Vol. 7, Issue 4 (2019)
Oral processing behavior of fat and fiber rich biscuits
Author(s): Priyanka S, Moses JA and C Anandharamakrishnan
Abstract: The current study aimed to investigate the impact of in-vivo oral processing on various biscuit varieties such as high fat biscuits (HFA) and high fiber biscuits (HFB). Various in-vivo oral processing parameters such as mastication features (portion size, consumption time, and chew cycles), bolus properties (particle size distribution, and bolus moisture content) and time dependent parameters (saliva content and rate of incorporation of saliva) were studied. Further, temporal dominance of sensations (TDS) technique was carried out to identify and document the dominant oro-sensory perception during oral processing of biscuits. Biscuit varieties showed significant influence on various oral processing parameters; there was a pronounced relationship between the ingested portion size, composition, structural features and oral processing behavior of biscuit varieties. Structure, surface roughness, and composition such as presence of fat and fibre in biscuit varieties (HFA and HFB) has prominent effect on consumption time (16.92 s and 25.67 s) and chewing rate (1.44 chews/s and 1.09 chews/s) respectively. The D50 (mm) of the boluses of HFA and HFB ranged between 0.25 to 0.38 mm. The rate of saliva incorporation was relatively low for HFA compared to HFB. Furthermore, this study aids us in understanding the impact of food structure and composition on texture perception and oral destruction of foods. Thus, knowledge about oral processing helps in designing personalized smart foods with modified texture, composition and digestibility.
Pages: 1520-1529 | 424 Views 87 Downloads
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How to cite this article:
Priyanka S, Moses JA, C Anandharamakrishnan. Oral processing behavior of fat and fiber rich biscuits. Int J Chem Stud 2019;7(4):1520-1529.
