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Food Structure and its Effects on th...

Wagoner, Ty B.

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Food Structure and its Effects on the Perception of Taste and Texture.

Record Type:	Electronic resources : Monograph/item
Title/Author:	Food Structure and its Effects on the Perception of Taste and Texture./
Author:	Wagoner, Ty B.
Published:	Ann Arbor : ProQuest Dissertations & Theses, : 2018,
Description:	169 p.
Notes:	Source: Dissertations Abstracts International, Volume: 80-09, Section: A.
Contained By:	Dissertations Abstracts International80-09A.
Subject:	Food Science. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=11018440

Food Structure and its Effects on the Perception of Taste and Texture.
Wagoner, Ty B.

Food Structure and its Effects on the Perception of Taste and Texture. - Ann Arbor : ProQuest Dissertations & Theses, 2018 - 169 p.

Source: Dissertations Abstracts International, Volume: 80-09, Section: A.

Thesis (Ph.D.)--North Carolina State University, 2018.

This item must not be sold to any third party vendors.

Food structure can be considered the conformation, connections, and arrangement of molecules in food occurring from molecular to macroscopic length scales. One key property derived from food structure is texture, a sensory percept based on both the underlying food structure and transformations that occur during oral processing. Texture is an important part of the eating experience and has recently been shown to modulate satiation and satiety by extending oral processing time. One hypothesis is that food structure can be leveraged to alter texture, with an overall goal of increasing satiation and satiety while maintaining overall quality. Therefore, the aim of this dissertation was to explore interrelations among food structure, oral processing, and perceived taste and texture. Two types of fluid food structures were investigated - beverages and caramels. Beverages were selected because increased viscosity - desirable for satiety - has historically been associated with decreased taste and aroma perception. Caramels are viscous, adhesive fluids that, unlike beverages, require chewing during oral processing, allowing determination of structural elements associated with adhesion. The first set of studies focused on texture-taste interactions in beverages. One study evaluated the effects of carboxymethyl cellulose (CMC) concentration relative to its critical overlap concentration (c*) on perceived sweet taste. In CMC solutions, taste suppression only occurred at concentrations well above c*. However, the same concentrations in a dairybased beverage did not suppress taste, despite higher viscosity. Confocal microscopy revealed microphase separation at CMC levels above 0.8%. The change in perceived sweet taste with increasing viscosity could not be explained due to differences in time intensity, suggesting that delayed temporality does not explain the lack of taste suppression in the dairy system. This indicates that the widely-reported taste suppression in polymer solutions above c* did not apply to beverages with complex microstructures. A second study established how perceived sweetness intensity of four common sweeteners changed when transitioning from fluid to thick fluid to semisolid food structures. A significant texture-sweetener interaction on iso-sweet taste was observed. The power function slope of non-nutritive sweeteners did not change with food structure; however, sweetener concentration required for iso-sweet taste and temporal progression of dominant sensory attributes did change. This indicates that sugar reduction strategies are not "one size fits all" in terms of product texture and desired sweetness level. A third study evaluated the role of mucoadhesion in modifying taste and texture perception in dairy-based beverages. Despite reported differences in mucoadhesion between a random coil polysaccharide and a modified starch, there were few effects on perceived taste and texture. The primary effect was due to hydrocolloid addition increasing viscosity and associated texture terms. However, sensory perception of basic tastes and flavor were not altered. Samples did not exhibit marked differences in the temporal progression of dominant sensory attributes. Results of this study underscore the importance of viscosity in altering texture without a significant effect on taste perception. For the final two studies, caramels were formulated to investigate how structural elements alter oral processing and texture perception. Hydrocolloid addition significantly increased hardness and reduced adhesiveness. This required more chews, greater jaw movement, and increased jaw muscle activity. This implies a hardness-adhesiveness interaction where jaw movements are altered in response to a combination of both parameters. Adhesion was modeled on viscoelastic parameters determined using creep recovery tests. Notably, components associated with retarded elasticity were associated with increased adhesion. Adhesiveness of samples varying in total protein and fat fell into two zones: one where adhesion was predicted based on surface energy and viscoelasticity, and one based solely on viscoelasticity.Subjects--Topical Terms:

