Characterization of the dynamic texture perception and the impact factors on the bolus texture changes during oral processing. (1st March 2021)

• Record Type: Journal Article
• Authors: Pu, Dandan; Duan, Wen; Huang, Yan; Zhang, Lili; Zhang, Yuyu; Sun, Baoguo; Ren, Fazheng; Zhang, Huiying; Tang, Yizhuang
• Is Part Of: Food chemistry. Volume 339(2021)
• Publication Date: 2021-03-01
• Subjects: White bread -- Oral processing -- Texture perception -- Saliva -- α-Amylase -- Mucin; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2020.128078
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: The dynamic texture perception during bread consumption was conducted by D-QDA. The texture change mechanisms of bolus during chewing were investigated. The softness and adhesiveness perception were the key factors triggering the swallowing. The increase rate of bolus adhesive force affected by from mucin was higher than that from α -amylase. Abstract: 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.