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Oral processing behavior of drinkable, spoonable and chewable foods is primarily determined by rheological and mechanical food properties
- Source :
- Food Quality and Preference 71 (2019), Food Quality and Preference, 71, 87-95
- Publication Year :
- 2019
-
Abstract
- Food oral processing plays a key role in sensory perception, consumer acceptance and food intake. However, little is known about the influence of physical food properties on oral processing of different type of food products. The primary objective of this study was to determine the influence of rheological and mechanical properties of foods on oral processing behavior of liquid (drinkable), semi-solid (spoonable) and solid foods (chewable). The secondary objective was to quantify the influence of product liking, frequency of consumption and familiarity on oral processing behavior. Rheological and mechanical properties of 18 commercially available foods were quantified. Parameters describing oral processing behavior such as sip and bite size, consumption time, eating rate, number of swallows, number of chews, cycle duration, and chewing rate were extracted from video recordings of 61 consumers. Subjects evaluated products’ liking, familiarity, and frequency of consumption using questionnaires. Consumers strongly adapted oral processing behavior with respect to bite size, consumption time, and eating rate to the rheological and mechanical properties of liquid, semi-solid and solid foods. This adaptation was observed within each food category. Chewing rate and chewing cycle duration of solid foods were not influenced by mechanical properties and remained relatively constant. Liking, familiarity, and consumption frequency showed to impact oral processing behavior, although to a lower degree than the rheological and mechanical properties of food. We conclude that the oral processing behaviors of liquid, semi-solid and solid foods are mainly determined by their rheological and mechanical properties.
- Subjects :
- Marketing and Consumer Behaviour
Food consistency
Food intake
Physics and Physical Chemistry of Foods
030309 nutrition & dietetics
WASS
Food category
03 medical and health sciences
0404 agricultural biotechnology
Rheology
Eating rate
Food science
Sensory Science and Eating Behaviour
Mathematics
VLAG
Food oral processing
0303 health sciences
Nutrition and Dietetics
digestive, oral, and skin physiology
04 agricultural and veterinary sciences
040401 food science
stomatognathic diseases
Food Quality and Design
Sensoriek en eetgedrag
Solid food
Food products
Bite size
Marktkunde en Consumentengedrag
Consumption time
Liking
Food Science
Lower degree
Subjects
Details
- Language :
- English
- ISSN :
- 09503293
- Database :
- OpenAIRE
- Journal :
- Food Quality and Preference 71 (2019), Food Quality and Preference, 71, 87-95
- Accession number :
- edsair.doi.dedup.....da745d7a70efcaf5cdda0b735960aebe