Abstract:
The aim of this study was to analyse the effect of textural complexity on the oral breakdown foods. Varying levels of textural complexity were ‘built-in’ to gel-based model foods by embedding edible inclusions into layers. Complexity was quantified using instrumental and sensory assessment which confirmed textural complexity increased with increasing structural complexity for these models; 3 levels of complexity were developed (low(LC), medium(MC) and high(HC)). 20 subjects chewed and expectorated the model foods at the point of swallow with samples also collected at different stages during the chewing cycle. Textural complexity of the model foods did not significantly impact on oral transit time, as there were no significant differences between chewing time, number of chews and chewing rate. Control of oral transit time is critical if these model foods are to be used for further research into a hypothesised textural complexity-satiation link. The textural complexity of the HC samples produced a significantly different oral breakdown pathway to the LC and MC samples. During the initial stages of chewing, the HC samples broke down into a significantly greater number (p< 0.05) of significantly smaller particles (p< 0.05), many of these particles were the embedded inclusions released from the gel matrix. The greater number of particles of smaller sizes present throughout the chewing cycle, coupled with variation in hardness between layers, correlated to sensory perception of a greater number of texture elements by the consumer.
