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Li W, Zhao Q, Mao Q. Effect of modifying pumpkin preparation on oral processing of breads. J Texture Stud 2024; 55:e12827. [PMID: 38486420 DOI: 10.1111/jtxs.12827] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2023] [Revised: 02/13/2024] [Accepted: 02/29/2024] [Indexed: 03/19/2024]
Abstract
There is an increasing demand for texture sensations of bread during mastication, with reformulation being needed. This study investigated how bread structure influences oral processing behavior and texture perception. Variations in bread structure were created by manipulating ingredient additions, including pumpkin content and pumpkin processing methods. Results indicated that the physical, chemical, and structural properties drove the oral processing behaviors, and texture sensations were highly correlated with bolus properties. At the beginning and middle of the mastication, bolus from breads with low pumpkin-content required more saliva and exhibited greater hardness, lower adhesiveness, and a higher proportion of small-piece particles than the bolus from high pumpkin-content breads. Bolus from pumpkin pulp breads required more saliva, and was softer, stickier, and generated particles with a lower degree of degradation than the bolus from pumpkin puree breads. However, at the end period, the bolus properties tended to change to similar values. Low pumpkin content breads were initially perceived chewy, whereas high pumpkin content, soft. The dominance rate for soft sensation was higher and lasted longer in breads with pumpkin puree than in breads with pumpkin pulp. Finally, six bread samples were all perceived as hydrated, sticky, and crumbly. This study contributes to a better understanding of the impact of reformulation on oral behavior and sensory properties.
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Affiliation(s)
- Wenjiao Li
- Department of Food Science and Engineering, College of Light Industry, Liaoning University, Shenyang, China
| | - Qi Zhao
- Department of Information, College of Medicine and Biological Information Engineering, Northeastern University, Shenyang, China
| | - Qian Mao
- Department of Food Science and Engineering, College of Light Industry, Liaoning University, Shenyang, China
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Bikos D, Samaras G, Cann P, Masen M, Hardalupas Y, Charalambides M, Hartmann C, German J, Vieira J. Effect of structure on the mechanical and physical properties of chocolate considering time scale phenomena occurring during oral processing. Food Structure 2022. [DOI: 10.1016/j.foostr.2021.100244] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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Zhang Y, Jia J, Wang X, Chen J, van der Glas HW. Particle size distributions following chewing: Transformation of two-dimensional outcome from optical scanning to volume outcome from sieving. J FOOD ENG 2021; 309:110663. [DOI: 10.1016/j.jfoodeng.2021.110663] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Bikos D, Samaras G, Cann P, Masen M, Hardalupas Y, Hartmann C, Vieira J, Charalambides MN. Effect of micro-aeration on the mechanical behaviour of chocolates and implications for oral processing. Food Funct 2021; 12:4864-4886. [PMID: 33969364 DOI: 10.1039/d1fo00045d] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Abstract
Aeration in foods has been widely utilised in the food industry to develop novel foods with enhanced sensorial characteristics. Specifically, aeration at the micron-sized scale has a significant impact on the microstructure where micro-bubbles interact with the other microstructural features in chocolates. This study aims to determine the effect of micro-aeration on the mechanical properties of chocolate products, which are directly correlated with textural attributes such as hardness and crumbliness. Uniaxial compression tests were performed to determine the mechanical properties such as Poisson's ratio, Young's modulus and macroscopic yield strength together with fracture tests to estimate the fracture toughness. In vivo mastication tests were also conducted to investigate the link between the fracture properties and fragmentation during the first two chewing cycles. The uniaxial stress-strain data were used to calibrate a viscoplastic constitutive law. The results showed that micro-aeration significantly affects mechanical properties such as Young's modulus, yield and fracture stresses, as well as fracture toughness. In addition, it enhances the brittle nature of the chocolate, as evidenced by lower fracture stress but also lower fracture toughness leading to higher fragmentation, in agreement with observations in the in vivo mastication tests. As evidenced by the XRT images and the stress-strain measurements micro-aeration hinders the re-arrangement of the microscopic features inside the chocolate during the material's deformation. The work provides a new insight of the role of bubbles on the bulk behaviour of complex multiphase materials, such as chocolates, and defines the mechanical properties which are important input parameters for the development of oral processing simulations.
