UNDERSTANDING THE LINK BETWEEN BOLUS PROPERTIES AND PERCEIVED TEXTURE

作者：Young Ashley K^*; Cheong Jean Ne; Hedderley Duncan I; Morgenstern Marco P; James Bryony J

来源：Journal of Texture Studies, 2013, 44(5): 376-386.

DOI：10.1111/jtxs.12025

• Back extrusion
• food bolus formation
• mastication
• rheological properties
• temporal dominance of sensations
• texture profile analysis

The relationships between food structure, texture perception and bolus properties during bolus formation are poorly understood. This preliminary single-subject study on three biscuit recipes investigated the links between bolus macrostructure, perceived texture (using temporal dominance of sensations), and mechanical and rheological properties (using back extrusion and consecutive double compression) throughout mastication. The fracture properties of the biscuits dominated textural perception in the early stages of mastication. As mastication progressed, a sensory transition from dry to sticky was accompanied by an increase in cohesiveness and decreases in the consistency coefficient, peak force and adhesiveness. At the point of swallow, the boluses were shear thinning pastes and sticky dominated perception. Consistency coefficient and cohesiveness indicated different swallowing thresholds for the different recipes. This study found back extrusion to be a suitable method for characterizing biscuit bolus rheology in the later stages of mastication as it is unaffected by bolus dimensions.

• 出版日期2013-10