Food structure: Roles of mechanical properties and oral processing in determining sensory texture of soft materials

Current Opinion in Colloid and Interface Science

Volumn 18, Issue 4, 2013, Pages 324-333

  Pascua, Yvette ^a   Koç, Hicran ^b   Foegeding, E Allen ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

^b PEPSICO INC   (United States)

Author keywords

Food structure; Oral processing; Sensory texture

Indexed keywords

CROSS-DISCIPLINARY; FOOD COMPOSITIONS; FOOD STRUCTURES; ORAL PROCESSING; SENSORY QUALITIES; STRUCTURAL CHANGE; TEXTURAL ATTRIBUTES; TEXTURE PERCEPTION;

MECHANICAL PROPERTIES;

TEXTURES;

COMPRESSION; ENERGY BALANCE; FOOD COMPOSITION; FOOD TEXTURE; HARDNESS; INGESTION; MASTICATION; PERCEPTION; REVIEW; SENSORY FEEDBACK;

EID: 84878538635     PISSN: 13590294     EISSN: 18790399     Source Type: Journal    
DOI: 10.1016/j.cocis.2013.03.009     Document Type: Review

References (90)

1. Childs J.L., Drake M.A. Consumer perception of fat reduction in cheese. J Sens Stud 2009, 24:902-921.
2. van Vliet T., van Aken G.A., de Jongh H.H.J., Hamer R.J. Colloidal aspects of texture perception. Adv Colloid Interface 2009, 150:27-40.
3. ISO Sensory analysis: vocabulary (ISO 5492) 1992, [Geneva, Switz].
4. Szczesniak A.S. Texture is a sensory property. Food Qual Prefer 2002, 13:214-225.
5. Ubbink J., Burbidge A., Mezzenga R. Food structure and functionality: a soft matter perspective. Soft Matter 2008, 4:1569-1581.
6. Dalgleish D.G., Corredig M. The structure of the casein micelle of milk and its changes during processing. Annu Rev Food Sci Technol 2012, 3:449-467.
7. van der Sman R.G.M., van der Goot A.J. The science of food structuring. Soft Matter 2009, 5:501-510.
8. Mezzenga R., Schurtenberger P., Burbidge A., Michel M. Understanding foods as soft materials. Nat Mater 2005, 4:729-740.
9. Norton J.E., Norton I.T. Designer colloids-towards healthy everyday foods?. Soft Matter 2010, 6:3735-3742.
10. Aguilera J.M., Lillford P.J. Structure-property relationships in foods. Food materials science: principles and practice 2008, 229-253. Springer Sci, New York. J.M. Aguilera, P.J. Lillford (Eds.).
11. Hiiemae K. Mechanisms of food reduction, transport and deglutition. How the texture of food affects feeding behavior. J Texture Stud 2004, 35:171-200.
12. Brown W.E., Eves D., Ellison M., Braxton D. Use of combined electromyography and kinesthesiology during mastication to chart the oral breakdown of foodstuffs: relevance to measurement of food texture. J Texture Stud 1998, 29:145-167.
13. van der Bilt A. Human oral function: a review. Braz J Oral Sci 2002, 1:7-18.
14. Essick G., Trulsson M. Tactile sensation in oral region. Encyclopedia of neuroscience 2008, 3999-4005. Springler-Verlag, Maryland Heights. MO. L.R. Squire (Ed.).
15. Lavigne G., Kim J.S., Valiquette C., Lund J.P. Evidence that periodontal pressoreceptors provide positive feedback to jaw closing muscles during mastication. J Neurophysiol 1987, 58:342-358.
16. Woda A., Foster K., Mishellany A., Peyron M. Adaptation of healthy mastication to factors pertaining to the individual or to the food. Physiol Behav 2006, 89:28-35.
17. Hutchings J.B., Lillford P.J. The perception of food texture: the philosophy of the breakdown path. J Texture Stud 1988, 19:103-115.
18. Lucas P.W., Prinz J.F., Agrawal K.R., Bruce I.C. Food physics and oral physiology. Food Qual Prefer 2002, 13:203-213.
19. Jalabert-Malbos M.L., Mishellany-Dutour A., Woda A., Peyron M.A. Particle size distribution in the food bolus after mastication of natural foods. Food Qual Prefer 2007, 18:803-812.
20. Prinz J.F., Lucas P.W. Swallow thresholds in human mastication. Arch Oral Biol 1995, 40:401-403.
21. Peyron M.A., Gierczynski I., Hartmann C., Loret C., Dardevet D., Martin N., et al. Role of physical bolus properties as sensory inputs in the trigger of swallowing source. PLoS One 2011, 6:1-8.
