Food Oral Processing Research Articles

Influence of particle modulus (softness) and matrix rheology on the sensory experience of ‘grittiness’ and ‘smoothness’

The perception of particles that arises during food oral processing, described using sensory terms such as gritty, powdery, chalky and rough, is critical to sensory perception and consumer satisfaction. Here, a relationship between particle modulus (softness), particle concentration, matrix phase viscosity and sensory experience of grittiness and smoothness is elucidated using well-defined model systems. The systems consist of a model set of fifteen suspensions of micro-hydrogel agar spheres of around 100 μm in size that vary in modulus and are dispersed in aqueous mediums with varying rheological properties. A key finding is that, for suspensions with the same particle concentration and matrix phase viscosity, increasing particle modulus across the range of 100–600 kPa, causes an increase in in-mouth detectability along with an increase in sensory perception of particles, termed size of particles and a decrease in smoothness perception. It is also found that particle concentration (10–80 w/w %) and matrix phase rheology have little influence on particle detectability for both the lowest and highest modulus particles. The results provide support to the notion that for heterogeneous food and beverages samples, micromechanical properties (i.e. level of the individual constituents) play a key role in their perceived texture and mouthfeel in conjunction with bulk properties such as rheology. The insights from this can be used in understanding how heterogeneity, which includes that arising from particle addition or as a by-product of the manufacturing process, may be considered in the rational design and development of products without compromising consumer acceptance.

Oral processing and comfort perception of soft cereal foods fortified with pulse proteins in the elderly with different oral health status.

This study investigated the oral processing and bolus formation mechanisms of two soft cereal products fortified with pulse proteins, sponge-cake (FSC) and brioche (FB), in the elderly population, and their relationship with the perception of oral comfort. Twenty subjects aged 65 and over participated in the study. They were classified in two groups according to dental status (poor vs. satisfactory) and presented varying stimulated salivary flow rate (SSF). Bolus properties (hydration ratio, apparent viscosity and particle size) were characterized after three chewing stages. Results showed that subjects with a poor dental status (DS) had a longer chewing duration for FB, while individuals with a higher SSF had a shorter duration for FSC. Compared to FSC, more saliva was added to the FB boli, and the viscosity and particle size of FB bolus were also higher. Based on the bolus particle size evolution during chewing, FB was considered to be more difficult to fragment than FSC, this latter showing a dramatic particle size reduction from the beginning of chewing. From the viscosity data, a model was used to represent the variations of the bolus structure index during chewing and a coefficient of interaction of saliva with food was defined. For both products, the perception of comfort depended more on the DS than on SSF. Bolus apparent viscosity was related to the perception of oral comfort in FSC, while the chewing duration and the bolus particle size at the beginning of chewing contributed to explain oral comfort in FB. Finally, the comparison of these results with those obtained previoulsy with standard (i.e. non enriched) sponge cake and brioche suggested that the proposed protein fortification did not challenge the oral comfort perception by the elderly.

Chemical physics of whey protein isolate in the presence of mucin: From macromolecular interactions to functionality

Oral processing, textural perception and functionality of colloidal foods are strongly influenced by the interactions between the salivary mucins and the food proteins. This work studies the physico-chemical aspects of mixtures of a typical food protein, whey protein isolate (WPI) and mucin. Phase separations result from aggregation between the two components at pH 7 and at pH 3. ζ-potential and fluorimetry data show that electrostatics contribute to entropically-driven interactions at pH 3, while at pH 7, two different non-electrostatic interactions, an entropically-driven and an enthalpically-driven one lead to aggregation and phase separation. Substitution of WPI with increasing mucin concentrations at pH 7 results in a marked increase of the shear viscosity in comparison with pH 3. Mucin enhances the extensional viscosity in a similar fashion, e.g. the incorporation of mucin into a WPI system at 6:4 ratio increases the extensional viscosity ≥ 3-fold (0.27˗0.85 Pa s) and ≥2-fold (0.38˗0.89 Pa s) at pH 3 and pH 7, respectively. These results indicate a notable increase of the extensional over shear viscosity ratio (Trouton's ratio). The above highlight the effect of the molecular-level interactions between food and salivary macromolecules on phase behavior and flow during oral processing.

