Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 539086
Title Oral processing behavior of drinkable, spoonable and chewable foods is primarily determined by rheological and mechanical food properties
Author(s) Aguayo-Mendoza, Monica G.; Ketel, Eva C.; Linden, Erik van der; Forde, Ciarán G.; Piqueras-Fiszman, Betina; Stieger, Markus
Source Food Quality and Preference 71 (2019). - ISSN 0950-3293 - p. 87 - 95.
DOI http://dx.doi.org/10.1016/j.foodqual.2018.06.006
Department(s) Physics and Physical Chemistry of Foods
Chair Sensory Science and Eating Behaviour
VLAG
Marketing and Consumer Behaviour
WASS
Food Quality and Design
Publication type Refereed Article in a scientific journal
Publication year 2019
Availibility Full text available from 2020-01-01
Keyword(s) Bite size - Consumption time - Eating rate - Food consistency - Food oral processing - Liking
Abstract

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.

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