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Affiliation(s)
- D Bikos
- Department of Mechanical Engineering, Imperial College London, UK.
| | - G Samaras
- Department of Mechanical Engineering, Imperial College London, UK.
| | - P Cann
- Department of Mechanical Engineering, Imperial College London, UK.
| | - M Masen
- Department of Mechanical Engineering, Imperial College London, UK.
| | - Y Hardalupas
- Department of Mechanical Engineering, Imperial College London, UK.
| | | | - J Vieira
- Nestlé Product Technology Centre, York, UK
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Abstract
We illustrate how scientific understanding of Food Oral Processing enables food product development with specific benefits for several target populations. in vivo, in vitro, and in silico approaches are discussed in the context of their ability to quantify oral processing from the molecular to the macroscopic scale. Based on this understanding, food structures with enhanced performance in terms of hedonic and nutritional properties as well as appropriateness for age and certain medical conditions can be developed. We also discuss current gaps and highlight development opportunities from an industry perspective.
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Puerta P, Laguna L, Villegas B, Rizo A, Fiszman S, Tarrega A. Oral processing and dynamics of texture perception in commercial gluten-free breads. Food Res Int 2020; 134:109233. [DOI: 10.1016/j.foodres.2020.109233] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2019] [Revised: 04/09/2020] [Accepted: 04/09/2020] [Indexed: 01/26/2023]
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Kristiawan M, Della Valle G, Réguerre A, Micard V, Salles C. Artificial Oral Processing of Extruded Pea Flour Snacks. Food Eng Rev 2021; 13:247-61. [DOI: 10.1007/s12393-020-09220-5] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Assad-Bustillos M, Tournier C, Feron G, Guessasma S, Reguerre A, Della Valle G. Fragmentation of two soft cereal products during oral processing in the elderly: Impact of product properties and oral health status. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.01.009] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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Ramírez C, Millón C, Nuñez H, Campo V, Almonacid S, Simpson R. Effect of particle size distribution on the in vitro digestion of calcium alginate‐starchy model foods. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13097] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Cristian Ramírez
- Departamento de Ingeniería Química y AmbientalUniversidad Técnica Federico Santa María Valparaíso Chile
- Centro Regional de Estudios en Alimentos Saludables (CREAS) Conicyt‐Regional R06I1004 Valparaíso Chile
| | - Camila Millón
- Departamento de Ingeniería Química y AmbientalUniversidad Técnica Federico Santa María Valparaíso Chile
| | - Helena Nuñez
- Departamento de Ingeniería Química y AmbientalUniversidad Técnica Federico Santa María Valparaíso Chile
| | - Valeria Campo
- Departamento de FísicaUniversidad Técnica Federico Santa María Valparaíso Chile
| | - Sergio Almonacid
- Departamento de Ingeniería Química y AmbientalUniversidad Técnica Federico Santa María Valparaíso Chile
- Centro Regional de Estudios en Alimentos Saludables (CREAS) Conicyt‐Regional R06I1004 Valparaíso Chile
| | - Ricardo Simpson
- Departamento de Ingeniería Química y AmbientalUniversidad Técnica Federico Santa María Valparaíso Chile
- Centro Regional de Estudios en Alimentos Saludables (CREAS) Conicyt‐Regional R06I1004 Valparaíso Chile
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Menis-Henrique MEC, Janzantti NS, Andriot I, Sémon E, Berdeaux O, Schlich P, Conti-Silva AC. Cheese-flavored expanded snacks with low lipid content: Oil effects on the in vitro release of butyric acid and on the duration of the dominant sensations of the products. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.01.052] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Butt SS, Mohammed IK, Raghavan V, Osborne J, Powell H, Charalambides MN. Quantifying the differences in structure and mechanical response of confectionery products resulting from the baking and extrusion processes. J FOOD ENG 2018; 238:112-121. [PMID: 30510347 PMCID: PMC6100249 DOI: 10.1016/j.jfoodeng.2018.05.039] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
Abstract
