Exploring the dynamics of texture perception

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The aim of my research program is to understand sensory perceptions during consumption of food. As such, the objective of the current proposal is to study the relations between perceived textures and bolus properties produced during oral processing of semi-solid pureed food matrices. This is driven by the need to ensure that all individuals have access to food which is safe to swallow and has appropriate sensory characteristics. For individuals with swallowing difficulties (dysphagia), ensuring that food is safe to swallow can be a great challenge. Understanding structure-texture relations occurring during oral processing of semi-solid pureed foods would aid with this challenge as currently few research studies exist investigating the structure of these semi-solid food matrices and their contribution to texture perception. Pureed foods often contain hydrocolloids to provide viscosity to the product and to prevent moisture migration from the product. Hydrocolloids, however, differ in their effects on texture perception. I hypothesize that this is because of the physical properties of the bolus produced during oral processing of the food. This research will investigate two pureed food matrices: pureed carrots and pureed turkey with added hydrocolloids. In the first phase of the research, the sensory properties of the pureed foods will be measured using Quantitative Descriptive Analysis followed by textural characterization using progressive profiling sensory evaluation. Rheological and mechanical properties of the pureed foods will be examined and the residue remaining in the mouth after processing will be quantified. Data will be analyzed to examine the relations between product structure and texture perception as measured via dynamic sensory methods. In the second stage of the research, a closer look will be taken at specific textural properties of the bolus produced during oral processing of the pureed foods. Temporal dominance of sensations will be conducted to determine dominant attributes at various stages of oral processing. The temporal profile of selected dominant attributes will be characterized using time-intensity sensory evaluation. At various stages of oral processing, participants will be required to expectorate the bolus. The physical changes to this bolus during oral processing will then be characterized using rheological and mechanical measures. Salivary uptake of the bolus will also be measured. Fundamentally, this research will provide a picture of structure-texture relations of a semi-solid food matrix during oral professing. From an applied perspective, results from this research will be used to design pureed foods with appropriate sensory and textural properties for individuals with dysphagia.