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Aggregate shape is classified based on the relative sharpness or roundness of the edges and corners. This classification includes categories like rounded, angular, elongated, and flaky, each with specific characteristics. Rounded aggregates, fully shaped by attrition, are typical of river or seashore gravel, while angular aggregates, such as crushed rock, have well-defined edges. Aggregates that are elongated and flaky are less desirable, as they can reduce the workability and strength of...
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Oral processing and texture perception influences satiation.

Bryony James1

  • 1University of Auckland, New Zealand.

Physiology & Behavior
|March 19, 2018
PubMed
Summary

Food texture and oral processing significantly impact satiation. Longer oral transit times and specific food textures enhance the feeling of fullness, though mechanisms require further study.

Area of Science:

  • Food Science
  • Human Nutrition
  • Sensory Science

Background:

  • Food texture is a key sensory property influencing oral processing.
  • Oral processing duration affects satiation, with longer times linked to increased satiety.
  • Emerging research suggests texture impacts satiation independently of processing time.

Purpose of the Study:

  • To review the current understanding of how oral processing and food texture influence satiation.
  • To highlight recent findings on texture-independent effects on satiety.
  • To identify knowledge gaps in the mechanisms underlying these effects.

Main Methods:

  • Literature review of studies on oral processing, food texture, and satiation.
  • Analysis of research examining the relationship between oral transit time and satiation.
Keywords:
Oral processing food texture satiation

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  • Examination of recent studies investigating texture's role independent of oral processing time.

    • Main Results:

    • Extended oral transit time of food is associated with a greater satiation response.
    • Food texture can influence satiation even when oral processing time is controlled.
    • The precise mechanisms by which texture affects satiation are not yet fully elucidated.

    Conclusions:

    • Both oral processing duration and food texture are important determinants of satiation.
    • Further research is needed to understand the complex interplay and underlying physiological mechanisms.
    • Understanding these factors can inform dietary strategies for appetite regulation.