Impact of texture TDS and flavour TDS tasks and of chocolate-chip biscuit characteristics on oral processing features. (September 2019)

• Record Type: Journal Article
• Authors: Rizo, A.; Jimenez-Pérez, I.; Camacho-García, A.; Fiszman, S.; Pérez-Soriano, P.; Tarrega, A.
• Is Part Of: Food quality and preference. Volume 76(2019)
• Page Start: 109
• Page End: 117
• Publication Date: 2019-09
• Subjects: Biscuits -- Video monitoring -- Oral Processing -- Jaw motion -- Mastication; Food preferences -- Periodicals; Food -- Quality -- Periodicals; Food industry and trade -- Quality control -- Periodicals; Préférences alimentaires -- Périodiques; Aliments -- Qualité -- Périodiques; Aliments -- Industrie et commerce -- Qualité -- Contrôle -- Périodiques; Food industry and trade -- Quality control; Food preferences; Food -- Quality; Periodicals; 664
• DOI: 10.1016/j.foodqual.2019.04.005
• Languages: English
• ISSNs: 0950-3293

Abstract

Highlights: Jaw movements while eating biscuits were monitored by a 3D motion capture system. Oral activity was compared with and without performing texture and flavour TDS. Oral activity movements changed over consumption time. Oral activity differed between biscuits depending on their characteristics. Both TDS tasks little but significantly affected oral activity even for subtly different biscuits. Abstract: The objective of the present study was to investigate differences in oral activity when biscuits of the same type but with subtle composition differences are consumed and how performing a Temporal Dominance of Sensations (TDS) task modifies the way one eats. In addition, comparisons were made between performing a texture TDS (T-TDS) and a flavour TDS (F-TDS). Oral activity while eating biscuits with and without conducting a TDS task was recorded using a 3.dimensional motion capture system to monitor the evolution of jaw movements. The results showed that oral activity evolved over the consumption time, differed depending on the texture of the sample and was affected to a small but significant extent when a TDS task was performed simultaneously (the differences averaged <4 cycles, 1 s in duration, 0.1 cycles/s in frequency, and 1 mm in lateral displacement). The biscuit samples were affected equally. Almost no differences were found on comparing oral activity during the execution of the T-TDS and the F-TDS tasks. Overall, the present results show differences in oral activity even for food products of the same category with subtle differences in composition. Performing TDS tasks (regardless of their modality) during sample consumption affected the total number, frequency and lateral amplitude of the chewing movements which should be taken into account for future research. However, these differences were small and affected both samples equally.