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Decoding texture perception during oral processing of model solid foods (biscuits) using electromyography and
Jingye Zhu1, Wei Liu1, David Julian McClements2
1Laboratory of Food Oral Processing, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, China. chenyong@zjgsu.edu.cn.
Food & Function
|July 29, 2026
Summary
This study reveals how resistant starch and hazelnut content in biscuits affect texture and brain signals during eating. Specific neural signals, like those from electroencephalography (EEG), can objectively measure perceived food hardness and chewiness.
Area of Science:
- Food science and technology
- Neuroscience
- Sensory science
Background:
- Understanding the link between food texture and neural responses is key to oral perception.
- This knowledge can inform precise modulation of food texture for enhanced sensory experiences.
Purpose of the Study:
- To investigate how resistant starch (RS) and hazelnut content influence biscuit texture.
- To elucidate the neurophysiological mechanisms underlying dynamic texture perception during mastication.
Main Methods:
- Model biscuits with varying RS and hazelnut content were analyzed using microscopy, spectroscopy, and texture analysis.
- Biomimetic mastication simulations, sensory evaluations, electromyography (EMG), and electroencephalography (EEG) were employed.
Main Results:
- RS increased hardness and chewiness; hazelnut enhanced fracturability and granularity.
- Sensory perception evolved from hardness/fracturability to viscosity during mastication.
- RS and hazelnut significantly altered perceived sensory intensities.
- EMG showed increased muscle activity with high RS content.
- EEG amplitude variations correlated strongly with perceived hardness and chewiness.
Conclusions:
- Neural indices, particularly from EEG, can serve as objective biomarkers for food textural attributes.
- This research provides quantitative insights into dynamic texture perception during oral processing.