Extrusion has potential advantages over baking in terms of throughput, asset cost and flexibility. However, it is challenging to achieve through extrusion the “light, crispy” texture of a more traditional baked confectionery. This study compares and contrasts for the first time confectionery products produced through these two processes, i.e. baking and extrusion. The microstructural differences are measured using imaging techniques, i.e. Scanning Electron Microscopy (SEM) and X-Ray Tomography (XRT) whereas mechanical characterisation is used to highlight differences in the resulting mechanical properties. Crucial information is presented which shows that the two technologies result in different mechanical properties and microstructures, even if the level of porosity in the two products is kept constant. In addition, confectionery products whether they are produced through baking or extrusion, have irregular geometries. The latter makes mechanical characterisation a real challenge. Therefore this study also presents rigorous methods for measuring true mechanical properties such that meaningful and valid comparisons may be made. The accuracy of the chosen methodologies is verified through experiments using flat and tubular extruded geometries as well as testing the products in various directions. It was concluded that the manufacturing method and, in the case of extrusion, the initial moisture content influences the microstructure and mechanics of confectionery products, both of which have an impact on consumer sensory perception. Extrusion has advantages over baking but it is hard to achieve a light/crispy texture. Products made via the two technologies are compared microstructurally and mechanically. Rigorous methods for irregular product geometries were developed for valid comparisons. Our data are required as inputs to computational predictive models of the bulk response. Quantification of differences paves the way for optimising extrusion processes.
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Affiliation(s)
- Saba S Butt
- Mechanical Engineering Department, Imperial College London, South Kensington, London SW7 2AZ, UK
| | - Idris K Mohammed
- Mechanical Engineering Department, Imperial College London, South Kensington, London SW7 2AZ, UK
| | - Vivek Raghavan
- Mechanical Engineering Department, Imperial College London, South Kensington, London SW7 2AZ, UK
| | - James Osborne
- Nestlé Product Technology Centre Confectionery, Haxby Road, York YO91 1XY, UK
| | - Hugh Powell
- Nestlé Product Technology Centre Confectionery, Haxby Road, York YO91 1XY, UK
| | - Maria N Charalambides
- Mechanical Engineering Department, Imperial College London, South Kensington, London SW7 2AZ, UK
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Abstract
Saliva is a highly complex bodily fluid composed of many proteins, peptides, small organic molecules, and ions. Saliva is produced and secreted by the major and minor salivary glands to protect the mouth and to participate in digestion. Generally, a distinction is made between unstimulated saliva that is a result of autonomic stimulation and stimulated saliva that is produced during chewing and taste stimulation. The link between saliva and sensory perception can thus be regarded in two ways: the role of unstimulated saliva as a background taste and the mechanistic role of stimulated saliva during eating. Indeed, unstimulated saliva (and its components) is continuously bathing our oral cavity and as such stimulates our taste receptors, thus playing a role in taste sensitivity. However, the role of unstimulated salivary components in mediating taste has been studied only in very few substances. To explore this question, this review attempts to compare data from the literature on unstimulated salivary composition with those on taste sensitivity. The main conclusion centres around the concept that the gustatory self-adaptation phenomenon may be relevant for only a few salivary compounds. Further studies at the level of the salivary Von Ebner glands and salivary pellicle are necessary before arriving at definitive conclusions on this subject. PRACTICAL APPLICATION: Unstimulated saliva contains taste substances that can influence sensory perception through taste adaptation. However, large inter-individual variability exists in unstimulated salivary composition both qualitatively and quantitatively. These differences may explain the variability in taste perception and thus the food choices and behaviors of an individual. Thus, in the context of providing personalized food and nutrition to the consumer, variability of unstimulated saliva should be considered for specific formulation of food products.
