] (UBFC), CERELAB® La Sucrerie, Partenaires INRAE, Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA), Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), ANR-14-CE20-0003,AlimaSSenS,vers une offre Alimentaire Adaptée et Saine à destination des populations SeniorS(2014) |
| Rok vydání: | 2020 |
| Předmět: |
Male
0301 basic medicine Saliva Frail Elderly Oral Health Oral health 03 medical and health sciences 0404 agricultural biotechnology stomatognathic system Elderly population [SDV.IDA]Life Sciences [q-bio]/Food engineering Humans Medicine Food science Mastication Aged Aged 80 and over Foods Specialized 2. Zero hunger 030109 nutrition & dietetics Viscosity Pulse (signal processing) business.industry 04 agricultural and veterinary sciences General Medicine Salivary flow rate 040401 food science stomatognathic diseases Female PARTICLE SIZE REDUCTION Bolus (digestion) Edible Grain business [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition Food Science |
| Zdroj: | Food and Function Food and Function, Cambridge : Royal Society of Chemistry, 2020, 11 (5), pp.4535-4547. ⟨10.1039/c9fo02993a⟩ |
| ISSN: | 2042-650X 2042-6496 |
| Popis: | International audience; This study investigated the oral processing and bolus formation mechanisms of two soft cereal products fortified with pulse proteins, sponge-cake (FSC) and brioche (FB), in the elderly population, and their relationship with the perception of oral comfort. Twenty subjects aged 65 and over participated in the study. They were classified in two groups according to dental status (poor vs. satisfactory) and presented varying stimulated salivary flow rate (SSF). Bolus properties (hydration ratio, apparent viscosity and particle size) were characterized after three chewing stages. Results showed that subjects with a poor dental status (DS) had a longer chewing duration for FB, while individuals with a higher SSF had a shorter duration for FSC. Compared to FSC, more saliva was added to the FB boli, and the viscosity and particle size of FB bolus were also higher. Based on the bolus particle size evolution during chewing, FB was considered to be more difficult to fragment than FSC, this latter showing a dramatic particle size reduction from the beginning of chewing. From the viscosity data, a model was used to represent the variations of the bolus structure index during chewing and a coefficient of interaction of saliva with food was defined. For both products, the perception of comfort depended more on the DS than on SSF. Bolus apparent viscosity was related to the perception of oral comfort in FSC, while the chewing duration and the bolus particle size at the beginning of chewing contributed to explain oral comfort in FB. Finally, the comparison of these results with those obtained previoulsy with standard (i.e. non enriched) sponge cake and brioche suggested that the proposed protein fortification did not challenge the oral comfort perception by the elderly. |
| Databáze: | OpenAIRE |
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