频率的意志控制影响食物口腔加工和质感感知
Daria Khramova1, Fedor V Vityazev1, Natalya V Zueva1
1Institute of Physiology of Federal Research Centre 'Komi Science Centre of the Urals Branch of the Russian Academy of Sciences', Syktyvkar, Russia.
Journal of oral rehabilitation
|January 28, 2025
概括
意识地控制频率会改变食物的口腔处理和感官感知,从而增加食物的可接受性. 这一发现可以帮助营养学家通过调整饮食速率和提高口感来优化饮食建议.
科学领域:
- 食品科学 食品科学 食品科学
- 感官分析 感官分析
- 人体生理学 人体生理学
背景情况:
- 模式显著影响食物的转化和感官感知.
- 关于频率对口腔处理的具体影响的研究有限.
研究的目的:
- 调查控制的频率如何影响口腔处理和常用食品的感官分析.
- 为了确定改变模式对食物质感和口感的影响.
主要方法:
- 20名参与者在两个条件下土豆泥样品:习惯性 (自由) 和受视觉线索引导的受控 (F-const) .
- 采用了肌电图,感官评估和玻尿酸性质的风湿学分析.
- 分析了行为,以评估时间,周期持续时间和肌活动.
主要成果:
- 控制 (F-const) 通过延长周期而增加了总时间,而不是通过增加次数.
- 肌活动转移,在F-const测试中,肌参与度更大.
- 尽管玻尿酸的物理性质相似,但控制的改变了纹理感知 (凝聚力,粘合性,水分) 并改善了食物的可接受性.
结论:
- 频率的有意识控制显著改变了口腔食品加工和感官结果.
- 研究结果表明,营养学家可以利用控制的频率来优化饮食建议,潜在地降低进食率并提高食物的味道.
- 改变模式为改善饮食干预和食品产品开发提供了一种新的方法.
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