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Ring Shear Tester as an in-vitro testing tool to study oral processing of comminuted potato chips
Omkar S Deshmukh1, Sushil Dhital2, Sandra M Olarte Mantilla2
1School of Chemical Engineering, University of Queensland, Brisbane 4072, Queensland, Australia.
Food Research International (Ottawa, Ont.)
|July 10, 2019
Summary
The Ring Shear Tester (RST) can measure properties of potato chips (PCs) relevant to how they feel in the mouth during eating. This tool shows potential for understanding food texture and oral processing.
Area of Science:
- Food science
- Rheology
- Sensory science
Background:
- Oral processing transforms solid food into a swallowable bolus through complex mechanisms.
- The behavior of brittle foods post-initial bite may resemble wetted powders, characterized by rheological tools.
Purpose of the Study:
- To test if the Ring Shear Tester (RST) can measure properties of potato chips (PCs) relevant to their oral processing and sensory attributes.
- To assess the impact of hydration on comminuted PCs using the RST.
Main Methods:
- Utilized the Ring Shear Tester (RST) to analyze potato chips (PCs).
- Examined the effects of hydration on comminuted PC samples.
- Correlated RST measurements with sensory attributes during mastication.
Main Results:
- The RST successfully differentiated between PCs from different manufacturing methods (baked vs. fried).
- RST measurements of cohesion and friction related to PC structure, composition, and oral processing.
- RST data showed a significant correlation with sensory attributes like Sharpness and Ease of Clearance.
Conclusions:
- The Ring Shear Tester (RST) is a promising tool for evaluating food properties during oral processing.
- RST measurements can predict key sensory characteristics of solid snack foods.
- This study opens new avenues for using rheological tools in food texture and sensory research.
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