Abstract
Texture perception is conceptualized as an emergent cognitive response to food characteristics that comprise several physical and chemical properties. Contemporary oral processing research focuses on revealing the relationship between the sensory perceptions and food properties, with the goal of enabling rational product design. One major challenge is associated with revealing the complex molecular and biocolloidal interactions underpinning even simple texture percepts. Here, we introduce in vitro oral processing, which considers oral processing in terms of discrete units of operation (first bite, comminution, granulation, bolus formation, and tribology). Within this framework, we systematically investigate the material properties that govern each specific oral processing unit operation without being impacted by the biological complexity of the oral environment. We describe how this framework was used to rationally design a low-fat potato chip with improved sensory properties by investigating the impact from adding back, to a low-fat potato chip, a small amount of oil mixed with the surface-active agent polyglycerol polyricinoleate (PGPR). The relevance of instrumental measures is validated by sensory assessment, whereby panelists ranked the perceived oiliness of three different types of potato chips. The sensory results indicate that perceived oiliness was higher when a low-fat potato chip was supplemented with an additional 0.5% (w/w) topical coating (the coating comprised 15%, w/w, PGPR in oil) compared to the unaltered low-fat potato chip. The perceived difference in oiliness is hypothesized to correspond to the dynamic friction measured in vitro with a saliva-coated substrate in the presence and absence of PGPR. The study illustrates how dividing oral processing into distinct units provides a rational approach to food product design focused on controlling key sensory attributes.
Highlights
Consumers are increasingly interested in healthier and sustainable food options and that necessitates a health conscious approach from manufacturers
We describe how this framework was used to rationally design a low fat potato chip with improved sensory properties by investigating the impact from adding back, to a low fat potato chip, a small amount of oil mixed with the surface active agent polyglycerol polyricinoleate (PGPR)
The Ring Shear Tester (RST) has found limited use in similar oral processing focused research[38, 39], and we recently showed that measurements can be directly related to sensory texture/mouthfeel attributes that arise during mastication[38]
Summary
Enabling the rational design of low fat snack foods: Insights from in-vitro oral processing. Just Accepted “Just Accepted” manuscripts have been peer-reviewed and accepted for publication. They are posted online prior to technical editing, formatting for publication and author proofing. “Just Accepted” manuscripts have been fully peer reviewed, but should not be considered the official version of record. They are citable by the Digital Object Identifier (DOI®). The “Just Accepted” Web site may not include all articles that will be published in the journal. After a manuscript is technically edited and formatted, it will be removed from the “Just Accepted” Web site and published as an ASAP article. No copyright claim is made to original U.S Government works, or works produced by employees of any Commonwealth realm Crown government in the course of their duties
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