A new version of this entry is available:
Loading...
Article
2023
Oral processing, rheology, and mechanical response: Relations in a two‐phase food model with anisotropic compounds
Oral processing, rheology, and mechanical response: Relations in a two‐phase food model with anisotropic compounds
Abstract (English)
Food‐material poses a challenging matrix for objective material scientific description that matches the consumers' perception. With eyes on the emerging structured food materials from alternative protein sources, objectively describing perceived texture characteristics became a topic of interest to the food industry. This work made use of the well‐known methodologies of jaw tracking and electromyography from the field of “food oral processing" and compared outcomes with mechanical responses to the deformation of model food systems to meat alternatives. To enable transferability to meat alternative products, an anisotropic structuring ingredient for alternative products, high‐moisture texturized vegetable protein (HM‐TVP), was embedded in an isotropic hydrocolloid gel. Data of the jaw movement and muscle activities exerted during mastication were modeled in a linear mixed model and set in relation to characteristic values obtained from small‐ and large‐strain deformation. For improvement of the model fit, this work makes use of two new data‐processing strategies in the field of oral processing: (i) Muscle activity data were set in relation to true forces and (ii) measured data were standardized and subjected to dimensional reduction. Based on that, model terms showed decreased p‐values on various oral processing features. As a key outcome, it could be shown that an anisotropic structured phase induces more lateral jaw movement than isotropic samples, as was shown in meat model systems.
File is subject to an embargo until
This is a correction to:
A correction to this entry is available:
This is a new version of:
Notes
Publication license
Publication series
Published in
Journal of texture studies, 54 (2023), 6, 808-823.
https://doi.org/10.1111/jtxs.12799.
ISSN: 1745-4603
Faculty
Institute
Examination date
Supervisor
Edition / version
Citation
DOI
ISSN
ISBN
Language
English
Publisher
Publisher place
Classification (DDC)
660 Chemical engineerin
Original object
Standardized keywords (GND)
Sustainable Development Goals
BibTeX
@article{Oppen2023,
url = {https://hohpublica.uni-hohenheim.de/handle/123456789/16123},
doi = {10.1111/jtxs.12799},
author = {Oppen, Dominic and Weiss, Jochen},
title = {Oral processing, rheology, and mechanical response: Relations in a two‐phase food model with anisotropic compounds},
journal = {Journal of texture studies},
year = {2023},
volume = {54},
number = {6},
}