22. Foegeding E.A., Daubert C.R., Drake M.A., Essick G., Trulsson M., Vinyard C.J., et al. A comprehensive approach to understanding textural properties of semi- and soft-solid foods. J Texture Stud 2011, 42:103-129.
23. Shama F., Sherman P. Identification of stimuli controlling the sensory evaluation of viscosity II. Oral methods. J Texture Stud 1973, 4:111-118.
24. Chen J., Stokes J.R. Rheology and tribology: two distinctive regimes of food texture sensation. Trends Food Sci Technol 2012, 25:4-12.
25. van Aken G.A., Vingerhoeds M.H., de Hoog E.H.A. Food colloids under oral conditions. Curr Opin Colloid Interface Sci 2007, 12:251-262.
26. de Wijk R.A., Janssen A.M., Prinz J.F. Oral movements and the perception of semi-solid foods. Physiol Behav 2011, 104:423-428.
27. Boyar M.M., Kilcast D. Food texture and dental science. J Texture Stud 1986, 17:221-252.
28. Hylander W.L., Johnson K.R. Modeling relative masseter force from surface electromyograms during mastication in non-human primates. Arch Oral Biol 1993, 38:233-240.
29. Chen J. Food oral processing-a review. Food Hydrocolloids 2009, 23:1-25.
30. Kokini J.L., Cussler E.L. Predicting the texture of liquid and melting semi-solid foods. J Food Sci 1983, 48:1221-1225.
31. de Wijk R.A., Terpstra M.E.J., Janssen A.M., Prinz J.F. Perceived creaminess of semi-solid foods. Trends Food Sci Technol 2006, 17:412-422.
32. Frost M.B., Janjoj T. Understanding creaminess. Int Dairy J 2007, 17:1298-1311.
33. Dunnewind B., Janssen A.M., van Vliet T., Weenen H. Relative importance of cohesion and adhesion for sensory stickiness of semisolid foods. J Texture Stud 2004, 35:603-620.
34. Weenen H., van Gemert L.J., van Doorn J.M., Duksterhuis G.B., de Wijk R.A. Texture and mouthfeel of semisolid foods: commercial mayonnaises, dressings, custard desserts and warm sauces. J Texture Stud 2003, 34:159-179.
35. Rogers N.R., Drake M.A., Daubert C.R., McMahon D.J., Bletsch T.K., Foegeding E.A. The effect of aging on low-fat, reduced-fat, and full-fat Cheddar cheese texture. J Dairy Sci 2009, 92:4756-4772.
36. Lawless H.T., Heymann H. Sensory evaluation of food: principles and practices 2010, Springer, New York.
37. Cliff M., Heymann H. Development and use of time-intensity methodology for sensory evaluation: a review. Food Res Int 1993, 26:375-385.
38. Peyvieux C., Dijksterhuis G. Training a sensory panel for TI: a case study. Food Qual Prefer 2001, 12:19-28.
39. Pineau N., Schlich P., Cordelle S., Mathonnière C., Issanchou S., Imbert A., et al. Temporal dominance of sensations: construction of the TDS curves and comparison with time-intensity. Food Qual Prefer 2009, 20:450-455.
40. Larson-Powers N., Pangborn R.M. Paired comparison and time-intensity measurement of the sensory properties of beverages and gelatins containing sucrose or synthetic sweeteners. J Food Sci 1978, 43:41-46.
41. Butler G., Poste L.M., Mackie D.A., Jones A. Time-intensity as a tool for the measurement of meat tenderness. Food Qual Prefer 1996, 7:193-204.
42. Duizer L.M., Gullett E.A., Findlay C.J. The relationship between sensory time-intensity, physiological electromyography and instrumental texture profile analysis measurements of beef tenderness. Meat Sci 1996, 42:215-224.
43. Zimoch J., Gullett E.A. Temporal aspects of perception of juiciness and tenderness of beef. Food Qual Prefer 1997, 8:203-211.
44. Pangborn R.M., Koyasako A. Time-course of viscosity, sweetness and flavor in chocolate desserts. J Texture Stud 1981, 12:141-150.
45. Iami A., Tanaka M., Tatsuta M., Kawazoe T. Ultrasonographic images of tongue movement during mastication. J Osaka Dent Univ 1995, 29:61-69.
46. van Vliet T. On the relation between texture perception and fundamental mechanical parameters for liquids and time dependent solids. Food Qual Prefer 2002, 13:227-236.
47. van den Berg L., Carolas A.L., van Vliet T., van der Linden E., van Boekel M.A.J.S., van de Velde F. Energy storage controls crumbly perception in whey proteins/polysaccharide mixed gels. Food Hydrocolloids 2008, 22:1404-1417.