Erratum

Flavour and Fragrance JournalVolume 35, Issue 1 p. 124-124 ERRATUMFree Access Erratum This article corrects the following: Combined effect of cheese characteristics and food oral processing on in vivo aroma release Marie Repoux, Hélène Labouré, Philippe Courcoux, Isabelle Andriot, Étienne Sémon, Claude Yven, Gilles Feron, Elisabeth Guichard, Volume 27Issue 6Flavour and Fragrance Journal pages: 414-423 First Published online: August 4, 2012 First published: 09 December 2019 https://doi.org/10.1002/ffj.3556AboutSectionsPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL In1. Vincent Gigot should be one of the authors. His affiliation is Centre des Sciences du Goût et de l'Alimentation, UMR-6265 CNRS, UMR 1324 INRA, Université de Bourgogne, AgroSup Dijon, F-21000 Dijon, France. REFERENCE 1Repoux M, Labouré H, Courcoux P, et al. Combined effect of cheese characteristics and food oral processing on in vivo aroma release. Flavour Fragr J. 2012; 27: 414– 423. Volume35, Issue1January 2020Pages 124-124 ReferencesRelatedInformation

Relating oral physiology and anatomy of consumers varying in age, gender and ethnicity to food oral processing behavior

The aim of this study was to link parameters describing oral physiology and anatomy of consumers varying in age, gender and ethnicity to food oral processing behavior. Three groups of healthy consumers were compared: Dutch, Caucasian adults (18–30 yrs, n =32), Chinese, Asian adults (18–30 yrs, n =32) and Dutch, Caucasian older adults (65–85 yrs, n =32). Mastication performance, salivary flow rate (stimulated and unstimulated) and dental status were quantified to characterize oral physiology. Volume of oral cavity, tongue dimensions, facial anthropometry, height and weight were quantified to characterize anatomy. Oral processing behavior of three solid foods (carrot, cheese and sausage) was quantified by video recordings and eating rate (g/s), average consumption time (s), chews per bite (-) and average bite size (g) were determined. Dutch, Caucasian older adults had smaller volume of oral cavity, lower number of teeth and larger head width compared to Dutch, Caucasian adults. Chinese, Asian adults showed significantly higher mastication performance and larger head width compared to Dutch, Caucasian consumers, while dental status did not significantly differ between groups. Males had significantly larger volumes of oral cavity and larger head height and width compared to females. Dutch, Caucasian adults had a shorter average consumption time (s), less chews per bite and consumed the three foods with higher eating rate (g/s) compared to Dutch, Caucasian older adults. Chinese, Asian adults had a significantly longer average consumption time (s), more chews per bite, smaller average bite size (g) and lower eating rate (g/s) compared to Dutch, Caucasian adults. Twenty-one significant relationships were found between oral physiological and anatomical parameters and oral processing behavior. Body weight resulted in the largest β-values, indicating to be the anatomical parameter of largest influence on oral processing behavior. We conclude that only few oral physiological and anatomical parameters related with food oral processing behavior. We suggest that other factors, including cultural factors contribute to variation in food oral processing behavior between different consumer groups more than saliva flow, volume of oral cavity, mastication performance and dental status.

Impairments in Food Oral Processing in Patients Treated for Tongue Cancer.

Patients surgically treated for oral cancer are affected by several underestimated deglutition disorders risk factors. This study aims to characterize the level of these food oral processing (FOP) impairments in a group of patients treated by surgery for tongue cancer. Twenty-seven consecutive patients surgically treated for tongue cancer were evaluated concerning their chewing capacity (Mastication-test), and responded to questions concerning their capacity to bite, chew and manipulate food with their tongue, and their quality of life. According to the Mastication-test, 16 patients suffered total FOP incapacities (TI group), characterized by high tumor stage, invasive carcinological surgery and necessity of reconstructive surgery; 12 patients were partially or not impaired (PI/NI-group). Tongue movement score and number of dental units were lower in the TI group than in the PI/NI-group. Subjective FOP criteria were clearly impaired in the TI group and correlated with a poor oral health-related quality of life. One year after surgery, there is a decrease in BMI for TI group patients while the PI group patients had a significant increase in BMI. All patients surgically treated for oral cancer suffered FOP impairments, but not with the same severity. Totally impaired subjects are at higher risk from long-term malnutrition. Functional evaluation of FOP should form part of the post-operative follow-up for all patients suffering from tongue cancer, using a quick combined evaluation of chewing efficiency, oral health quality of life and nutritional status.

