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Tytuł:
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Characterization of the dynamic texture perception and the impact factors on the bolus texture changes during oral processing.
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Autorzy:
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Pu D; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 10048, China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Duan W; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 10048, China.
Huang Y; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 10048, China.
Zhang L; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 10048, China; College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China.
Zhang Y; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 10048, China. Electronic address: .
Sun B; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 10048, China. Electronic address: .
Ren F; Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China. Electronic address: .
Zhang H; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 10048, China. Electronic address: .
Tang Y; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 10048, China.
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Źródło:
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Food chemistry [Food Chem] 2021 Mar 01; Vol. 339, pp. 128078. Date of Electronic Publication: 2020 Sep 15.
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Typ publikacji:
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Journal Article
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Język:
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English
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Imprint Name(s):
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Publication: Barking : Elsevier Applied Science Publishers
Original Publication: Barking, Eng., Applied Science Publishers.
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MeSH Terms:
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Bread*
Deglutition*
Mastication*
Sensation*
Adhesiveness ; Hardness ; Humans ; Triticum
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Contributed Indexing:
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Keywords: Mucin; Oral processing; Saliva; Texture perception; White bread; α-Amylase
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Entry Date(s):
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Date Created: 20201106 Date Completed: 20201210 Latest Revision: 20201214
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Update Code:
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20240105
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DOI:
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10.1016/j.foodchem.2020.128078
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PMID:
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33152871
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The purpose of this work was to characterize the dynamic texture perception and study the mechanisms occurring in bolus from chewing to swallowing during white bread oral processing. Results indicated that the microstructural and chemical composition properties determined the oral processing behaviors. At the initial stage of oral processing, the roughness, hardness, and dryness perception were the dominant attributes. At the end of oral processing the adhesiveness and softness perception were dominant, which correlated to the higher bolus water content and adhesive properties. The softness and adhesiveness perception were the key factors that trigger swallowing. In vitro artificial mastication experiments confirmed that mucin rapidly increased the adhesive force of bolus at the initial stage of oral processing, whereas α-amylase gradually increased the adhesive force. These results can help to better understand the dynamic texture perception and its change mechanisms during oral processing.
(Copyright © 2020 Elsevier Ltd. All rights reserved.)
