An Objective and Subjective Characterization of the Oral Processing of Six Solid Foods

Abstract

Research of food oral processing is turning into progressively more needed with the increase of elderly people around the world. A new strategy for instrumental assessment of texture perception is needed, being also desirable to measure dynamic bolus formation and rheological properties for a better understanding. Banana, apple, carrot, cured ham, peanut and potato chips are solid foods with very different texture. Kramer test, performed with a miniature cell, could be very appropriate to establish an instrumental standardized approach of solid foods texture evaluation, and even of bolus counterparts, enables to know how foods mechanical properties change during dynamic oral processing.