Chewing in relation to sensory texture case rye products Making Sense : Nordic Sensory Workshop 2018, Reykjavik May 4th 2018 Saara Pentikäinen, VTT Technical Research Centre of Finland Ltd. VTT 2018 1
Chewing is essential part of sensing food texture FEELING TOUCHING HEARING palate lips SEEING tongue cheeks PERCEIVED TEXTURE MECHANICAL PROPERTIES GEOMETRY OTHER Hardness, Cohesiveness, Viscosity, Elasticity, Adhesiveness Size and shape, Organization of components Water, fat Chewing FOOD BOLUS Deformation, disintegration, saliva absorption, temperature changes VTT 2018 2
Wide inter-individual differences in chewing Product 5: Max 37 sec Min 7 sec Influenced by physiological factors (dentition, salivary flow rate, muscle strength etc) Mouth behaviour types? SMOOSHERS SUCKERS CRUNCHERS CHEWERS VTT 2018 Ingredion: Eating Styles A Complete Guide to our Unexpressed Love of Food 3
Food texture influences chewing process Hardness/softness Moisture content Etc. 40 35 30 25 Number of cycles Cephalic phase responses satiety? 20 15 10 5 0 Egg white Mushrooms Emmental Penuts Coconut Carrots Jalabert-Malbos, M., Mishellany-Dutour, A., Woda, A., & Peyron, M. (2007). Particle size distribution in the food bolus after mastication of natural foods. Food Quality VTT 2018 4 and Preference, 18(5), 803 812. https://doi.org/10.1016/j.foodqual.2007.01.010
Case rye products VTT 2018 5
Satiety is the feeling that prevents you from starting another meal process that leads to inhibition of further eating, decline in hunger, increase in fullness after a meal has finished (Blundell et al., 2010) VTT 2018 6
Background: Chewing/oral processing is important for satiety NO ORAL PROCESSING NO OPTIMAL SATIETY RESPONSE Food that is directly infused to stomach result in incomplete satiety FOOD TEXTURE/ORAL PROCESSING INTENSITY SATIETY? Liquid texture does not result in as good a satiety response as semi-solid or solid textures Inconsistent results about differences between semi-solid and solid foods requiring different oral processing pattern on satiety Apple vs. apple soup, peanut vs. peanut soup or chicken vs. chicken soup: no significant difference (Mattes, 2005) Apple vs. apple sauce: whole apple > apple sauce (Flood-Obbaggy & Rolls 2009) Steamed chicken vs blended steamed chicken: solid food > blended food (Martens et al 2011) Broth and vegetables vs pureed soup: no significant difference (Flood & Rolls 2007)
Aim: to study the role of cereal food structure in postprandial satiety? CHEWING FOOD STRUCTURE LIKING SATIETY EXPECTATIONS
Samples WHOLEGRAIN RYE FLOUR BAKING EXTRUSION GRINDING MIXING WHOLEGRAIN RYE BREAD WHOLEGREIN RYE PUFFS WHOLEGRAIN RYE FLAKES WHOLEGRAIN RYE SMOOTHIE 07/05/2018 9
Perceived texture was analysed by sensory profiling Perceived texture: sensory profiling (2x10) Porosity, hardness, crispiness, crunchiness, crumbliness, moisture, adhesion to teeth, work needed for mastication 07/05/2018 10
Chewing process was measured with Electromyography (EMG) Cross-over design, n=26 Bipolar electrodes on the masseter and temporal muscles on both sides of the face 3 portions (mouthful) of sample Masticated until subjective swallowing point Chewing gum as reference for force In addition, evaluations about the satiating capacity of portions of food were asked (scale 1-10) 07/05/2018 11
Mastication parameters EMG activity was measured continuously Extracted parameters chewing time EMG activity time number of chews amplitude of each chew event Calculated parameters Relative force: highest amplitude of the product related to highest amplitude of chewing gum Relative work: EMG activity time * force Extrapolated values to represent mastication of portion served in satiety trial 07/05/2018 12
Satiety response measured with subjective satiety ratings Rye product + juice, 380 kcal Cross-over design, n=16 One portion/visit, random order Subjective satiety at 0, 30, 60, 90, 120, 150, 180, 210 min Evaluated sensations Hunger, fullness, desire to eat, prospective food consumption Average appetite calculated [desire to eat + hunger + (10-fullness) + prospective food consumption]/4 BREAD AND JUICE FLAKES AND JUICE PUFFS AND JUICE SMOOTHIE 07/05/2018 13
Results: Perceived texture BREAD AND FLAKES PUFFS Work needed for mastication Adhesion to teeth Moisture PUFFS AND BREAD Porosity 10 8 6 4 2 0 Hardness Crispiness Crunchiness FLAKES PUFFS AND FLAKES Rye flakes Rye puffs Rye bread SMOOTHIE Rye smoothie Crumbliness p<0.001 for all attributes 07/05/2018 14
Results: More chewing effort was needed for flake and puff portions compared to bread or smoothie portions Extrapolated values Rye bread Rye flakes Rye puffs Rye smoothie χ 2 Sig. for portions Number of chews 340 ± 130 a 480 ± 120 b 640 ± 260 b 210 ± 130 a 80.3 <0.001 Total oral processing 250 ± 110 ab 360 ± 130 c 440 ± 210 c 140 ± 100 a 73.7 <0.001 time (s) Relative work* 100 ± 30 b 190 ± 50 c 160 ± 70 c 40 ± 40 a 70.2 <0.001 * Time of EMG activity x relative force Dry, crispy, crunchy, crumbly 07/05/2018 15
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Results: satiety Rye bread or extruded rye puffs with juice were more effective to maintain some aspects of satiety than extruded wholemeal rye flakes with juice. Rye smoothie did not differ statistically significantly from the other portions. 07/05/2018 17
Conclusions Different structures different satiety responses Porous textures were most the effective in maintaining satiety Vast textural differences between products were reflected in chewing process, liking and expectations towards the satiating capacity The differences in satiety responses were not related to chewing effort Differences in liking and expectations were related to satiety response Pentikäinen, S., Sozer, N., Närväinen, J., Sipilä, K., Alam, S. A., Heiniö, R.- L., Paananen, J., Poutanen, K., Kolehmainen, M. (2017). Do rye product structure, product perceptions and oral processing modulate satiety? Food Quality and Preference, 60(Sep), 178 187. 07/05/2018 18
+ CHEWING - FOOD STRUCTURE LIKING + SATIETY EXPECTATIONS +
Take home messages Chewing/oral processing is an essential process in texture perception Wide inter-individual variation in chewing process Physiology and liking Subjective perceptions (palatability, expectations) about foods are important for satiety responses. Food texture is important for liking and it also raises expectations about satiating capacity of food. VTT 2018 20
Thank you! saara.pentikainen@vtt.fi VTT 2018 21