48. Muñoz A.M., Pangborn R.M., Noble A.C. Sensory and mechanical attributes of gel texture. II. Gelatin, sodium alginate and kappa-carrageenan gels. J Texture Stud 1986, 17:17-36.
49. Janssen A.M., van de Pijpekamp A.M., Labiausse D. Differential saliva-induced breakdown of starch filled protein gels in relation to sensory perception. Food Hydrocolloids 2009, 23:795-805.
50. Yang H., Wang Y. Effects of concentration on nanostructural images and physical properties of gelatin from channel catfish skins. Food Hydrocolloids 2009, 23:577-584.
51. Thrimawithana T.R., Young S., Dunstan D.E., Alany R.G. Texture and rheological characterization of kappa and iota carrageenan in the presence of counter ions. Carbohydr Polym 2010, 82:69-77.
52. Zhang J., Daubert C.R., Foegeding E.A. Fracture analysis of alginate gel. J Food Sci 2005, 70:425-431.
53. van den Berg L., van Vliet T., van der Linden E., van Boekel M.A.J.S., van de Velde F. Breakdown properties and sensory perception of whey proteins/polysaccharide mixed gels as a function of microstructure. Food Hydrocolloids 2007, 21:961-976.
54. Gwartney E.A., Larick D.K., Foegeding E.A. Sensory texture and mechanical properties of stranded and particulate whey protein emulsion gels. J Food Sci 2004, 69:333-339.
55. Mao R., Tang J., Swanson B.G. Water holding capacity and microstructure of gellan gum. Carbohydr Polym 2001, 46:365-371.
56. Verheul M., Roefs S.P.F.M. Structure of whey protein gels, studied by permeability, scanning electron microscopy and rheology. Food Hydrocolloids 1998, 12:17-24.
57. Barbut S. Effect of sodium level on the microstructure and texture of whey protein isolate gels. Food Res Int 1995, 28:437-443.
58. Engelen L., de Wijk R.A. Oral Processing and Texture Perception. Food oral processing: fundamentals of eating and sensory perception 2012, 157-176. John Wiley & Sons, Chicester. J. Chen, L. Engelen (Eds.).
59. Clark A.H., Judge F.J., Richards J.B., Stubbs J.M., Suggett A. Electron microscopy of network structures in thermally-induced globular protein gels. Int J Pept Protein Res 1981, 17:380-392.
60. Ako K., Nicolai T., Durand D., Brotons G. Micro-phase separation explains the abrupt structural change of denatured globular protein gels on varying the ionic strength or the pH. Soft Matter 2009, 5:4033-4041.
61. Gosal W.S., Clark A.H., Pudney P.D.A., Ross-Murphy S.B. Novel amyloid fibrillar networks derived from a globular protein: β-lactoglobulin. Langmuir 2002, 18:7174-7181.
62. Çakir E., Foegeding E.A. Combining protein micro-phase separation and protein-polysaccharide segregative phase separation to produce gel structures. Food Hydrocolloids 2011, 25:1538-1546.
63. Çakir E., Daubert C.R., Drake M.A., Vinyard C.J., Essick G., Foegeding E.A. The effect of microstructure on the sensory perception and textural characteristics of whey protein/κ-carrageenan mixed gels. Food Hydrocolloids 2012, 26:33-43.
64. de Wijk R.A., Engelen L., Prinz J.F. The role of intra-oral manipulation in the perception of sensory attributes. Appetite 2003, 40:1-7.
65. de Wijk R.A., Prinz J.F. Mechanisms underlying the role of friction in oral texture. J Texture Stud 2006, 37:413-427.
66. Dresselhuis D.M., de Hoog E.H.A., Cohen Stuart M.A., Vingerhoeds M.H., van Aken G.A. The occurrence of in-mouth coalescence of emulsion droplets in relation to perception of fat. Food Hydrocolloids 2008, 22:1170-1183.
67. Malone M.E., Appelqvist I.A.M., Norton I.T. Oral behaviour of food hydrocolloids and emulsions. Part 1. Lubrication and deposition considerations. Food Hydrocolloids 2003, 17:763-773.
68. Foster K.D., Woda A., Peyron M.A. Effect of texture of plastic and elastic model foods on the parameters of mastication. J Neurophysiol 2006, 95:3469-3479.
69. Çakir E., Vinyard C.J., Essick G., Daubert C.R., Drake M.A., Foegeding E.A. Interrelations among physical characteristics, sensory perception and oral processing of protein-based soft-solid structures. Food Hydrocolloids 2012, 29:234-245.
