Modelling solid food oral processing using quality function deployment

Journal of Texture Studies

2021

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An effort required to masticate a bite of food seems important for a broad group of consumers considering many foodstuffs. Consumers with specific needs (elderly, people with impaired oral functioning) are also interested in ease of mastication.Besides understanding the relationships between mastication and sensory perception, a better insight into foodstuffs' mastication effort is needed to gain vital information when choosing the food and judging its quality. However, there is not much work describing the quantification of mastication effort as a quality grade. Within this research, we: (a) analyzed consumers' demands toward mastication attributes, (b) examined mastication, mechanical, and sensory parameters for nine foodstuffs (meat and dairy products), and (c) developed a quality function deployment model that connects consumers' demands with a multidimensional technical scale, enabling mastication effort quantification through a novel "ease of mastication index" (EMI).As a single-value quality score, EMI answers how much effort must be applied to masticate certain foodstuff. It is a left-sided index (it can have only positive values up to EMI = 1), having the maximal value for creamy cheese (0.96) and minimal (0.40) for fermented sausage in the present study, meaning the latter was the most difficult case study product for mastication. This study's practical application may be seen in the proposed model usage for foodstuffs research and development, bearing in mind ease of mastication. EMI may play an essential role as a novel quality indicator that can be considered crucial for broad and specific consumer groups.

RW i = \frac{Wi}{\sum_{i = 1}^{n} W_{i}} \cdot 100 (() %)

AW j = \sum_{i = 1}^{n} {RW}_{i} \cdot {RS}_{ij}

Section: Methodsmentioning

confidence: 99%

Ease of mastication index—Quantification of mastication effort using quality function deployment

Ilić

Tomašević

Journal of Texture Studies

2021

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“…Mastication starts from the first bite and ends with swallowing. Food undergoes several phases, from the first bite when incisors initiate the food breakage and first deformation, followed by fractures, bite acceptance in the oral cavity, initial comminution, transportation and distribution of particles inside oral cavity, further comminution, formation of a swallowable bolus and finally swallowing [18]. The latest research confirms that the mastication behavior is more a rhythmic action that creates a pattern and it is dependent on mechanical properties of food rather than its predominant taste [19].…”

Section: Introductionmentioning

confidence: 80%

Scientific challenges in modeling mastication of meat using engineering tools

Teor. prakt. pererab. mâsa (Print)

2022

This paper gives an overview of scientific challenges that may occur while performing modelling meat (as a product) and simulating mastication by using engineering tools. To evaluate these challenges, Failure Mode and Effect Analysis method has been employed to assess six engineering tools often used in analyzing different perspectives of food oral processing. As a result, a risk priority number comprising of severity of the failure, occurrence probability of a failure and difficulty to detect the failure has been calculated. Results show that finite element method and emotion detection are two tools with highest levels of risks. The first method is a known engineering solution used for analyzing different types of materials, but when it comes to meat as a very complex and anisotropic material, risk of inadequate calculations is high. Emotion detection is not so much dependent on meat as a product consumed but on imperfections of software and risk of recognizing false emotions is high. Findings indicate that more research is needed for a more sophisticated use of these engineering tools. Further studies should include other engineering models that simulate meat breakdown during mastication, the role of saliva and jaw movement with the aim to carry out full modelling of mastication of an average meat consumer.

“…Many factors are relevant, like food formulation(Oladiran et al 2018); the influence of age, gender, and ethnicity(Ketel et al 2019); food shape, size, and addition of condiments(Van Eck et al 2019a,b); and culinary methods(Djekic et al 2021) Stokes et al (2013). reported the stages of oral processing combined with sensory perception, on the basis of whichIlić et al (2019) built a flowchart for modeling. Distinguishable segments are first bite and subsequent chews, further chewing leading to food size reduction and mixing with saliva, agglomeration and bolus formation, transportation inside the oral cavity, and, finally, swallowing.…”

mentioning

confidence: 99%

Materials Properties, Oral Processing, and Sensory Analysis of Eating Meat and Meat Analogs

Ilić

Annu. Rev. Food Sci. Technol.

Tomašević

et al. 2022

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To increase the appeal of plant protein–based meat analogs, further progress needs to be made in their sensory perception. Given the limited number of studies on meat analogs, this review focuses on structure, oral processing, and sensory perception of meat and subsequently translates the insights to meat analogs. An extensive number of publications has built the current understanding of meat mechanical and structural properties, but inconsistencies concerning terminology and methodology execution as well as the wide variety in terms of natural origin limit solid conclusions about the control parameters for oral processing and sensory perception. Consumer-relevant textural aspects such as tenderness and juiciness are not directly correlated to single structural features but depend on an interplay of multiple factors and thus require a holistic approach. We discuss the differences in mastication and disintegration of meat and meat analogs and provide an outlook toward converting skeptical consumers into returning customers. Expected final online publication date for the Annual Review of Food Science and Technology, Volume 13 is March 2022. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.