Exploring the dynamics of texture perception

我的研究计划的目的是了解在食物消费的感官知觉。因此，目前的建议的目的是研究之间的关系，感知质地和丸的性质，在口腔加工过程中产生的半固体糊状食品基质。这是因为需要确保所有人都能获得可安全吞咽并具有适当感官特征的食物。对于吞咽困难（吞咽困难）的人来说，确保食物安全吞咽可能是一个巨大的挑战。了解半固体糊状食品口服加工过程中发生的结构-质地关系将有助于应对这一挑战，因为目前很少有研究调查这些半固体食品基质的结构及其对质地感知的贡献。糊状食品通常含有水胶体，以提供产品的粘度并防止水分从产品中迁移。然而，水胶体对质地感知的影响不同。我假设这是因为在食物的口服处理过程中产生的食团的物理性质。本研究将探讨两种糊状食品基质：胡萝卜泥和添加水胶体的火鸡泥。在研究的第一阶段，将使用定量描述性分析测量糊状食品的感官特性，然后使用渐进式感官评价进行质构表征。将检查糊状食品的流变学和机械特性，并量化加工后残留在口腔中的残留物。数据将进行分析，以检查产品结构和质地感知之间的关系，通过动态感官方法测量。在研究的第二阶段，将更仔细地研究在口服加工泥状食物过程中产生的食团的特定质地特性。将进行时间优势的感觉，以确定在口腔加工的各个阶段的优势属性。将使用时间-强度感官评价来表征所选主要属性的时间概况。在口腔处理的不同阶段，参与者将被要求吐出药丸。然后将使用流变学和机械测量来表征在口服处理期间该丸剂的物理变化。还将测量推注的唾液摄取。从根本上，本研究将提供一个图片的结构-质地关系的半固体食品基质在口腔教学。从应用的角度来看，这项研究的结果将用于为吞咽困难的个体设计具有适当感官和质地特性的糊状食品。

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.**