70. Çakir E., Koç H., Vinyard C.J., Essick G., Daubert C.R., Drake M., et al. Evaluation of texture changes due to compositional differences using oral processing. J Texture Stud 2012, 43:257-267.
71. Mioche L., Bourdiol P., Monier S. Chewing behaviour and bolus formation during mastication of meat with different textures. Arch Oral Biol 2003, 48:193-200.
72. Prinz J.F., Huntjens L.L., de Wijk R.A. Instrumental and sensory quantification of oral coatings retained after swallowing semi-solid foods. Arch Oral Biol 2006, 5:1071-1079.
73. Brighenti M., Govindasamy-Lucey S., Lim K., Nelson K., Lucey J.A. Characterization of the rheological, textural, and sensory properties of samples of commercial US cream cheese with different fat contents. J Dairy Sci 2008, 91:4501-4517.
74. Wium H., Qvist K.B., Gross M. Uniaxial compression of UF-feta cheese related to sensory texture analysis. J Texture Stud 1997, 28:455-476.
75. Bayarri S., González-Tomás L., Hernando I., Lluch M.A., Costell E. Texture perceived on inulin-enriched low-fat semisolid dairy desserts rheological and structural basis. J Texture Stud 2011, 42:174-184.
76. Meullenet J.F., Lyon B.G., Carpenter J.A., Lyon C.E. Relationship between sensory and instrumental texture profile attributes. J Sens Stud 1998, 13:77-93.
77. Bryant A., Ustunol Z., Steffe J. Texture of cheddar cheese as influenced by fat reduction. J Food Sci 1995, 60:1216-1219.
78. Montejano J.G., Hamann D.D., Lanier T.C. Comparison of two instrumental methods with sensory texture of protein gels. J Texture Stud 1985, 16:403-424.
79. Fagan C.C., Everard C., O'Donnell C.P., Downey G., Sheehan E.M., Delahunty C.M., et al. Evaluating mid-infrared spectroscopy as a new technique for predicting sensory texture attributes of processed cheese. J Dairy Sci 2007, 90:1122-1132.
80. Steiner A.E., Foegeding E.A., Drake M.A. Descriptive analysis of caramel texture. J Sens Stud 2003, 18:277-289.
81. Barrangou L.M., Drake M.A., Daubert C.R., Foegeding E.A. Sensory texture related to large-strain rheological properties of agar/glycerol gels as a model food. J Texture Stud 2006, 37:241-262.
82. Ciron C.I.E., Gee V.L., Kelly A.L., Auty M.A.E. Effect of microfluidization of heat-treated milk on rheology and sensory properties of reduced fat yoghurt. Food Hydrocolloids 2011, 25:1470-1476.
83. Brown J.A., Foegeding E.A., Daubert C.R., Drake M.A., Gumpertz M. Relationships among rheological and sensorial properties of young cheeses. J Dairy Sci 2003, 86:3054-3067.
84. Everard C.D., O'Callaghan D.J., Howard T.V., O'Donnell C.P., Sheehan E.M., Delahunty C.M. Relationships between sensory and rheological measurements of texture in maturing commercial cheddar cheese over a range of moisture and pH at the point of manufacture. J Texture Stud 2006, 37:361-382.
85. Alting A.C., van de Velde F., Kanning M.W., Burgering M., Mulleners L., Sein A., et al. Improved creaminess of low-fat yoghurt: the impact of amylomaltase-treated starch domains. Food Hydrocolloids 2009, 23:980-987.
86. de Wijk R.A., van Gemert L.J., Terpstra M.E.J., Wilkinson C.L. Texture of semi-solids; sensory and instrumental measurements on vanilla custard desserts. Food Qual Prefer 2003, 14:305-317.
87. Engelen L., van den Keybus P.A.M., de Wijk R.A., Veerman E.C.I., Amerongen A.V.N., Bosman F., et al. The effect of saliva composition on texture perception of semi-solids. Arch Oral Biol 2007, 52:518-525.
88. Elmore J.R., Heymann H., Johnson J., Hewett J.E. Preference mapping: relating acceptance of "creaminess" to a descriptive sensory map of a semi-solid. Food Qual Prefer 1999, 10:465-475.
89. Tuorila H., Vainio L. Perceived saltiness of table spreads of varying fat compositions. J Sens Stud 1993, 8:115-120.
90. Kilcast D., Clegg S. Sensory perception of creaminess and its relationship with food structure. Food Qual Prefer 2002, 13:609-623.