890841
Food Science.

Food Structure and its Effects on the Perception of Taste and Texture.
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300 $a 169 p.
500 $a Source: Dissertations Abstracts International, Volume: 80-09, Section: A.
500 $a Publisher info.: Dissertation/Thesis.
500 $a Advisor: Khan, Saad;Drake, Mary;Johanningsmeier, Suzanne;Foegeding, Edward.
502 $a Thesis (Ph.D.)--North Carolina State University, 2018.
506 $a This item must not be sold to any third party vendors.
520 $a Food structure can be considered the conformation, connections, and arrangement of molecules in food occurring from molecular to macroscopic length scales. One key property derived from food structure is texture, a sensory percept based on both the underlying food structure and transformations that occur during oral processing. Texture is an important part of the eating experience and has recently been shown to modulate satiation and satiety by extending oral processing time. One hypothesis is that food structure can be leveraged to alter texture, with an overall goal of increasing satiation and satiety while maintaining overall quality. Therefore, the aim of this dissertation was to explore interrelations among food structure, oral processing, and perceived taste and texture. Two types of fluid food structures were investigated - beverages and caramels. Beverages were selected because increased viscosity - desirable for satiety - has historically been associated with decreased taste and aroma perception. Caramels are viscous, adhesive fluids that, unlike beverages, require chewing during oral processing, allowing determination of structural elements associated with adhesion. The first set of studies focused on texture-taste interactions in beverages. One study evaluated the effects of carboxymethyl cellulose (CMC) concentration relative to its critical overlap concentration (c*) on perceived sweet taste. In CMC solutions, taste suppression only occurred at concentrations well above c*. However, the same concentrations in a dairybased beverage did not suppress taste, despite higher viscosity. Confocal microscopy revealed microphase separation at CMC levels above 0.8%. The change in perceived sweet taste with increasing viscosity could not be explained due to differences in time intensity, suggesting that delayed temporality does not explain the lack of taste suppression in the dairy system. This indicates that the widely-reported taste suppression in polymer solutions above c* did not apply to beverages with complex microstructures. A second study established how perceived sweetness intensity of four common sweeteners changed when transitioning from fluid to thick fluid to semisolid food structures. A significant texture-sweetener interaction on iso-sweet taste was observed. The power function slope of non-nutritive sweeteners did not change with food structure; however, sweetener concentration required for iso-sweet taste and temporal progression of dominant sensory attributes did change. This indicates that sugar reduction strategies are not "one size fits all" in terms of product texture and desired sweetness level. A third study evaluated the role of mucoadhesion in modifying taste and texture perception in dairy-based beverages. Despite reported differences in mucoadhesion between a random coil polysaccharide and a modified starch, there were few effects on perceived taste and texture. The primary effect was due to hydrocolloid addition increasing viscosity and associated texture terms. However, sensory perception of basic tastes and flavor were not altered. Samples did not exhibit marked differences in the temporal progression of dominant sensory attributes. Results of this study underscore the importance of viscosity in altering texture without a significant effect on taste perception. For the final two studies, caramels were formulated to investigate how structural elements alter oral processing and texture perception. Hydrocolloid addition significantly increased hardness and reduced adhesiveness. This required more chews, greater jaw movement, and increased jaw muscle activity. This implies a hardness-adhesiveness interaction where jaw movements are altered in response to a combination of both parameters. Adhesion was modeled on viscoelastic parameters determined using creep recovery tests. Notably, components associated with retarded elasticity were associated with increased adhesion. Adhesiveness of samples varying in total protein and fat fell into two zones: one where adhesion was predicted based on surface energy and viscoelasticity, and one based solely on viscoelasticity.
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