Independent and combined impact of texture manipulation on oral processing behaviours among faster and slower eaters
R. Janani, Vicki Wei Kee Tan, Ai Ting Goh, Michelle Choy, Amanda JiaYing Lim, Pey Sze Teo, Markus Stieger, Ciarán G. Forde
Abstract
: Combinations of texture manipulations have the largest impact in moderating oral processing behaviours, and this is consistent across 'faster' and 'slower' eaters. Changing food-texture presents an effective strategy to guide reformulation of product sensory properties to better regulate eating rate and energy intake, regardless of an individual's natural eating-style.
Topics & Concepts
Food scienceTexture (cosmology)LubricationPortion sizeSoft drinkMaterials scienceMathematicsComposite materialChemistryComputer scienceArtificial intelligenceImage (mathematics)Nutritional Studies and DietObesity, Physical Activity, DietSensory Analysis and Statistical Methods