Textural Complexity Model Foods Assessed with Instrumental and Sensory Measurements

Abstract

The term textural complexity is associated with a range of different perceivable textures and sensations occurring from first bite through to swallow. The aim of this study was to develop gel‐based model foods with “built‐in” levels of textural complexity for use in a wider study of the impact of texture on satiation and satiety. The model foods needed to be quantified for textural complexity and that assessment was conducted using instrumental and sensory measurements model foods of different structural complexity (based on inclusions and layers with differing mechanical properties) resulted in puncture curves with differing numbers of peaks caused by the sequential puncture of structural features, and in differing lengths; in general higher complexity led to a greater number of peaks and greater length. Consistent with the definition of textural complexity, more texturally complex samples generated a greater number of descriptors during the “chewdown” phase in descriptive sensory analysis. Temporal dominance of sensation (TDS) analysis gave different information on the dynamics of texture perception during chewing sequence compared to descriptive analysis but confirmed the levels of textural complexity of the model foods. In particular TDS indicates the evolution of the number of texture attributes perceived, and the number of times the dominant texture changed. Practical Applications These gel‐based model foods with different textural complexity, similar nutritional densities and comparable chewing time can be used for investigating the hypothesized relationship between textural complexity and satiation. The instrumental and sensory tests used in this study proved capable of differentiating levels of textural complexity. The findings of Quantitative Descriptive Analysis and Temporal Dominance of Sensation, and using the number of peaks and length of a puncture curve to quantify textural complexity could be expanded on in the future to create standardised tests.

The dynamics of texture perception of hard solid food: A review of the contribution of the temporal dominance of sensations technique

“…Finally, some other sensory characterization methods, such as descriptive analysis, have been used to complement TDS. Tang et al () used both techniques to distinguish levels of complexity in model foods. Jourdren et al () correlated the sensory PP scores of a trained panel with instrumental mechanical determinations in the intact food products and stated that the TDS and PP results were coherent and complementary.…”

“…These attributes accounted for the sensation of the bolus dissolving or disappearing rapidly in the mouth. Indeed, chocolate is taken as reference food to define a Melty sensation ("degree to which the sample melts during mastication") (Tang, Larsen, Ferguson, & James, 2017).…”

Exquisitely heterogeneous : Combining different food textures to boost palatability

“…gelatine gels and chocolate) affect oral breakdown of foods with embedded peanuts. Similarly, other studies showed that bolus properties were directly affected by combining different components varying in mechanical properties in a food (Laguna & Sarkar, 2016;Larsen et al, 2015Larsen et al, , 2016Tang et al, 2017Tang et al, , 2016. The oral breakdown was influenced by the degree of "texture complexity".…”

“…For liquid, semi-solid and solid foods, rheological properties largely impact bite size, consumption time, and eating rate of consumers, while their effects on chewing rate and chewing cycle duration were found to be limited . When food elements varying in texture are combined within a single bite, oral processing and related perception of a product can be affected (James, 2018;Tang et al, 2017;Tarrega et al, 2016). In this instance, the combination of two gel layers with different mechanical properties resulted in an oral processing behaviour with characteristics in between the chewing patterns of the two layers when consumed separately .…”

“…Besides affecting mechanical properties and oral processing behaviour, the presence of particles also affects dynamic sensory perception and satiation. Tang et al (2017) demonstrated that sensory perception was largely affected by the level and type of embedded macroscopic heterogeneities (millimetre scale) in heterogeneous model foods. The addition of particles (various seeds) and embedded layers varying in mechanical properties largely influenced temporal sensory perception.…”