Abstract:
This study explored links between texture perception, breakdown path, and bolus properties throughout oral processing. Five subjects chewed biscuits to three stages of bolus formation (early, mid, and point of swallow). Bolus properties were measured using back extrusion (BE) (yield stress) and a modified texture profile analysis, consecutive double compression (CDC) (peak force, “adhesiveness”, and “cohesiveness”). The validity of the testing methods was discussed and BE was found to be better suited than CDC for testing boluses of varying size. In addition, results indicated that a greater understanding of the properties being measured by the CDC parameters is required. The bolus properties were linked to texture perception and breakdown path results presented in Part 1 of this study. At a panel-level, yield stress and peak force decreased and “adhesiveness” and “cohesiveness” increased throughout oral processing. Interindividual differences were found in bolus mass, yield stress, peak force, “adhesiveness”, “cohesiveness”, and description of bolus properties using texture terms. A panel-level analysis agreed with the “Mouth Process” and “Optimum Swallow” models. However, not all individuals' results were consistent with the latter model. A universal swallowing threshold for this biscuit recipe in terms of the measured properties was not found. Results suggest consumers can potentially be grouped by sensory experience, breakdown path, or bolus properties.