Cross-cultural differences in lingual tactile acuity, taste sensitivity phenotypical markers, and preferred oral processing behaviors

Cultural and genetic differences in consumer populations across the world are important determinants for food preferences. The present study investigated differences in preferred oral processing behaviors between Chinese Asian and Danish Caucasian consumers and the possible relationship to lingual tactile acuity and the two most well-researched phenotypic markers of taste sensitivity, such as 6-n-propylthiouracil (PROP) responsiveness and Fungiform Papillae Density (FPD).A total of 152 consumers (75 Chinese, 77 Danish) were enrolled in the study and categorized by their preferred oral processing behaviors. Lingual tactile acuity was assessed according to responses to stimulation with von Frey filaments. The responsiveness to PROP and the FPD were also determined.Cross-population differences were found in preferred food oral processing behaviors in these two cohorts, as Chinese consumers were characterized by a larger number of ‘Soft processing likers’ (77% of the population) who preferred soft food processing in the mouth. Contrarily, Danish consumers mostly belonged to the ‘Firm processing likers’ group (73% of the population) who had preferences for foods that needed firm processing on biting and chewing. Moreover, the group of ‘Firm processing likers’ appeared to be more sensitive to touch at the apex of the tongue compared with the ‘Soft processing likers’ in both population cohorts. Cross-population differences in lingual tactile acuity were not significant. Differences in FPD and PROP responsiveness were found between these two population cohorts, with Chinese consumers generally characterized by greater FPD and PROP responsiveness compared with the Danish subjects.This study provides evidence on cross-cultural differences in preferred oral processing behaviors and in the two phenotypic marker of taste sensitivity. However, further studies are needed to draw conclusive relationships between preferred oral processing behavior and oral tactile acuity, PROP responsiveness and tongue anatomy.

Computer simulations of food oral processing to engineer teeth cleaning

Oral biofilm accumulation in pets is a growing concern. It is desirable to address this problem via non-invasive teeth cleaning techniques, such as through friction between teeth and food during chewing. Therefore, pet food design tools are needed towards optimising cleaning efficacy. Developing such tools is challenging, as several parameters affecting teeth cleaning should be considered: the food’s complex mechanical response, the contacting surfaces topology as well as the wide range of masticatory and anatomical characteristics amongst breeds. We show that Finite Element (FE) models can efficiently account for all these parameters, through the simulation of food deformation and fracture during the first bite. This reduces the need for time consuming and costly in-vivo or in-vitro trials. Our in-silico model is validated through in-vitro tests, demonstrating that the initial oral processing stage can be engineered through computers with high fidelity.

Evaluating chewing function: Expanding the dysphagia field using food oral processing and the IDDSI framework.

The dysphagia field is still in relative infancy with a sophisticated knowledge base amassed since the early 1980's. The desire to identify aspiration and prevent life threatening pneumonia has resulted in a focus on the complexities of swallowing liquids. However, humans also ingest saliva, food, and oral medications, with the potential for these substances to incompletely clear the pharynx, be aspirated or block the airway. Safe swallowing of solid food in particular requires adequate chewing function, good oral control, and sufficient higher cortical function. Although screening and assessment for liquid swallowing safety is well established, the same cannot be said for the evaluation of safety to chew and swallow different food textures. While research into liquid swallowing physiology and its clinical application has largely come from the medical and allied health fields, our knowledge of chewing function for food textures comes from food texture research and food sensory science arenas. There is an exciting opportunity to bring the medical and food texture science fields together to expand our knowledge base on human chewing function, with clinical application to people with dysphagia. The development of the IDDSI Framework as an international standardized way of describing and labelling food texture and drink thickness allows the field to move toward management of texture modified food and thick liquids in a coordinated fashion, speaking the same language. This commentary will describe what we know of chewing function and how it is assessed clinically, proposing methods of assessment that utilize the IDDSI Framework.

Addressing various challenges related to food bolus and nutrition with the AM2 mastication simulator

Preparing a food bolus for swallowing is the first and major goal of oral processing ensured by mastication. To fulfill this goal, mastication is accurrately adjusted to the structure and texture of the food. Since the bolus is the main outcome of food oral processing, there is growing interest in improving understanding the food bolus and its features at the end of the masticatory sequence and throughout its formation. Although this step is trivial, its execution is somewhat more complex than it appears. Until now, the food bolus produced has not subjected to full analysis, mainly due to the lack of accessibility during in vivo oral processing.To overcome this difficulty, we developed a masticator apparatus, named AM2, on the basis of in vivo compression and shear stresses applied on food during oral processing. The apparatus was validated against particle size analyses of boluses produced by individuals presenting normal mastication. The present paper provides a comprehensive overview of the various potential uses of the AM2 apparatus to produce food boluses for a large range of scientific needs.The food bolus contains much valuable information regarding the progress of mastication, the completion of the function and its role in food disruption, the oral release of food compounds, changes and bioaccessibility, and finally its impact on nutrition. The AM2 apparatus can also be used to simulate mastication in specific populations, such as the elderly and children, and to address various objectives related to this initial step of digestion.

