Impact of oral processing on texture attributes and taste perception

Springer Science and Business Media LLC - Tập 54 - Trang 2585-2593 - 2017
Dengyong Liu1, Yajun Deng1, Lei Sha1, Md. Abul Hashem2, Shengmei Gai1
1College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National and Local Joint Engineering Research Centre of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
2Department of Animal Science, Faculty of Animal Husbandry, Bangladesh Agricultural University, Mymensingh, Bangladesh

Tóm tắt

Mastication is the first step of food digestion, where foods are broken down and simultaneously impregnated by saliva resulting in the formation of semi-fluids known as food boluses. This review focuses on the impact of oral processing on texture attributes and taste perception. The article describes the oral actions in which texture characteristic are measured for the critical conditions that trigger swallowing. Taste perception also plays a key role in oral processing and oral sensations. There are still challenges in terms of determining different oral physiological characteristics. These include individual chewing behavior regardless of the temporal aspects of dominant processes of comminution, insalivation, bolus formation and swallowing. A comprehensive approach is essential to process favorable foods with respect to the food properties of texture and taste.

Tài liệu tham khảo

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