Caramel as a Model System for Evaluating the Roles of Mechanical Properties and Oral Processing on Sensory Perception of Texture

Journal of Food Science
Ty B WagonerE Allen Foegeding

Abstract

Food formulation can have a significant impact on texture perception during oral processing. We hypothesized that slight modifications to caramel formulations would significantly alter mechanical and masticatory parameters, which can be used to explain differences in texture perception. A multidisciplinary approach was applied by evaluating relationships among mechanical properties, sensory texture, and oral processing. Caramels were utilized as a highly adhesive and cohesive model system and the formulation was adjusted to generate distinct differences in sensory hardness and adhesiveness. Descriptive analysis was used to determine sensory texture, and mechanical properties were evaluated by oscillatory rheology, creep recovery, and pressure sensitive tack measurements. Oral processing was measured by determining activity of anterior temporalis and masseter muscles via electromyography and tracking jaw movement during chewing. The substitution of agar or gelatin for corn syrup at 0.6% w/w of the total formulation resulted in increased sensory hardness and decreased adhesiveness. Creep recovery and pressure sensitive tack testing were more effective at differentiating among treatments than oscillatory rheology. Hardness correla...Continue Reading

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Citations

Jul 5, 2017·Journal of Food Science·Emily J MayhewSoo-Yeun Lee
Feb 14, 2018·Journal of Texture Studies·Katsuyoshi Nishinari, Yapeng Fang
Jun 24, 2018·Journal of Texture Studies·Tomoka KurotobiYoshio Hagura
Aug 27, 2017·Journal of Texture Studies·Ty B Wagoner, Edward Allen Foegeding
Apr 23, 2021·Comprehensive Reviews in Food Science and Food Safety·Qing Guo
Sep 29, 2021·Comprehensive Reviews in Food Science and Food Safety·Ruican Wang, Richard W Hartel

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