An enzymatically controlled mucoadhesive system for enhancing flavour during food oral processing

While a good mucoadhesive biopolymer must adhere to a mucus membrane, it must also have a good unloading ability. Here, we demonstrate that the biopolymer pullulan is partially digested by human salivary α-amylase, thus acting as a controlled release system, in which the enzyme triggers an increased release of flavour. Our oral processing simulations have confirmed an increase in the bioavailability of aroma and salt compounds as a function of oral pullulan degradation, although the release kinetics suggest a rather slow process. One of the greatest challenges in flavour science is to retain and rapidly unload the bioactive aroma and taste compounds in the oral cavity before they are ingested. By developing a cationic pullulan analogue we have, in theory, addressed the “loss through ingestion” issue by facilitating the adhesion of the modified polymer to the oral mucus, to retain more of the flavour in the oral cavity. Dimethylaminoethyl pullulan (DMAE-pullulan) was synthesised for the first time, and shown to bind submaxillary mucin, while still retaining its susceptibility to α-amylase hydrolysis. Although DMAE-pullulan is not currently food grade, we suggest that the synthesis of a sustainable food grade alternative would be a next generation mucoadhesive targeted for the oral cavity.

Tribology and its growing use toward the study of food oral processing and sensory perception.

Here we provide a comprehensive review of the knowledge base of soft tribology, the study of friction, lubrication, and wear on deformable surfaces, with consideration for its application toward oral tribology and food lubrication. Studies on "soft-tribology" have emerged to provide knowledge and tools to predict oral behavior and assess the performance of foods and beverages. We have shown that there is a comprehensive set of fundamental literature, mainly based on soft contacts in the Mini-traction machine with rolling ball on disk configuration, which provides a baseline for interpreting tribological data from complex food systems. Tribology-sensory relationships do currently exist. However, they are restricted to the specific formulations and tribological configuration utilized, and cannot usually be applied more broadly. With a careful and rigorous formulation/experimental design, we envisage tribological tools to provide insights into the sensory perception of foods in combination with other in vitro technique such as rheology, particle sizing or characterization of surface interactions. This can only occur with the use of well characterized tribopairs and equipment; a careful characterization of simpler model foods before considering complex food products; the incorporation of saliva in tribological studies; the removal of confounding factors from the sensory study and a global approach that considers all regimes of lubrication.

Considerations for the Development of Innovative Foods to Improve Nutrition in Older Adults.

The population of older adults is growing globally. This increase has led to an accumulation of chronic illnesses, so-called age-related diseases. Diet and nutrition are considered the main drivers of the global burden of diseases, and this situation applies especially to this population segment. It relates directly to the development of coronary heart disease, hypertension, some types of cancer, and type 2 diabetes, among other diseases, while age-associated changes in body composition (bone and muscle mass, fat, sarcopenia) constitute risk factors for functional limitations affecting health status and the quality of life. Older adults present eating and swallowing problems, dry mouth, taste loss, and anorexia among other problems causing “anorexia of aging” that affects their nutritional status. The strategies to overcome these situations are described in this study. The impact of oral food processing on nutrition is discussed, as well as approaches to improve food acceptance through the design of innovative foods. These foods should supply a growing demand as this group represents an increasing segment of the consumer market globally, whose needs must be fulfilled.

The role of saliva in oral processing: Reconsidering the breakdown path paradigm.

We discuss food oral processing research over the last two decades and consider strategies for quantifying the food breakdown model, originally conceptualized by Hutchings and Lillford. The key innovation in their seminal 1988 paper was shifting the focus from intact food properties, measured in the lab, toward strategies to capture the dynamic nature of eating. This has stimulated great progress in the field, but a key aspect missing in oral processing research is the conversion of the Hutchings and Lillford breakdown path conceptual model into quantifiable parameters considered in the context of physiological factors such as saliva and oral movements. To address these shortcomings, we propose the following analysis: Hutchings's and Lillford's definitions of "Structure" and "Lubrication" are incomplete and they comprise many and varied physicochemical properties. We offer, here, a deeper analysis of each parameter, and propose strategies for researchers to consider in their quantification as an update of the Hutchings and Lillford Breakdown path.

Dental microwear texture reflects dietary tendencies in extant Lepidosauria despite their limited use of oral food processing.

