Sensory and Oral Processing of Semisolid Foods

Aktar, Tuğba; Upadhyay, Rituja; Chen, Jianshe

doi:10.1007/978-3-030-27134-3_8

Cited by 6 publications

(2 citation statements)

References 54 publications

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“…“Chewing” and “separating” actions were not required. This result is in agreement with the fact that tongue movements and saliva are the main contributors to oral processing in semisolid foods (Aktar, Upadhyay, & Chen, 2019).…”

Section: Discussionsupporting

confidence: 90%

Description of oral behavior during the oral processing of heterogeneous apple purees: An application of the temporal check‐all‐that‐apply method

Martin

Danten

Tournier

2021

Journal of Texture Studies

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The objective of this study was to assess the potential of the temporal check-allthat-apply (TCATA) method to describe oral behavior from the introduction of products into the mouth until swallowing. In particular, we wanted to test the feasibility of the task, the ability to show differences between composite products, and the possibility of segmenting the panel based on the data collected. Terms referring to actions performed during food oral processing (FOP) were used instead of classical sensory descriptors. The evaluation consisted, for a panel of 54 subjects, of checking the boxes corresponding to the actions in progress throughout the consumption of the products. The five products studied were an apple puree and four heterogeneous mixtures that were obtained by adding gel pieces varying in size (two sizes) and firmness (two levels of firmness). The participants did not encounter any particular difficulty in describing in real time the actions in progress during the consumption of the products. Data collected made it possible to describe the sequences of actions carried out during the FOP and to determine the influence of the presence of pieces of gels, their size and their firmness. We highlighted two groups of subjects presenting different behaviors. The subjects in the first one exhibited little difference in processing between the four samples containing the gel pieces, while the subjects in the second group adapted their behavior according to the firmness of the gel pieces.Overall, this exploratory study suggests the ability of TCATA in describing oral behavior during FOP. Future studies should aim at validating it with objective measurements of FOP.

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Section: Discussionsupporting

confidence: 90%

Description of oral behavior during the oral processing of heterogeneous apple purees: An application of the temporal check‐all‐that‐apply method

Martin

Danten

Tournier

2021

Journal of Texture Studies

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“…Further oral processing involves conversion of food into bolus with a suitable size, mixing with saliva and later on movement of the bolus to the back of the tongue prior to swallowing. Although oral tribology is quite recent, this approach has been used for evaluating and understanding the perceived oral texture of semisolid foods (Aktar et al ). It is the science of adhesion, friction, and lubrication of interacting surfaces which are in relative motion including tongue‐palate, tongue‐teeth, teeth‐food, tongue‐food, food particles‐oral surfaces, bolus‐palate, etc.…”

Section: Role Of Lubrication In Understanding Creaminess Perceptionmentioning

confidence: 99%

Perception of creaminess in foods

Upadhyay

Aktar

Chen

2020

Journal of Texture Studies

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Food texture and mouthfeel play a crucial role in product and consumer acceptability.Creaminess, enjoyed by consumers, is a complex, multimodal sensory perception involving olfactory, gustatory and tactile cues. Oral viscosity and lubrication are the key underlying physical properties that define the mechanism of creaminess perception. Thickness, smoothness, mouth-coating, and dairy flavor can together play roles in the sensation of creaminess. The aim of this review is to present an understanding of the term" creaminess" along with different modalities involved in its perception, and to explore the oral physiological parameters and key physical properties that may be involved in the different oral modalities. An analysis of the previously examined links between food structure and composition and oral physiological parameters is presented. The review also presents a brief summary of previous models describing contributions of taste, aroma, and textural sensations. It emphasizes on the role of oral processing in testing proposed models with experimental evidence supporting those models and the future trends to enhance creaminess.

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Texture of Vegetables and Fruit

Lahaye

2023

Food Texturology: Measurement and Perception of Food Textural Properties

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Sensory and Oral Processing of Semisolid Foods

Cited by 6 publications

References 54 publications

Description of oral behavior during the oral processing of heterogeneous apple purees: An application of the temporal check‐all‐that‐apply method

Description of oral behavior during the oral processing of heterogeneous apple purees: An application of the temporal check‐all‐that‐apply method

Perception of creaminess in foods

Texture of Vegetables and Fruit

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