Compression Test of Food Gels on Artificial Tongue and Its Comparison with Human Test
Compression Test of Food Gels on Artificial Tongue and Its Comparison with Human Test
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DOI：
10.1111/jtxs.12002
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发表时间：
2013-04-01
影响因子：
3.2
通讯作者：
Nishinari, Katsuyoshi
中科院分区：
文献类型：
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作者：
Ishihara, Sayaka;Nakao, Satomi;Nishinari, Katsuyoshi
利用人工舌和传统的单轴压缩装置模拟舌-腭压缩，建立了一种食品质构的体外评价系统。观察了三种弹性模量硅橡胶人工舌琼脂凝胶在平板压缩过程中的变形行为。结果进行了比较，从人类受试者的感官评价的大小减少的口服策略。当凝胶的应变大于人工舌的应变时，琼脂凝胶在压缩时断裂，而当凝胶的应变等于或小于人工舌的应变时，琼脂凝胶在压缩时不断裂。当人工舌的表观弹性模量约为5.5 × 104 Pa时，凝胶的断裂轮廓与人体测试吻合良好。结果表明，口服策略的大小减少可能是通过感测的相对应变的凝胶压缩到一个有点小的应变过程中的舌头。实际应用在老龄化社会中，对于咀嚼或咀嚼困难的人安全食用的适当组织化食品的需求日益增加。这些人通常喜欢吃质地柔软的食物，因为它们容易压迫舌腭，不需要牙齿咀嚼。本研究开发的食品质构体外评价系统为食品生产商提供了一种简单的方法来评价产品的质构可接受性，而无需使用人类受试者。这种评价体系可以导致食品设计的创新，以实现质地多样性，从而提高这些弱势群体的生活质量。
An in vitro evaluation system of food texture was developed using artificial tongue and a conventional uniaxial compression apparatus to mimic the tongue-palate compression. Deformation behavior of agar gels on artificial tongues from silicone rubber with three levels of elastic modulus was observed during compression by a nondeformable plate. The results were compared with the oral strategy for size reduction from sensory evaluation by human subjects. Agar gels fractured upon compression when the strain of the gels was larger than that of artificial tongue, whereas they did not when the strain of the gels was equivalent to or smaller than that of the artificial tongue. When apparent elastic modulus of artificial tongue was approximately 5.5x104Pa, fracture profile of the gels corresponded well to human tests. Results suggest that the oral strategy for size reduction might be determined by sensing the relative strain of the gels to the tongue during compression to a somewhat small strain. Practical Applications In an aged society, there is an increasing demand for properly texturized foods for safe consumption by those who have mastication or chewing difficulty. Food of soft texture is often preferred by these people because of easy tongue-palate compression and no need of the teeth mastication. An in vitro evaluation system of food texture developed in the present study provides a simple method for food manufactures in assessing textural acceptability of products without using human subjects. This evaluation system can lead to the innovation of food product design for textural diversity and thus improved quality of life for these disadvantaged populations.