Oral processing behavior of drinkable, spoonable and chewable foods is primarily determined by rheological and mechanical food properties
Oral processing behavior of drinkable, spoonable and chewable foods is primarily determined by rheological and mechanical food properties
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DOI：
10.1016/j.foodqual.2018.06.006
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发表时间：
2019-01-01
影响因子：
5.3
通讯作者：
Stieger, Markus
中科院分区：
文献类型：
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作者：
Aguayo-Mendoza, Monica G.;Ketel, Eva C.;Stieger, Markus
食物的口腔加工在感官知觉、消费者接受和食物摄入中起着关键作用。然而，很少有人知道的物理食品性质的影响，口腔加工的不同类型的食品。本研究的主要目的是确定食品的流变学和机械特性对液体（可饮用）、半固体（可匙取）和固体食品（可咀嚼）的口服加工行为的影响。第二个目标是量化产品的喜好，消费频率和熟悉度对口腔加工行为的影响。对18种市售食品的流变学和机械性能进行了定量分析。从61名消费者的视频记录中提取了描述口腔处理行为的参数，如啜饮和咬合大小、消费时间、进食率、吞咽次数、咀嚼次数、周期持续时间和咀嚼率。受试者使用问卷评估产品的喜好、熟悉程度和消费频率。消费者强烈适应口服加工行为方面的咬的大小，消费时间和进食速度的流变学和机械性能的液体，半固体和固体食品。在每种食物类别中都观察到这种适应。固体食物的咀嚼速率和咀嚼周期持续时间不受机械性能的影响，并保持相对恒定。喜欢，熟悉，和消费频率的影响口腔加工行为，虽然在较低程度上比食品的流变学和机械性能。因此，液体、半固体和固体食品的口服加工行为主要取决于其流变学和力学性质。
Food oral processing plays a key role in sensory perception, consumer acceptance and food intake. However, little is known about the influence of physical food properties on oral processing of different type of food products. The primary objective of this study was to determine the influence of rheological and mechanical properties of foods on oral processing behavior of liquid (drinkable), semi-solid (spoonable) and solid foods (chewable). The secondary objective was to quantify the influence of product liking, frequency of consumption and familiarity on oral processing behavior. Rheological and mechanical properties of 18 commercially available foods were quantified. Parameters describing oral processing behavior such as sip and bite size, consumption time, eating rate, number of swallows, number of chews, cycle duration, and chewing rate were extracted from video recordings of 61 consumers. Subjects evaluated products' liking, familiarity, and frequency of consumption using questionnaires. Consumers strongly adapted oral processing behavior with respect to bite size, consumption time, and eating rate to the rheological and mechanical properties of liquid, semi-solid and solid foods. This adaptation was observed within each food category. Chewing rate and chewing cycle duration of solid foods were not influenced by mechanical properties and remained relatively constant. Liking, familiarity, and consumption frequency showed to impact oral processing behavior, although to a lower degree than the rheological and mechanical properties of food. We conclude that the oral processing behaviors of liquid, semi -solid and solid foods are mainly determined by their rheological and mechanical properties.