Exploring the Links Between Texture Perception and Bolus Properties Throughout Oral Processing. Part 2: Bolus Mechanical and Rheological Properties

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dc.contributor.author Young, Ashley en
dc.contributor.author Cheong, JN en
dc.contributor.author Foster, KD en
dc.contributor.author Hedderley, DI en
dc.contributor.author Morgenstern, MP en
dc.contributor.author James, Bryony en
dc.date.accessioned 2017-04-23T22:37:46Z en
dc.date.available 2016-03-04 en
dc.date.issued 2016-12 en
dc.identifier.citation Journal of Texture Studies, December 2016, 47 (6), 474 - 483 en
dc.identifier.issn 0022-4901 en
dc.identifier.uri http://hdl.handle.net/2292/32646 en
dc.description.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. en
dc.language English en
dc.publisher Wiley en
dc.relation.ispartofseries Journal of Texture Studies en
dc.rights Items in ResearchSpace are protected by copyright, with all rights reserved, unless otherwise indicated. Previously published items are made available in accordance with the copyright policy of the publisher. Details obtained from http://www.sherpa.ac.uk/romeo/issn/0022-4901/ https://authorservices.wiley.com/author-resources/Journal-Authors/licensing-open-access/open-access/self-archiving.html en
dc.rights.uri https://researchspace.auckland.ac.nz/docs/uoa-docs/rights.htm en
dc.title Exploring the Links Between Texture Perception and Bolus Properties Throughout Oral Processing. Part 2: Bolus Mechanical and Rheological Properties en
dc.type Journal Article en
dc.identifier.doi 10.1111/jtxs.12186 en
pubs.issue 6 en
pubs.begin-page 474 en
pubs.volume 47 en
dc.description.version VoR - Version of Record en
pubs.author-url http://onlinelibrary.wiley.com/doi/10.1111/jtxs.12186/abstract en
pubs.end-page 483 en
pubs.publication-status Published en
dc.rights.accessrights http://purl.org/eprint/accessRights/RestrictedAccess en
pubs.subtype Article en
pubs.elements-id 603531 en
dc.identifier.eissn 1745-4603 en
pubs.record-created-at-source-date 2017-04-24 en
pubs.online-publication-date 2016-05-07 en

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