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Enabling the Rational Design of Low-Fat Snack Foods: Insights from In Vitro Oral Processing.

Michael W Boehm1, Gleb E Yakubov2,3, Jeannine F Delwiche1

  • 1Global R&D , PepsiCo, Incorporated , 3 Skyline Drive , Hawthorne , New York 10532 , United States.

Journal of Agricultural and Food Chemistry
|July 13, 2019
PubMed
Summary

This study introduces in vitro oral processing to understand food texture. Adding a specific oil and PGPR coating to low-fat chips enhanced perceived oiliness, demonstrating a rational food design approach.

Keywords:
bolusgranulationlow fatoral processingrational designrheologystarchtexturetribology

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Area of Science:

  • Food science and technology
  • Sensory science
  • Tribology

Background:

  • Texture perception arises from complex food properties and oral processing.
  • Understanding molecular interactions is key for rational food design.
  • Current research aims to link sensory perceptions with physical and chemical food properties.

Purpose of the Study:

  • To introduce and validate an in vitro oral processing framework for systematic food texture analysis.
  • To investigate material properties governing distinct oral processing operations.
  • To rationally design a low-fat potato chip with improved sensory attributes.

Main Methods:

  • Developed an in vitro oral processing framework analyzing discrete operations (e.g., comminution, tribology).
  • Investigated material properties influencing each unit operation without biological interference.
  • Applied the framework to design a low-fat potato chip using polyglycerol polyricinoleate (PGPR).

Main Results:

  • A low-fat potato chip coated with oil and PGPR showed increased perceived oiliness.
  • Sensory assessment confirmed higher perceived oiliness with the PGPR coating.
  • In vitro dynamic friction measurements correlated with perceived oiliness differences.

Conclusions:

  • The in vitro oral processing framework enables systematic investigation of food texture.
  • Dividing oral processing into units facilitates rational food product design.
  • Controlling specific oral processing units, like friction, can modulate key sensory attributes.