Lepidosauria show a large diversity in dietary adaptations, both among extant and extinct tetrapods. Unlike mammals, Lepidosauria do not engage in sophisticated mastication of their food and most species have continuous tooth replacement, further reducing the wear of individual teeth. However, dietary tendency estimation of extinct lepidosaurs usually rely on tooth shape and body size, which allows only for broad distinction between faunivores and herbivores. Microscopic wear features on teeth have long been successfully applied to reconstruct the diet of mammals and allow for subtle discrimination of feeding strategies and food abrasiveness. Here, we present, to our knowledge, the first detailed analysis of dental microwear texture on extant lepidosaurs using a combination of 46 surface texture parameters to establish a framework for dietary tendency estimation of fossil reptilian taxa. We measured dental surface textures of 77 specimens, belonging to herbivorous, algaevorous, frugivorous, carnivorous, ovivorous, insectivorous, molluscivorous, as well as omnivorous species. Carnivores show low density and shallow depth of furrows, whereas frugivores are characterized by the highest density of furrows. Molluscivores show the deepest wear features and highest roughness, herbivores have lower surface roughness and shallower furrows compared to insectivores and omnivores, which overlap in all parameters. Our study shows that despite short food-tooth interaction, dental surface texture parameters enable discrimination of several feeding strategies in lepidosaurs. This result opens new research avenues to assess diet in a broad variety of extant and extinct non-mammalian taxa including dinosaurs and early synapsids.

Ring Shear Tester as an in-vitro testing tool to study oral processing of comminuted potato chips.

Oral processing of solid foods is an extremely dynamic and complicated activity that involves multiple processes in tandem such as comminution, mixing, dilution, hydration and enzymatic breakdown that gradually transform the food from a morsel or a bite to a bolus that is ready for swallowing. It is hypothesised that just after "first bite" and initial particle reduction and hydration of solid brittle foods, the response to deformation of food particles is analogous to studies on the flowability and cohesion of wetted powders, which are effectively characterised using a Ring Shear Tester (RST). We examine this hypothesis and determine whether the RST measures properties of solid snack foods (potato chips or crisps, PCs) that are relevant to their dynamic sensory response, which includes capturing the effect of hydration on comminuted PCs. The RST is found to differentiate PCs obtained from different manufacturing sources (e.g. baked versus fried), and its measurements of cohesion and friction can be considered in context of the structure and composition of the PCs as well as oral processing. Remarkably, RST measurements for this small set of PC samples correlate with several sensory attributes that arise during mastication, which includes Sharpness and Ease of Clearance. This study highlights the potential of the RST as a new tool for oral processing research.

Human oral processing and texture profile analysis parameters: Bridging the gap between the sensory evaluation and the instrumental measurements.

Studies in food oral processing are becoming increasingly important with the advent of the aged society. The food oral processing model of Hutchings and Lillford (Journal of Texture Studies, 19, 1988, 103-115) describes the structural breakdown and lubrication of ingested food before the swallowing stage, and has been revisited in the present article. The instrumental technique texture profile analysis (TPA) purports to mimic the first two bites of mastication and its ease of use has lured some researchers to use it without a critical eye. In this article, we consider inconsistencies in the Hutchings and Lillford model with the hope that it might be further refined. With regard to TPA we question the validity of the data generated and urge authors caution before they publish results from the test protocol. If results are published then the x-axis should be viewed as deformation or strain, and not time. Hardness should be represented by the breaking stress. Adhesiveness should be measured at a medium strain taking into account the surface properties of the plunger. The ratio of the energy estimated by the area under the curve obtained from the second and the first bites (A2 /A1 ) should be called recoverability and not cohesiveness.

Topographic study of human tongue in relation to oral tribology

Human tongue plays a critical role in food oral processing and in particular to food manipulation and texture sensation. We speculate that different topographic characteristics among human individuals could be a fundamental cause for different food oral behavior and sensory perception. We hypothesize that tongue surface roughness will influence oral lubrication and therefore texture sensation. As the first initiative, this work investigated surface profile of human tongue. Altogether 71 young Chinese subjects participated in this investigation. Double moulding using silicone rubber and followed by gypsum was applied for the replication of the surface microstructure of human tongue. Optical scanning was applied to obtain 3D data of the replicated tongue surfaces. Mountains Map software was used to analyze topographic features. The method was verified by specimen of standard surfaces as well as pig's tongue. Results show that human tongue is generally symmetrical along the central line, but varies across the different area of the tongue. Tongue tip is the roughest part of the tongue. The roughness of the tongue decreases gradually from the front to the back. The calculated arithmetic roughness of the tongue tip varies from 50 μm to 160 μm for the investigated subjects, with an arithmetic average Sa at 89.53 ± 20.48 μm and a square root average Sq at 114.80 ± 25.47 μm. A preliminary analysis showed a possible correlation between tongue surface roughness and oral lubrication.

