On the assessment of fracture in brittle foods II. Biting or chewing?

Varela, Paula; Salvador, Ana; Fiszman, Susana

doi:10.1016/j.foodres.2009.08.004

Cited by 21 publications

(19 citation statements)

References 21 publications

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“…The guillotine or V-shaped cutting probes are commonly used to approximate the bite of a consumer's front teeth; thus, the mechanical texture results should correlate to similar assessments by a sensory panel (Varela et al 2009), although no literature could be found on this subject for pulses. This texture analysis methodology is similar to the single-probe method but uses blade-type probe to cut 60-100% through individual seeds and records the maximum force applied; therefore, most of the comments in the single-probe section apply equally here and will not be repeated.…”

Section: Methodologies For Indirect Predictive Estimators Of Relativementioning

confidence: 99%

Evaluation of Cooking Time in Pulses: A Review

Wood

2016

Cereal Chem

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Cereal Chem. 94(1):32-48Pulses are most commonly consumed after cooking. Those that require long cooking times are less convenient, more energy consuming, and, therefore, less desirable for consumers and processors. Pulse breeding programs are interested in breeding for quicker-cooking pulse varieties but, there is no standard method for the evaluation of cooking time. The major direct measures used to evaluate cooking time include sensory analysis, tactile method, spread area ratio, Mattson bean cooker, white core method, and glass slides method. However, each method has limitations, and methodology parameters were found to vary greatly between studies. Cooking time is also affected by the seed coat and whether the seed was presoaked. Authors' definitions of "cooked" and the percentage of seeds required to attain this designation also varied. Within-sample variability of pulse samples creates additional complexity in the evaluation of whole seeds. Several indirect predictive estimators of relative cooking time from the literature are also outlined and discussed. The biggest limitation of these potential predictive methods is the lack of a reliable reference method for validation. This review critically examines each direct cooking time methodology, potential predictive methods, and the scientific challenges in determining the cooking time of pulse samples.

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Section: Methodologies For Indirect Predictive Estimators Of Relativementioning

confidence: 99%

Evaluation of Cooking Time in Pulses: A Review

Wood

2016

Cereal Chem

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“…The toasting process is also used for the production of a much crunchier almond [5]. However, almonds as a raw product are also available in the market even though there is less research on its sensory quality in general and its texture in particular [6]. The sensory properties of almonds are desirable on their own, their characteristic flavor and also as an added flavor when mixed with other foods.…”

Section: Introductionmentioning

confidence: 99%

Characterization of texture attributes of raw almond using a trained sensory panel

Contador¹,

Robles²,

Shinya³

et al. 2015

Fruits

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-Introduction. Texture parameters are important factors for characterizing the sensory quality of raw almonds; nevertheless there is scarce literature that explores sensory differences among cultivars. The aim of this study was to characterize quality attributes of different raw almond cultivars. Materials and methods. The almond cultivars 'Nonpareil', 'Mission', 'Supernova', 'Tuono', 'Ferragnès' and 'Marcona' were used to characterize their industrial and sensory quality attributes. A panel of 14 assessors with previous experience in testing stone fruit was specifically trained on descriptive analysis for determining quality and particularly texture of raw almonds. Results and discussion. A direct relationship was observed between kernel yield and shell fracture resistance; the American cultivars 'Nonpareil', and 'Mission' showed more minor shell fracture resistance than the European. 'Tuono' stood out for being tasty, crunchy and hard, whereas 'Marcona' was noted for its color intensity, crispness and hardness; but it lacked taste. 'Supernova' was described as tasty. Conclusion. A 5-h training period proved to be adequate for characterizing raw almond cultivars. The panel was able to discriminate between cultivars and segregate 'Nonpareil' and 'Mission' from the other cultivars in terms of texture attributes.

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“…Sensory appreciation is thus dominated by the oral process and in turn governs the breakdown of food structure (Varela et al . ).…”

Section: Viewing Human Mastication By Mechanicsmentioning

confidence: 97%

On the Oral Health and Chewing Enjoyment of the Elderly: A Review from the Point of Mechanics

2016

Journal of Texture Studies

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With the advent of an aging society, the biggest challenge for the study of food science and technology is how to provide the best diet for older people with reduced chewing ability. General health is usually associated with oral health and healthy ageing is affected by what humans eat. Foods for the elderly should give them the maximum masticatory pleasure while satisfying their nutritional needs. It is well known that food oral processing is not only dominated by oral cavity structure and physiological state of human body, but also affected by the mechanical processes of food destruction in the mouth. Perception of food texture is thought to be the cognition of the human brain to the information of food deformation and fracture during oral processing. Increasing chewing difficulty due to the impaired dental functions is an major problem affecting the ability of food intake for many older people. From the viewpoint of mechanics, the manner of the deformation or breaking of an object is strongly dominated by its mechanical and geometrical properties of the materials and the conditions in which the object is loaded. It is therefore suggested that the food destruction process in the mouth might be investigated using the methods established in the engineering field. In this review, the main factors that affecting chewing behaviors of the elderly are analysed and discussed. The possibility of applying fracture mechanics theory and material structural optimization techniques to the design and production of food structures for older people is proposed. Practical Applications Population aging means that the food industry is required to provide best diet for older consumers who may encounter chewing difficulty and dysphagia problems. People with deficient oral strategy need foods not only having easy‐to‐chew/swallow feature, but also can satisfy their chewing pleasure. Food structure design is a new direction of food science for the development of food products. The fundamental issue is to have a proper understanding how designed food is formed and fractured in the mouth. This work analyses the main factors that influence the chewing behaviors of the elderly and introduces fracture mechanics theory into the field of food oral processing. It will provide a new view‐angle to understand both the food destruction process and the texture perception mechanism in the mouth.

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On the assessment of fracture in brittle foods II. Biting or chewing?

Cited by 21 publications

References 21 publications

Evaluation of Cooking Time in Pulses: A Review

Evaluation of Cooking Time in Pulses: A Review

Characterization of texture attributes of raw almond using a trained sensory panel

On the Oral Health and Chewing Enjoyment of the Elderly: A Review from the Point of Mechanics

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