Capturing changes in structure and rheology of an oily brittle snack food during in vitro oral processing

Boehm, Michael W., Baier, Stefan K. and Stokes, Jason R. (2013) Capturing changes in structure and rheology of an oily brittle snack food during in vitro oral processing. Food Research International, 54 1: 544-551. doi:10.1016/j.foodres.2013.07.052


Author Boehm, Michael W.
Baier, Stefan K.
Stokes, Jason R.
Title Capturing changes in structure and rheology of an oily brittle snack food during in vitro oral processing
Journal name Food Research International   Check publisher's open access policy
ISSN 0963-9969
1873-7145
Publication date 2013
Year available 2013
Sub-type Article (original research)
DOI 10.1016/j.foodres.2013.07.052
Open Access Status
Volume 54
Issue 1
Start page 544
End page 551
Total pages 8
Place of publication Kidlington, Oxford, United Kingdom
Publisher Pergamon
Collection year 2014
Language eng
Subject 1106 Human Movement and Sports Science
Abstract Oral processing of solid foods is a highly dynamic and complex process; this creates a major challenge to elucidate the role of various components, hierarchical structures and phases on foods' organoleptic properties. Textural properties of brittle foods at first bite (e.g., 'crispiness') can be predicted from the foods' mechanical properties, but, beyond this, we cannot rationally design food because comminution transforms it through chewing as well as mixing, dilution, hydration and enzymatic breakdown in saliva. In order to overcome these challenges, in this work we use a combination of confocal microscopy and rheology to probe the changing status of brittle snack foods during key oral processing stages, which have been mimicked by an in vitro method based on mortar-and-pestle comminution processes and dilution using a physiological buffer. Using the ubiquitous potato chip (PC) with variations in oil content, we discover that there is no difference between the PC fracture properties, yet there is a dramatic difference in their rheological properties following comminution and dilution in a physiological buffer solution. We rationalise how oil would affect the bolus rheology using structural models then consider the implications on oral processing and perception. Our approach provides valuable insights into how the sensory properties of brittle foods can vary dramatically even when small changes in formulation leave the initially perceived texture unaltered.
Keyword Brittle snack food
In vitro oral processing
Oil
Rheology-structure relationships
Starch
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: School of Chemical Engineering Publications
Official 2014 Collection
 
Versions
Version Filter Type
Citation counts: TR Web of Science Citation Count  Cited 4 times in Thomson Reuters Web of Science Article | Citations
Scopus Citation Count Cited 4 times in Scopus Article | Citations
Google Scholar Search Google Scholar
Created: Thu, 28 Nov 2013, 18:55:22 EST by System User on behalf of School of Chemical Engineering