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Affiliation(s)
- Gilles Feron
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, Dijon, France
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Liu T, Wang X, Chen J, van der Glas HW. Determining chewing efficiency using a solid test food and considering all phases of mastication. Arch Oral Biol 2018; 91:63-77. [PMID: 29679887 DOI: 10.1016/j.archoralbio.2018.04.002] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2017] [Revised: 03/07/2018] [Accepted: 04/03/2018] [Indexed: 11/17/2022]
Abstract
OBJECTIVES Following chewing a solid food, the median particle size, X50, is determined after N chewing cycles, by curve-fitting of the particle size distribution. Reduction of X50 with N is traditionally followed from N ≥ 15-20 cycles when using the artificial test food Optosil®, because of initially unreliable values of X50. The aims of the study were (i) to enable testing at small N-values by using initial particles of appropriate size, shape and amount, and (ii) to compare measures of chewing ability, i.e. chewing efficiency (N needed to halve the initial particle size, N(1/2-Xo)) and chewing performance (X50 at a particular N-value, X50,N). DESIGN 8 subjects with a natural dentition chewed 4 types of samples of Optosil particles: (1) 8 cubes of 8 mm, border size relative to bin size (traditional test), (2) 9 half-cubes of 9.6 mm, mid-size; similar sample volume, (3) 4 half-cubes of 9.6 mm, and 2 half-cubes of 9.6 mm; reduced particle number and sample volume. All samples were tested with 4 N-values. Curve-fitting with a 2nd order polynomial function yielded log(X50)-log(N) relationships, after which N(1/2-Xo) and X50,N were obtained. CONCLUSIONS Reliable X50-values are obtained for all N-values when using half-cubes with a mid-size relative to bin sizes. By using 2 or 4 half-cubes, determination of N(1/2-Xo) or X50,N needs less chewing cycles than traditionally. Chewing efficiency is preferable over chewing performance because of a comparison of inter-subject chewing ability at the same stage of food comminution and constant intra-subject and inter-subject ratios between and within samples respectively.
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Affiliation(s)
- Ting Liu
- School of Food Science & Biotechnology, Zhejiang Gongshang University, Xiasha, Hangzhou, China
| | - Xinmiao Wang
- School of Food Science & Biotechnology, Zhejiang Gongshang University, Xiasha, Hangzhou, China
| | - Jianshe Chen
- School of Food Science & Biotechnology, Zhejiang Gongshang University, Xiasha, Hangzhou, China
| | - Hilbert W van der Glas
- School of Food Science & Biotechnology, Zhejiang Gongshang University, Xiasha, Hangzhou, China.
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Alam SA, Pentikäinen S, Närväinen J, Holopainen-Mantila U, Poutanen K, Sozer N. Effects of structural and textural properties of brittle cereal foams on mechanisms of oral breakdown and in vitro starch digestibility. Food Res Int 2017; 96:1-11. [PMID: 28528088 DOI: 10.1016/j.foodres.2017.03.008] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2016] [Revised: 02/17/2017] [Accepted: 03/07/2017] [Indexed: 01/09/2023]
Abstract
Structural and textural properties as well as the dietary fibre content of solid cereal foams influence the oral breakdown of structure, bolus formation and digestibility. The aim of this study was to investigate how structural differences of solid cereal foams (puffs vs. flakes) affect in vivo chewing and in vitro starch digestion. Four extruded puffs and flakes were produced from endosperm rye flour by extrusion processing without or with 10% rye bran (RB) addition. Extruded puffs and flakes were masticated by fifteen healthy females and the process was monitored using electromyography. Extruded puffs were more porous than flakes (97% vs 35%). The two products were also significantly different (p<0.05) in their structural and textural properties such as expansion, hardness, density and crispiness. A negative correlation was observed between hardness and crispiness index (p<0.05, r=-0.950) and density and porosity (p<0.05, r=-0.964). Addition of 10% RB had a significant effect on structural, textural and mastication properties both for puffs and flakes. Mastication of puffs required less total work than flakes (204 vs. 456%) and they were degraded to smaller particles than flakes during mastication. Irrespectively of the considerable differences in structure, texture and oral disintegration process, no significant (p<0.05) differences were observed between puffs and flakes (86.4 vs. 85.1) in terms of starch hydrolysis index. RB addition increased the hydrolysis index of puffs and flakes to 89.7 and 94.5, respectively, which was probably attributable to the increased number of particles in the bolus.
