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 539844
Title Oral processing behavior and dynamic sensory perception of composite foods : Toppings assist saliva in bolus formation
Author(s) Eck, Arianne van; Hardeman, Niels; Karatza, Niki; Fogliano, Vincenzo; Scholten, Elke; Stieger, Markus
Source Food Quality and Preference 71 (2019). - ISSN 0950-3293 - p. 497 - 509.
DOI http://dx.doi.org/10.1016/j.foodqual.2018.05.009
Department(s) Food Quality and Design
FB OS Facilities Support Pool T1
VLAG
Physics and Physical Chemistry of Foods
Chair Sensory Science and Eating Behaviour
Publication type Refereed Article in a scientific journal
Publication year 2019
Availibility Full text available from 2019-01-01
Keyword(s) Bolus properties - Carrier foods - Composite foods - Oral processing - Sensory perception - Toppings
Abstract

Composite foods consist of combinations of single foods, such as bread with toppings. Single foods can differ considerably in their mechanical and sensory properties. This study aimed to investigate the effect of toppings on oral processing behavior and dynamic sensory perception of carrier foods when consumed as composite foods. Two carriers (bread, crackers) and three toppings (firm cheese, cheese spread, mayonnaise) were selected and six carrier-topping combinations were prepared. Mastication behavior, bolus properties (33, 66 and 100% of total mastication time) and dynamic sensory perception were determined for single carriers and all carrier-topping combinations. Both carriers with cheese spread and mayonnaise were chewed shorter and with fewer chews than single bread and crackers, although twice the mass of food was consumed. These toppings contributed to a faster bolus formation by providing moisture, so that less saliva was incorporated into the bolus during mastication. As a result of the moisture incorporation, carrier boli with toppings were softened and perceived less firm and less dry than carrier boli alone. The largest effects of toppings on oral processing behavior and perception were found for liquid-like mayonnaise, and these effects were more pronounced in dry crackers than in moist bread. We conclude that toppings assist saliva in bolus formation of carriers. Carriers drive oral processing behavior and texture perception whereas toppings drive overall flavor perception. This knowledge contributes to food design tailored for specific consumer segments and future personalized nutrition.

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