Masticatory behavior for different solid foods in preschool children according to their oral state.

Gradual introduction of solid foods in early childhood takes part in the maturation of mastication. The impact of any oral state alteration on food oral processing development is poorly documented for this age group. This study investigated the masticatory behavior in 3 to 6 year-old children with or without early childhood caries (ECC) for three solid foods of different textures. Twenty-one children with healthy oral state and 23 children with severe ECC were observed during complete mastication of calibrated samples of raw carrot, cheese and breakfast cereals. Food refusals and kinematic parameters (Ti: chewing time, Nc: number of cycles and Fq: chewing frequency) were used to assess children masticatory behavior. Oral Health-related Quality of Life and orofacial dysfunctions were evaluated using, respectively the early childhood oral health impact scale (ECOHIS) and the Nordic orofacial dysfunction test screening (NOT-S). Children suffering from ECC exhibited significantly higher ECOHIS and NOT-S scores, in particular for the mastication domain. Accordingly, lower chewing frequencies values were recorded in children with ECC (i.e., carrot Fq: 1.21 ± 0.20 vs 1.35 ± 0.22, p ≤ 0.01), as well as more frequent refusals for carrots. Kinematic parameters were shown to be repeatable in all children for successive samples of the same food, and tended to vary depending on the proposed food. Some masticatory behavior regulation according to food properties could already be present in preschool children. Children with ECC developed alternative behavioral strategies to overcome feeding difficulties. Further studies should investigate food bolus properties according to oral health, as well as nutritional issues. PRACTICAL APPLICATIONS: During childhood, the way solid foods are processed in the oral cavity to be safely swallowed and then digested in available nutrients, is poorly documented. In this study, preschool children have been shown to repeatedly adapt their masticatory behavior to a given food. The collection of various food boli as recorded at the moment of swallowing could then be considered in further food bolus properties research investigations. Moreover, this study suggested that children with altered dentition modified their masticatory kinematic parameters and developed alternative strategies, including food or texture selection, to overcome their feeding difficulties. The development of a mastication evaluation protocol could help medical professionals to detect children masticatory deficiencies and then propose diet adaptations. Considering the importance of food diversity in mastication development and maturation, food industries may consider to develop a range of texture adapted foods for young children, especially designed to gradually rehabilitate the masticatory function.

A new masticatory performance assessment method for infants: A feasibility study.

This study evaluated the feasibility of assessing masticatory performance in infants and toddlers. Four groups of healthy children (n = 97, 42 girls and 55 boys) participated in the study: two study groups (SG) followed at 6, 8, and 10 months old (MO) or at 12, 15, and 18 MO, and two control groups (CG) of respectively 10 and 18 MO children. Masticatory performance was determined from children's ability to comminute a model gel during videotaped lab measurements. The gel was inserted in a mesh feeder and offered to the child for a 60s oral processing duration, then gel particles were collected from the feeder and photographed. Resulting gel breakdown was assessed from the characterization of the area and number of formed particles. Children strategy to orally process the gel (sucking vs. biting/chewing) was evaluated from video recordings. Children's compliance (acceptance of the feeder in the mouth for the expected duration) was average (51%) overall. It decreased from 1 year of age and was higher in SG than in CG. The number and area of gel particles formed under oral processing increased significantly with age, demonstrating an increase in children masticatory performance as they grew up. Median particles area was positively associated with sucking behavior and negatively associated with biting/chewing. The association with teeth emergence was not significant. In conclusion, the proposed method is relevant for quantifying the development of early masticatory performance in children who accept to hold the feeder in their mouth. PRACTICAL APPLICATIONS: In this article, a method to easily quantify masticatory performance in young children aged 6-18 MO was evaluated. The method is based on a feeder and could be used for collecting boluses, as an alternative to the chew-and-spit method when it is unfeasible. Children's compliance to the method and the impact of previous study participation on compliance to the protocol are detailed, giving thus a rationale for an optimal application of this method in future experiments. Finally, the determination of masticatory performance as a function of age thanks to this method could contribute to the understanding of food oral processing and food texture acceptance in childhood in future studies.