EVALUATION OF TEXTURE CHANGES DUE TO COMPOSITIONAL DIFFERENCES USING ORAL PROCESSING

Title

EVALUATION OF TEXTURE CHANGES DUE TO COMPOSITIONAL DIFFERENCES USING ORAL PROCESSING

Creator

Cakir E; Koc H; Vinyard C J; Essick G; Daubert C R; Drake M; Foegeding E A

Publisher

Journal of Texture Studies

Date

2012
2012-08

Description

Replacement of ingredients or reformulating existing products can significantly change textural characteristics. Our aim was to investigate the effects of sensory input from different textures on adaptation of the chewing pattern. Jaw muscle activity and kinematic measures of mastication were collected by electromyography and a three-dimensional jaw tracking system during chewing of Cheddar cheeses (varying fat content) and caramels (two levels of total fat and sweetened condensed milk). Reducing fat in cheese is associated with increased sensory firmness, springiness and decreased cohesiveness. Oral processing adjusted to decreased fat content with increased closing muscle (temporalis and masseter) activity, a shorter cycle duration and increased power stroke time. Increased adhesiveness in caramels was associated with increased closing and opening muscle activity, longer cycle duration and increased jaw movement. It was shown that changes in composition that produced changes in sensory texture change oral processing parameters of muscle activity and jaw movement. PRACTICAL APPLICATIONS Understanding the mechanisms of texture perception is essential when tailoring food to meet nutritional needs, while maintaining an acceptable level of quality. Textural characteristics change when ingredients are replaced or products are reformulated. In particular, the textures of low-fat or low-calorie products are perceived by consumers to be less pleasing compared with those of traditional foods. Understanding how oral processing is altered in response to changes in texture provides information on the physiology of texture perception that complements sensory analysis and mechanical tests. The aim of this study was to understand how the masticatory sequence adapts to textural variations in cheese and caramel of differing compositions. This information will enhance the understanding of the relationship between food structure and texture perception.

Subject

model; Food Science & Technology; feeding-behavior; human mastication; electromyography; Texture; Caramel; cheddar cheese texture; cheese; cooked rice; fat reduction; food texture; foods; jaw movement; jaw tracking; muscle-activity; Oral processing; reduced-fat

Format

Journal Article or Conference Abstract Publication

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Rights

Article information provided for research and reference use only. All rights are retained by the journal listed under publisher and/or the creator(s).

Pages

257-267

Issue

4

Volume

43

Citation

Cakir E; Koc H; Vinyard C J; Essick G; Daubert C R; Drake M; Foegeding E A, “EVALUATION OF TEXTURE CHANGES DUE TO COMPOSITIONAL DIFFERENCES USING ORAL PROCESSING,” NEOMED Bibliography Database, accessed September 22, 2021, https://neomed.omeka.net/items/show/8784.

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