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Related Experiment Video

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Respective impact of bread structure and oral processing on dynamic texture perceptions through statistical

S Jourdren1, A Saint-Eve2, M Panouillé2

  • 1UMR GMPA, AgroParisTech, INRA, Université Paris-Saclay, 78850, Thiverval-Grignon, France; Lesaffre International, 59700, Marcq-en-Baroeul, France.

Food Research International (Ottawa, Ont.)
|April 3, 2018
PubMed
Summary
This summary is machine-generated.

Food texture perception changes dynamically during eating. This study reveals that bolus properties, like hydration, significantly influence evolving perceptions of bread texture more than initial food structure.

Keywords:
BolusBreakdownFrench baguetteMultiblock Partial Least Squares (PLS)Progressive ProfilingTemporal Dominance of Sensations (TDS)

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Area of Science:

  • Food Science
  • Sensory Science
  • Rheology

Background:

  • Texture perception is complex, influenced by food structure and oral breakdown.
  • Understanding dynamic texture changes during consumption is crucial for food product development.
  • Temporal changes in texture perception are key to overall eating experience.

Purpose of the Study:

  • To determine the influence of initial bread properties versus bolus properties on temporal texture perception.
  • To model the dynamic changes in texture attributes during bread consumption.
  • To identify key food and bolus characteristics affecting texture perception evolution.

Main Methods:

  • Assessed perception dynamics of three French baguettes using Temporal Dominance of Sensations and Progressive Profiling.
  • Trained panelists evaluated nine texture attributes at 10%, 40%, and 100% of swallowing time.
  • Multiblock Partial Least Squares (MB-PLS) regression linked texture perceptions to bread and bolus properties.

Main Results:

  • Bolus properties (hydration, texture) had a greater impact on "soft", "dry", "doughy", and "sticky" perceptions than initial bread structure.
  • Crumb structure primarily influenced "aerated" perception.
  • "Heterogeneousness" and "crispiness" were significantly affected by the presence of crust.

Conclusions:

  • Dynamic texture perception is significantly modulated by bolus transformation during oral processing.
  • Bolus hydration and texture are critical drivers of evolving sensory perceptions in bread.
  • Initial food structure and crust presence also play specific roles in texture perception.