Emulsion filled polysaccharide gels: Filler particle effects on material properties, oral processing, and sensory texture
Filled gel; Fracture mechanics; Oral processing; Rheology; Rheomicroscopy; Sensory
Addition of filler particles is a common approach to alter food structure and thereby change sensory properties. The goal of this investigation was to determine how filler particles alter oral processing patterns and sensory texture perception of two model food gels with distinct mechanical properties. Agar gels (brittle) and κ-carrageenan-locust bean gum gels (ductile) were formulated to have similar strength (fracture stress) but different deformability (fracture strain). Increasing the phase volume of oil droplets decreased fracture stress and stress intensity factor of both filled gels, while the main effect on fracture strain and fracture surface energy was observed for the highly deformable κ-carrageenan-locust bean. Adding oil had general effects of decreasing sensory hardness and particle size and increasing the rate of breakdown. Furthermore, agar gel texture was more sensitive to adding oil, with changes observed in several textural properties of agar gels with no corresponding change in κ-carrageenan-locust bean gels. Adding oil did not change the oral processing pattern based on distance and velocity of jaw movement, along with temporal aspects of each chewing cycle. However, jaw velocity and movement were adjusted for differences in gel type. κ-carrageenan-locust bean gels generally required more muscle activity to prepare for swallowing, and increasing oil content decreased overall muscle activity for both gels. These results imply that gel structure, rather than the amount of oil filler, determined the oral processing pattern.
Koç Hicran; Drake MaryAnne; Vinyard Christopher J; Essick Gregory; van de Velde Fred; Foegeding E Allen
Food Hydrocolloids
2019
2019-09
<a href="http://doi.org/10.1016/j.foodhyd.2019.03.018" target="_blank" rel="noreferrer noopener">10.1016/j.foodhyd.2019.03.018</a>
A Comprehensive Approach To Understanding Textural Properties Of Semi- And Soft-solid Foods
cheddar cheese; elastic model; emulsion-filled gels; Food Science & Technology; foods; Fracture mechanics; human mastication; large-deformation properties; low-threshold mechanoreceptors; mechanical-properties; moving tactile stimuli; oral mechanoreceptors; oral processing; periodontal mechanoreceptive afferents; proteins/polysaccharide mixed gels; rheology; sensory analysis; texture
Foegeding E A; Daubert C R; Drake M A; Essick G; Trulsson M; Vinyard C J; Van de Velde F
Journal of Texture Studies
2011
2011-04
Journal Article or Conference Abstract Publication
<a href="http://doi.org/10.1111/j.1745-4603.2011.00286.x" target="_blank" rel="noreferrer noopener">10.1111/j.1745-4603.2011.00286.x</a>
Adaptation Of Oral Processing To The Fracture Properties Of Soft Solids
bolus size; chewing behavior; elastic model foods; electromyography; electromyography; Food Science & Technology; fracture properties; gel texture; gels; hardness; human mastication; jaw movement; jaw tracking; muscle-activity; oral; processing; rheology; sensory; texture
Hardness and rubberiness are distinct textural properties that are associated with extended oral processing times and therefore of interest to designing food structure for specific textural properties. Model food gels were developed with (1) increasing strength/hardness and constant deformability or (2) increasing deformability/rubberiness within a limited range of strength. Gel structures were characterized based on mechanical properties and the muscle activity (electromyography) and mandibular movements (three-dimensional jaw tracking) required for oral processing. Increased strength or deformability required more chewing cycles and increased muscle activity to breakdown samples for swallowing. In contrast, jaw movement amplitude increased in all directions with increased strength and remained constant or decreased with increased deformability. Specific mechanical properties that were correlated with oral processing parameters changed as chewing progressed, possibly reflecting a change in dominate mechanical properties and sensory perception during oral processing. Practical ApplicationsA fundamental understanding of how food structure determines sensory texture is essential to designing foods that are healthy and desirable to consumers. Oral processing, from first bite through swallowing, is the main physiological element of texture evaluation. Model soft solid foods with increasing strength/hardness or deformability/rubberiness were developed and characterized by mechanical tests and oral processing. Mastication of harder or more deformable structures required different chewing movements in bolus preparation. The specific mechanical properties relating to oral processing may change during the chewing sequence.
Koc H; Cakir E; Vinyard C J; Essick G; Daubert C R; Drake M A; Osborne J; Foegeding E A
Journal of Texture Studies
2014
2014-02
Journal Article or Conference Abstract Publication
<a href="http://doi.org/10.1111/jtxs.12051" target="_blank" rel="noreferrer noopener">10.1111/jtxs.12051</a>
Food Oral Processing: Conversion Of Food Structure To Textural Perception
chewing behavior; Fracture; fracture properties; fundamental mechanical parameters; human; large-deformation properties; mastication; nasal aroma; physical properties; proteins/polysaccharide mixed gels; release; rheology; sensory perception; sensory texture; time-intensity; viscoelastic model foods
Food oral processing includes all muscle activities, jaw movements, and tongue movements that contribute to preparing food for swallowing. Simultaneously, during the transformation of food structure to a bolus, a cognitive representation of food texture is formed. These physiological signals detected during oral processing are highly complex and dynamic in nature because food structure changes continuously due to mechanical and biochemical breakdown coupled with the lubricating action of saliva. Multiple and different sensations are perceived at different stages of the process. Although much work has focused on factors that determine mechanical (e. g., rheological and fracture) and sensory properties of foods, far less attention has been paid to linking food transformations that occur during oral processing with sensory perception of texture. Understanding how food structure influences specific patterns of oral processing and how these patterns relate to specific textural properties and their cognitive representations facilitates the design of foods that are nutritious, healthy, and enjoyable.
Koc H; Vinyard C J; Essick G K; Foegeding E A
Annual Review of Food Science and Technology, Vol 4
2013
2013
Book Chapter
<a href="http://doi.org/10.1146/annurev-food-030212-182637" target="_blank" rel="noreferrer noopener">10.1146/annurev-food-030212-182637</a>