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Affiliation(s)
- Syed Ariful Alam
- VTT Technical Research Centre of Finland Ltd., Tietotie 2, P.O. Box 1000, FI-02044, VTT, Finland.
| | - Saara Pentikäinen
- VTT Technical Research Centre of Finland Ltd., Tietotie 2, P.O. Box 1000, FI-02044, VTT, Finland
| | - Johanna Närväinen
- VTT Technical Research Centre of Finland Ltd., Tietotie 2, P.O. Box 1000, FI-02044, VTT, Finland
| | - Ulla Holopainen-Mantila
- VTT Technical Research Centre of Finland Ltd., Tietotie 2, P.O. Box 1000, FI-02044, VTT, Finland
| | - Kaisa Poutanen
- VTT Technical Research Centre of Finland Ltd., Tietotie 2, P.O. Box 1000, FI-02044, VTT, Finland
| | - Nesli Sozer
- VTT Technical Research Centre of Finland Ltd., Tietotie 2, P.O. Box 1000, FI-02044, VTT, Finland.
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Young AK, Cheong JN, Foster KD, Hedderley DI, Morgenstern MP, James BJ. Exploring the Links Between Texture Perception and Bolus Properties Throughout oral Processing. Part 1: Breakdown Paths. J Texture Stud 2016. [DOI: 10.1111/jtxs.12185] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ashley K. Young
- Department of Chemical and Materials Engineering; The University of Auckland; Auckland New Zealand
| | - Jean Ne Cheong
- Institute of Food, Nutrition and Human Health; Massey University; Auckland New Zealand
| | - Kylie D. Foster
- Institute of Food, Nutrition and Human Health; Massey University; Auckland New Zealand
| | - Duncan I. Hedderley
- The New Zealand Institute of Plant & Food Research Ltd; Palmerston North New Zealand
| | - Marco P. Morgenstern
- The New Zealand Institute for Plant & Food Research Ltd; Christchurch New Zealand
| | - Bryony J. James
- Department of Chemical and Materials Engineering; The University of Auckland; Auckland New Zealand
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Le Bleis F, Chaunier L, Montigaud P, Della Valle G. Destructuration mechanisms of bread enriched with fibers during mastication. Food Res Int 2016; 80:1-11. [DOI: 10.1016/j.foodres.2015.12.008] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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Affiliation(s)
- Esther H.-J. Kim
- Food Structure & Engineering team; The New Zealand Institute of Plant & Food Research Limited; Christchurch 8140 New Zealand
| | - Vibe B. Jakobsen
- The Department of Chemical Engineering; Biotechnology and Environmental Technology; University of Southern Denmark; Odense M Denmark
| | - Arran J. Wilson
- Food Structure & Engineering team; The New Zealand Institute of Plant & Food Research Limited; Christchurch 8140 New Zealand
| | - Ian R. Waters
- Food Structure & Engineering team; The New Zealand Institute of Plant & Food Research Limited; Christchurch 8140 New Zealand
| | - Lidia Motoi
- Food Structure & Engineering team; The New Zealand Institute of Plant & Food Research Limited; Christchurch 8140 New Zealand
| | - Duncan I. Hedderley
- Biometrics team; The New Zealand Institute of Plant & Food Research Limited; Palmerston North New Zealand
| | - Marco P. Morgenstern
- Food Structure & Engineering team; The New Zealand Institute of Plant & Food Research Limited; Christchurch 8140 New Zealand
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Hedjazi L, Martin C, Guessasma S, Della Valle G, Dendievel R. Experimental investigation and discrete simulation of fragmentation in expanded breakfast cereals. Food Res Int 2014. [DOI: 10.1016/j.foodres.2013.10.025] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Hedjazi L, Guessasma S, Yven C, Della Valle G, Salles C. Preliminary analysis of mastication dynamics and fragmentation during chewing of brittle cereal foods. Food Res Int 2013; 54:1455-62. [DOI: 10.1016/j.foodres.2013.09.041] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Chang HC, Chen HH. Association between textural profiles and surface electromyographic (sEMG) behaviors of microwavable cassava cuttlefish crackers with various expansion ratios. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.04.015] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Affiliation(s)
- Ashley K. Young
- Department of Chemical and Materials Engineering; The University of Auckland; Auckland New Zealand
| | - Jean Ne Cheong
- Institute of Food, Nutrition and Human Health; Massey University; Auckland New Zealand
| | - Duncan I. Hedderley
