Dynamics of food breakdown during eating in relation to perceptions of texture and preference: a study on biscuits |
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| Affiliation: | 1. Lithuanian University of Health Sciences, Tilzes g. 18, 47181 Kaunas, Lithuania;2. University of Latvia, Centre of Food Chemistry, Kr. Valdemara Street 48, LV-1013 Riga, Latvia;3. Kaunas University of Technology, Radvilenu pl. 19, 50254 Kaunas, Lithuania;4. Institute of Food Safety, Animal Health and Environment, Lejupes Street 3, LV-1076 Riga, Latvia;1. AgroParisTech, UMR1145 Ingénierie Procédés Aliments, F-91300 Massy, France;2. INRA, UMR1145 Ingénierie Procédés Aliments, F-91300 Massy, France;3. CNAM, UMR1145 Ingénierie Procédés Aliments, F-75003 Paris, France;4. Mondelēz International, F-91400 Saclay, France;5. Clermont Université, Université d’Auvergne, Centre de Recherche en Nutrition Humaine Auvergne, EA 4678, Conception Ingénierie et Développement de l’Aliment et du Médicament, CS 60032, F-63001 Clermont-Ferrand, France;1. Department of Chemical and Materials Engineering, University of Auckland, Auckland, New Zealand;2. School of Medical and Health Science, University of Auckland, Auckland, New Zealand;1. Nofima AS, Osloveien 1, P.O. Box 210, N-1431 Ås, Norway;2. The Norwegian University of Life Sciences, Department of Chemistry, Biotechnology and Food Science (IKBM), Ås, Norway;1. Clinical Psychological Science, Maastricht University, the Netherlands;2. Laboratory of Behavioural Gastronomy, Centre for Healthy Eating and Food Innovation, Maastricht University Campus Venlo, the Netherlands |
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| Abstract: | Combined recording of masticatory muscle activity and jaw movement patterns during eating was used to examine the process of food breakdown in the mouth for a series of “Rich Tea”-type biscuits in 19 ordinary consumers. These data indicated an initial increase in chewing work from the masticatory muscles over the first 5–10 chews followed by a decline over the remainder of the chewing sequence. The work was concentrated in vertical closing of the jaw during the early chews but as this declined over the later chews there was an increase in the amount of work occurring with the teeth in near occlusion. The relative amount of work input into the chewing sequence, the duration of the sequence, and the degree of work undertaken at occlusion, differed among groups of the consumers who were classified according to their chewing efficiency (CE). Subjects from different CE groups appeared to have different understandings of the textural characteristics of the samples which they assessed as “hardness”, “crunchiness” and “crumbliness”. Differences in the oral breakdown patterns for different CE groups may provide an understanding of differences in consumer preferences for the samples. © |
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