The role of mastication is to prepare a bolus for safe swallowing. The Swallow Safe model defines deformability, slippiness, and cohesiveness as key properties that influence whether a bolus is safe to swallow. Defining these properties numerically is difficult and current instruments used for bolus analysis have limitations. The slip extrusion test (SET) was developed to objectively measure the swallowability of the bolus through determination of its resistance to deformation and slip. The test measures the force needed to extrude a bolus through a bag as it is pulled through a pair of rollers, imitating the swallowing action of a bolus. Three food model systems were used to evaluate the SET: (a) viscous solutions with varying viscosity, (b) gels with varying hardness, and (c) particulate systems of varying cohesion. The test was applied to peanut boluses produced in vivo to demonstrate its potential in characterizing boluses. The deformation and slip resistance measurements correlated well with the hardness and viscosity measurements of the gels and viscous solutions respectively (correlation coefficient r = .94 between deformation resistance and hardness; r = .85 for slip resistance and hardness in gels; r = .98 for deformation resistance and viscosity; r = .93 for slip resistance and viscosity in solutions). The advantage of the SET is it can evaluate the swallowability of a wide range of foods of different structure and composition. It could potentially be used to investigate the properties of boluses throughout oral processing and help in establishing the criteria for a safe to swallow bolus in a quantitative way.The test could be used to measure bolus properties from the initial stages of breakdown to the point of swallow for all types of food. The ability to measure the changes in bolus properties through all stages of breakdown using the same instrument is a significant development. The resistance to deformation and slip are quantitative measurements that could potentially be used to further develop the Swallow Safe model by providing numerical limits to the identified properties. This could be of interest to the development of foods for dysphagia sufferers.
Abstract This study investigated the impact of flavour modulators on dynamic flavour perception, salivation and chewing behaviour of chewing gum. Thirty‐nine participants chewed gum for 15 min while assessing flavour intensity, chewing patterns and saliva flow rate. Four flavour modulators (Cooling, Tingling, Salivating and Warming) were added to a citrus‐flavoured gum and compared with a control gum, citrus flavour only. Flavour modulators increased flavour duration as measured by flavour intensity half‐time; the time needed to reduce the flavour intensity by half. The ‘Salivation’ modulator had the smallest effect and ‘Warming’ had the largest effect on flavour duration. Salivary flow rate was significantly increased by the flavour modulators and was highly correlated with the flavour duration. Chewing behaviour was not affected by the modulators. We conclude that the interaction between the citrus flavour, saliva and flavour modulators (Intensates® flavours) increased the perceived flavour duration during chewing by up to 86% compared with Control.
ABSTRACT The use of a laboratory‐scale mixer for predicting the mixing requirement of flours in an industrial‐scale mixer was investigated by measuring the work input required to mix a range of flours to peak consistency on both a laboratory‐scale and an industrial‐scale mechanical dough development (MDD) mixer. The industrial mixer used was a Tweedy‐type mixer, and the mixing optimum was determined using a probe that sensed changes in dough consistency. Work input was estimated from mixer motor power, taking into account expected motor and drive chain losses, and from dough temperature rise measurements. The laboratory mixer used twin flat‐bladed rotors; mixing optimum and work input were determined from the torque measurement. Work inputs from both mixers were highly correlated ( r 2 = 0.88) but with a large offset (the industrial mixer requiring more work to develop the dough). The two methods of measuring industrial mixer work inputs gave slightly different results leading to uncertainty as to the actual work given by the industrial mixer. Farinograph mixing properties were less well correlated with industrial‐scale work input requirement than the laboratory‐scale MDD mixer.
ABSTRACT A series of biscuit‐like model foods that vary primarily in hardness, while keeping other sensory attributes less variable, was developed and used to investigate the relationship between fundamental fracture properties and the sensory perception of hardness of brittle solid foods. Fifteen biscuit samples were evaluated by both a trained sensory panel and three instrumental tests (three‐point bending test, single‐edge notched bend test and modified texture profile analysis), and their relationships were determined by simple linear regression analysis. Correlations revealed that the perceived hardness during biting or chewing is fracture related, and it is directly related to the amount of stress required to initiate and propagate a crack in a material (i.e., fracture stress [ σ ] and critical stress intensity factor [ K IC ], respectively). The fracturing of these hard and brittle biscuits appeared to be associated with the release of energy as sound, and thus, the perceived hardness and crunchiness were indistinguishable. PRACTICAL APPLICATIONS Sensory evaluation is time consuming and expensive, and, therefore, reliable and practical (faster, less expensive and reproducible) instrumental methods are needed to accurately predict sensory texture attributes, at least, in the product development and quality control stages. This study demonstrated that the perceived hardness of biscuits can be tracked by σ and K IC with remarkable precision. These properties may be used as a reliable replacement for a sensory assessment of hardness in brittle solid foods, where applicable.
'/%3e%3cuse xlink:href='%23a' transform='rotate(72 0 0)'/%3e%3cuse xlink:href='%23a' transform='rotate(-72 0 0)'/%3e%3cuse xlink:href='%23a' transform='scale(-1 1) rotate(72)'/%3e%3c/g%3e%3c/defs%3e%3cpath fill='%23012169' d='M0 0h1200v600H0z'/%3e%3cpath stroke='%23FFF' stroke-width='60' d='m0 0 600 300M0 300 600 0' clip-path='url(%23b)'/%3e%3cpath stroke='%23C8102E' stroke-width='40' d='m0 0 600 300M0 300 600 0' clip-path='url(%23c)'/%3e%3cpath stroke='%23FFF' stroke-width='100' d='M300 0v300M0 150h600' clip-path='url(%23b)'/%3e%3cpath stroke='%23C8102E' stroke-width='60' d='M300 0v300M0 150h600' clip-path='url(%23b)'/%3e%3cuse xlink:href='%23d' fill='%23FFF' transform='matrix(45.4 0 0 45.4 900 120)'/%3e%3cuse xlink:href='%23d' fill='%23C8102E' transform='matrix(30 0 0 30 900 120)'/%3e%3cg transform='rotate(82 900 240)'%3e%3cuse xlink:href='%23d' fill='%23FFF' transform='rotate(-82 519.022 -457.666) scale(40.4)'/%3e%3cuse xlink:href='%23d' fill='%23C8102E' transform='rotate(-82 519.022 -457.666) scale(25)'/%3e%3c/g%3e%3cg transform='rotate(82 900 240)'%3e%3cuse xlink:href='%23d' fill='%23FFF' transform='rotate(-82 668.57 -327.666) scale(45.4)'/%3e%3cuse xlink:href='%23d' fill='%23C8102E' transform='rotate(-82 668.57 -327.666) scale(30)'/%3e%3c/g%3e%3cuse xlink:href='%23d' fill='%23FFF' transform='matrix(50.4 0 0 50.4 900 480)'/%3e%3cuse xlink:href='%23d' fill='%23C8102E' transform='matrix(35 0 0 35 900 480)'/%3e%3c/svg%3e)
'/%3e%3cuse xlink:href='%23a' transform='rotate(23.036 .093 25.536)'/%3e%3cuse xlink:href='%23a' transform='rotate(45.87 1.273 16.18)'/%3e%3cuse xlink:href='%23a' transform='rotate(69.945 .996 12.078)'/%3e%3cuse xlink:href='%23a' transform='rotate(20.66 -19.689 31.932)'/%3e%3c/svg%3e)