Studies in food oral processing are becoming increasingly important with the advent of the aged society. The food oral processing model of Hutchings and Lillford (Journal of Texture Studies, 19, 1988, 103-115) describes the structural breakdown and lubrication of ingested food before the swallowing stage, and has been revisited in the present article. The instrumental technique texture profile analysis (TPA) purports to mimic the first two bites of mastication and its ease of use has lured some researchers to use it without a critical eye. In this article, we consider inconsistencies in the Hutchings and Lillford model with the hope that it might be further refined. With regard to TPA we question the validity of the data generated and urge authors caution before they publish results from the test protocol. If results are published then the x-axis should be viewed as deformation or strain, and not time. Hardness should be represented by the breaking stress. Adhesiveness should be measured at a medium strain taking into account the surface properties of the plunger. The ratio of the energy estimated by the area under the curve obtained from the second and the first bites (A2 /A1 ) should be called recoverability and not cohesiveness.

/pdf/human-oral-processing-and-texture-profile-analysis-3oamhyviqi.pdf

Human oral processing and texture profile analysis parameters: Bridging the gap between the sensory evaluation and the instrumental measurements.

Age, gender, ethnicity and eating capability influence oral processing behaviour of liquid, semi-solid and solid foods differently.

Characterization of the dynamic texture perception and the impact factors on the bolus texture changes during oral processing.

Background Many studies have shown that changes in food textures are able to reduce food intake via longer oral processing and slower eating rate, without a resultant decrease in food liking or post-meal fullness. Scope and approach The current paper consolidates findings from to date and summarizes current knowledge on (i) how specific food textures influence oral processing, and (ii) how oral processing influence eating rate and food intake. An overview is presented of potential food texture based applications for future opportunities to moderate energy intake. Key findings and conclusions Oral processing characteristics that particularly influence both eating rate and food intake are bite sizes and chewing behaviour. Increasing the hardness and elasticity of solid foods has been shown to increase chews per bite and decrease bite sizes to reduce eating rate and food intake. By contrast, increasing lubrication can stimulate faster eating rates by reducing the chews per bite required to agglomerate a swallowable bolus. The shape and size of foods can be designed to either directly influence the bite sizes or to manipulate surface area and moisture uptake to influence bolus formation and through this, eating rate and food intake. For semi-solid foods, manipulations in viscosity and particle sizes have been shown to affect eating rate and intake. The current evidence supports a new and largely underutilised opportunity to apply texture manipulations together with decreasing energy densities to moderate the flow of calories through our diets and to support better long-term energy intake control.

Application of food texture to moderate oral processing behaviors and energy intake

Don't judge new foods by their appearance! How visual and oral sensory cues affect sensory perception and liking of novel, heterogeneous foods

Oral processing behavior and dynamic sensory perception of composite foods: Toppings assist saliva in bolus formation

Background Consumers frequently combine foods with different compositions and properties within a meal or within a bite; for example bread with spreads or vegetables with dressings. Such food combinations are called composite foods. Scope and approach This narrative review highlights how (1) addition of food particles and (2) addition of accompanying foods influence oral processing behavior, sensory perception and intake of composite foods. Practical implications, knowledge gaps and future perspectives are also discussed. Key findings Oral processing behavior of composite foods can be modified by changing single food properties. Adding particles, adding accompanying foods or changing single food properties, especially mechanical properties, shape and concentration, are promising approaches to influence eating rate and thereby energy intake. In addition, sensory perception of composite foods is complex, as interactions between foods in mouth imply significant changes in sensory perception. Consequently, sensitivity to discriminate between foods is reduced when a food is assessed together with an accompanying food. Conclusions This review highlights how structural transitions of composite foods during mastication contribute to oral processing behavior, perception and intake of composite foods. This is of particular interest in the design of healthy or sustainable produced foods, for which assuring excellent sensory quality still poses a challenge.