- The New Zealand Institute of Plant & Food Research Limited; Palmerston North New Zealand
| | - Marco P. Morgenstern
- Food Structure & Engineering; The New Zealand Institute of Plant & Food Research Limited; Christchurch New Zealand
| | - Bryony J. James
- Department of Chemical and Materials Engineering; The University of Auckland; Auckland New Zealand
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Tournier C, Grass M, Zope D, Salles C, Bertrand D. Characterization of bread breakdown during mastication by image texture analysis. J FOOD ENG 2012; 113:615-22. [DOI: 10.1016/j.jfoodeng.2012.07.015] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Guessasma S, Hedjazi L. On the fragmentation of airy cereal products exhibiting a cellular structure: Mechanical characterisation and 3D finite element computation. Food Res Int 2012. [DOI: 10.1016/j.foodres.2012.06.035] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Hutchings SC, Foster KD, Bronlund JE, Lentle RG, Jones JR, Morgenstern MP. Particle breakdown dynamics of heterogeneous foods during mastication: Peanuts embedded inside different food matrices. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2011.11.011] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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Godlewski AE, Veyrune JL, Nicolas E, Ciangura CA, Chaussain CC, Czernichow S, Basdevant A, Hennequin M. Effect of dental status on changes in mastication in patients with obesity following bariatric surgery. PLoS One 2011; 6:e22324. [PMID: 21799822 DOI: 10.1371/journal.pone.0022324] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2011] [Accepted: 06/25/2011] [Indexed: 11/20/2022] Open
Abstract
Background Patients scheduled for bariatric surgery (BS) are encouraged to chew slowly in order to optimise the digestion process. The influence of dental status on patients' ability to comply with advice on chewing behaviour is poorly documented. This study aims to compare modifications of chewing function before and after BS in three groups of obese patients differing in dental status. Method and Findings A cohort of 46 obese women provided three groups: FD group: fully dentate (7–10 functional dental units [FU]); PD group: partially dentate (4–6 FU) without partial dentures; DW group: partial and complete denture wearers. Chewing time (CT), number of chewing cycles (CC), and chewing frequency (CF) were measured before and after surgery during mastication of standardised samples of raw carrot, peanuts, banana, apple and jelly. The median particle-size distribution (D50) of the pre-swallowed bolus was also evaluated for peanut and carrot. Before surgery, the PD and DW groups exhibited greater mean CCs and CTs than the FD group (SNK p<0.05) and produced a bolus with higher granulometry (SNK, p<0.05) than the FD group. After surgery, CT and CC increased for all groups and for all foods, but not statistically significant for jelly. The resulting changes in bolus granulometry observed depended on both food and dental status. The granulometry of carrot bolus remained as fine or as coarse in FD and DW groups respectively as it was before surgery while it was significantly decreased in the PD group (Student's test, p<0.001). Conclusions After bariatric surgery, all the obese patients, regardless of dental status modified their chewing kinematics. The effects of this chewing behaviour on bolus granulometry depended on dental status and type of food. Further studies are needed to understand better the impact of dental status on feeding behaviour and nutrition in patients with obesity.
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de Loubens C, Magnin A, Doyennette M, Tréléa IC, Souchon I. A biomechanical model of swallowing for understanding the influence of saliva and food bolus viscosity on flavor release. J Theor Biol 2011; 280:180-8. [DOI: 10.1016/j.jtbi.2011.04.016] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2011] [Revised: 04/10/2011] [Accepted: 04/15/2011] [Indexed: 10/18/2022]
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Salles C, Chagnon MC, Feron G, Guichard E, Laboure H, Morzel M, Semon E, Tarrega A, Yven C. In-Mouth Mechanisms Leading to Flavor Release and Perception. Crit Rev Food Sci Nutr 2011; 51:67-90. [DOI: 10.1080/10408390903044693] [Citation(s) in RCA: 118] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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