Oral processing, texture and mouthfeel: From rheology to tribology and beyond

Stokes, Jason R.; Boehm, Michael W.; Baier, Stefan K.

doi:10.1016/j.cocis.2013.04.010

Cited by 496 publications

(358 citation statements)

References 142 publications

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“…Detailed information about oral tribology can be found in reviews by Stokes and his coworkers. 52,53 Some studies suggest that a fatty feeling in the mouth is due to the presence of lingual lipases, which generate free fatty acids (FFAs) from lipid-rich food; 54 57 this is largely based on evidence from lipid digestion in rodents. 57 Hypothetically, if the presence of such lingual lipases does result in the generation of FFAs and mono-and/or diacylglycerols during oral processing in human adults, the in vivo studies as well as the in vitro studies done with emulsions stabilized by non-starch-based emulsifiers (Table 1) should have shown some degree of coalescence, given that lipase-digested products tend to competitively displace the parent interfacial layer.…”

Section: Coalescencementioning

confidence: 99%

Oral processing of emulsion systems from a colloidal perspective

Sarkar

Singh

2017

Food Funct.

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This review discusses recent understanding of the oral destabilization of food emulsions from a colloidal perspective. The review deals mainly with the microstructural changes in emulsions and emulsion gels during oral processing at a colloidal length scale, with the key emphasis being on the role of electrostatic interactions, enzymatic modifications and surfaceinduced phenomena. Knowledge of these complex interactions between the emulsion droplets and the oral components, such as salivary proteins, enzymes and oral shear, might be the key to understanding the oral behaviour and sensory perception of food emulsions. Gainging insights on the interplay between interfacial engineering, oral breakdown and sensory response can serve as a reference in the designing of low fat products with a full fat sensation. Finally, the review also includes a small section on mixed hydrocolloid gel structuring, targeting populations with special oral processing needs. The combination of microstructural approaches and our understanding of the fate of structure during oral processing can help us to design new products with novel sensorial and/or textural attributes.

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Section: Coalescencementioning

confidence: 99%

Oral processing of emulsion systems from a colloidal perspective

Sarkar

Singh

2017

Food Funct.

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“…intermediate between boundary and hydrodynamic lubrication. The friction coefficient under boundary and mixed regime conditions is more associated with surface characteristics, whereas the hydrodynamic regime is controlled by bulk rheological properties (Stokes, Boehm, & Baier, 2013).…”

Section: Introductionmentioning

confidence: 99%

“…Lubrication has long been considered to play a critical role in oral perception of liquid and semi-solid foods, including textural and mouthfeel attributes such as smoothness and creaminess (Stokes, Boehm & Baier, 2013). However, only during the past decade have researchers attempted to quantify oral lubrication using soft-tribology as an in vitro technique, where elastomeric surfaces (e.g.…”

Section: Introductionmentioning

confidence: 99%

Tribology of swollen starch granule suspensions from maize and potato

Zhang

Selway

Shelat

et al. 2017

Carbohydrate Polymers

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This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.1 | P a g e Highlights  tribology and rheology properties of cooked swollen starch granules (ghosts) characterised  maize granule ghost suspensions reduce friction compared to water  bell-shaped tribology curves due to particle entrainment for maize granule ghosts  limited friction reduction for potato ghosts due to break-up under tribological contact  potato granule ghost suspensions also break up under steady shear 2 | P a g e AbstractThe tribological properties of suspensions of cooked swollen starch granules are characterised for systems based on maize starch and potato starch. These systems are known as granule 'ghosts' due to the release (and removal) of polymer from their structure during cooking. Maize starch ghosts are less swollen than potato starch ghosts, resulting in a higher packing concentration and greater mechanical stability. In a soft-tribological contact, maize ghost suspensions reduce friction compared to the solvent (water), generate bell-shaped tribological profiles characteristic of particle entrainment and show a marked concentration dependence, whereas potato ghost suspensions exhibit lubrication behaviour similar to water. Microscopy analysis of the samples following tribological testing suggests that this is due to the rapid break-up of potato ghosts under the shear and rolling conditions within the tribological contact. A reduction in the small deformation moduli (associated with a weak gel structure) is also observed when the potato ghost suspensions are subjected to steady shear using parallel plate rheometry; both microscopy and particle size analysis show that this is accompanied by the partial shear-induced breakage of ghost particles. This interplay between particle microstructure and the resultant rheological and lubrication dynamics of starch ghost suspensions contributes to an enhanced mechanistic understanding of textural and other functional properties of cooked starches in food and other applications.

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“…The changing status of food should be examined at each stage, and it should be noted that these processes overlap in situ, but studying them separately allows the underlying physics to be decoupled so that insights can be obtained on the specific functionality of food components. Figure 1.4 Depiction of 6 key stages proposed to occur during oral processing of solid food (Stokes, Boehm & Baier, 2013).…”

Section: New Trends In Oral Processing Texture and Mouthfeelmentioning

confidence: 99%

“…Stokes, Boehm and Baier (2013) suggest, for the purposes of developing in vitro approaches that enable rational design of solid foods, that oral processing is split into the following 6 stages:…”

Section: New Trends In Oral Processing Texture and Mouthfeelmentioning

confidence: 99%

Understanding the texture of cooked rice from the molecular, instrumental and sensory levels

Li¹

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In recent years, consumer preferences have shifted towards better-quality rice, particularly towards varieties with good eating quality. Texture is an extremely important attribute for cooked rice and has been used as an indicator for consumer acceptance. Cooked rice texture is affected by a wide range of factors, such as the amylose content, postharvest processing, the milling ratio, the cooking method, etc., but the actual molecular reasons for the texture of cooked rice grains are still unclear. Since texture has been defined as a multidimensional characteristic that only humans can perceive, define, and measure, sensory descriptive analysis is a useful tool for characterizing texture properties of cooked rice. However, the cost associated with training and maintaining a descriptive panel has prompted many researchers to evaluate less costly and less time-consuming approaches. The overall objectives of this thesis are to explore the molecular mechanisms for the hardness and stickiness of cooked rice grains, increase understanding of the human textural perception of cooked rice, and develop an improved instrumental method to evaluate and/or predict the texture of cooked rice.The first chapter of this thesis reviews current understanding of the texture of cooked rice, which involves the factors affecting rice texture, the evaluation methods for cooked rice texture, and the scientific questions generating from the literature review and associating to the overall objectives of this thesis.In chapter 2, statistically and causally meaningful relationships are established between starch molecular structure (the molecular size distribution of whole (branched) starch and the chain length distribution of debranched starch) and texture (hardness and stickiness) of cooked rice grains. The amounts of amylose chains with degree of polymerization (DP) 100-20000, and of long amylopectin chains, positively correlate with hardness, while amylopectin chains with DP<70 and amylose molecular size both show negative correlations with hardness (p<0.05).There is also a significant negative correlation between stickiness and the amounts of long amylopectin chains (p<0.01). For rices with similar amylose content, the amount of amylose chains with DP 1000-2000 positively correlates with hardness while size negatively correlates with hardness (p<0.05). This indicates for the first time that, regardless of amylose content, rice varieties with smaller amylose molecular sizes and with higher proportions of

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Oral processing, texture and mouthfeel: From rheology to tribology and beyond

Cited by 496 publications

References 142 publications

Oral processing of emulsion systems from a colloidal perspective

Oral processing of emulsion systems from a colloidal perspective

Tribology of swollen starch granule suspensions from maize and potato

Understanding the texture of cooked rice from the molecular, instrumental and sensory levels

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