Oral processing behavior, sensory perception and intake of composite foods

Practical approaches to increase consumption of healthy foods such as vegetables are needed. Controlling eating rate is a promising strategy, since faster eating rates have been related to higher food intake. Food properties can be modified to influence eating rates, but little is known about the impact of vegetable dimensions and condiment additions on eating rates of vegetables. This study determined the influence of shape, size and condiment properties on eating behavior towards carrots. Eating behavior (mastication time, number of chews, chewing frequency, eating rate) was determined for carrots with same total weight but different shapes (cube, julienne), and varying in size, number of pieces and aspect ratio. Carrots presented in one large cube required the lowest mastication effort (shortest mastication time, fewest chews) among all pre-cut carrots. Carrot cubes required less mastication effort leading to higher eating rates than carrots julienne. To investigate the effect of condiment addition on eating behavior towards carrots, mayonnaises varying in fat content and viscosity were combined with carrots, and mastication behavior and bolus properties were determined. Mayonnaises, in particular those with high fat content or low viscosity, contributed to faster bolus formation of carrots. Carrots were swallowed with less particles of larger sizes when mayonnaises were added. These results indicate that a specific particle size is not a prerequisite to induce swallowing, and that other bolus properties such as lubrication or cohesiveness trigger the urge to swallow. We conclude that eating behavior towards carrots can be controlled by relatively small changes in both carrot and condiment properties. To increase carrot intake by increasing eating rate, we suggest to avoid cutting of carrots or to add condiments, which could be an effective strategy to increase vegetable consumption or to decrease mastication effort to target the elderly population.

/pdf/shape-up-how-shape-size-and-addition-of-condiments-influence-5ana9qlczb.pdf

Shape up! How shape, size and addition of condiments influence eating behavior towards vegetables

Adding condiments to foods: how does static and dynamic sensory perception change when bread and carrots are consumed with mayonnaise?

Condiments are rarely consumed on their own Although addition of condiments to carrier foods is known to affect oral processing behavior and sensory perception, an understanding of how different condiment properties impact oral processing behavior and sensory perception of solid carrier foods is lacking This study aimed to understand the role of condiments varying in composition and/or rheological properties in bolus formation facilitation, and how they influence oral processing behavior and sensory perception of solid carrier foods Two carriers (bread, cooked potato) were combined with mayonnaises differing in fat content and viscosity Addition of mayonnaises changed bolus properties of solid carrier foods considerably (ie decreased bread firmness, increased potato cohesiveness, increased lubrication of both bread and potato bolus) and, consequently, facilitated faster bolus formation While addition of mayonnaises to bread and potatoes decreased the number of chewing cycles before swallowing, consumers did not change muscle activities or jaw movements per chew No effect of mayonnaise fat content on oral processing behavior of composite foods was observed Low viscosity mayonnaise resulted in faster bolus formation and swallowing compared to high viscosity mayonnaise Low viscosity mayonnaise penetrated faster into bread boli leading to faster softening of bread boli Also in the case of potato, low viscosity mayonnaise lead to faster bolus formation than for high viscosity mayonnaise The low viscosity mayonnaise mixed more easily with potato bolus pieces, enhancing adhesion between pieces Both mayonnaise fat content and viscosity influenced sensory perception of composite foods considerably, especially in terms of fattiness and creaminess We conclude that oral processing behavior, bolus formation and sensory perception of solid carrier foods can be modified considerably by condiments While composition and rheological properties of condiments have a large effect on bolus formation and sensory perception of solid carrier foods, these aspects have a limited effect on oral processing behavior of composite foods Oral processing behavior is dominated by the properties of the solid carrier food Tailoring condiment-carrier combinations could be an effective strategy to increase healthy eating, alter food intake for populations such as the elderly, and increase food appreciation

/pdf/sauce-it-up-influence-of-condiment-properties-on-oral-4jtqp6dgw6.pdf

Arianne van Eck

Papers

Oral processing behavior and dynamic sensory perception of composite foods: Toppings assist saliva in bolus formation

Oral processing behavior, sensory perception and intake of composite foods

Shape up! How shape, size and addition of condiments influence eating behavior towards vegetables

Adding condiments to foods: how does static and dynamic sensory perception change when bread and carrots are consumed with mayonnaise?

Sauce it up : Influence of condiment properties on oral processing behavior, bolus formation and sensory perception of solid foods