Oral processing and dynamics of texture perception in commercial gluten-free breads

There is an increasing demand for gluten-free products, with the texture being a critical aspect. The aim of this work was to study the food bolus properties of gluten-free breads in relation to the dynamics of sensations perceived during its consumption. In this study, five-commercial gluten-free b...

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Autores: Puerta Gil, Patricia, Laguna Cruañes, Laura, Villegas, Beatriz, Rizo, Arantxa, Fiszman, Susana, Tárrega, Amparo
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2020
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/209528
Acceso en línea:http://hdl.handle.net/10261/209528
Access Level:acceso abierto
Palabra clave:Gluten-free bread
Texture
Bolus properties
Dynamic sensations
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spelling Oral processing and dynamics of texture perception in commercial gluten-free breadsPuerta Gil, PatriciaLaguna Cruañes, LauraVillegas, BeatrizRizo, ArantxaFiszman, SusanaTárrega, AmparoGluten-free breadTextureBolus propertiesDynamic sensationsThere is an increasing demand for gluten-free products, with the texture being a critical aspect. The aim of this work was to study the food bolus properties of gluten-free breads in relation to the dynamics of sensations perceived during its consumption. In this study, five-commercial gluten-free breads and two regular breads were analysed for their texture, crumb structure, and moisture content. Bread bolus particle size after three chews, bolus characteristics at the swallowing point, and oral activity were determined. The dynamics of textural sensations during bread consumption was evaluated using the temporal dominance of sensations (TDS) technique. Texture and structure properties vary among gluten-free breads being some of them close to regular breads (crumb with more and smaller cells that shows low hardness and high springiness) that lead to different in-mouth breakdown and TDS patterns. At the beginning, harder breads with low springiness values resulted in hard dominant sensations, in contrast, breads with low hardness and high springiness values were perceived soft and spongy. Breads that fragmented into a greater number of small size particles created crumbly and sandy sensations, characteristic of gluten-free breads with large air cell sizes. Compact sensation appeared in breads with low saliva uptake during bolus formation, while pasty and sticky sensations were related to a cohesive and adhesive bolus, respectively. Not only structure and mechanical properties, but also its oral behaviour in terms of fragmentation and bolus formation can fully explain the dynamics of texture perception of gluten-free breads.Authors are grateful to the Spanish Ministry of the Economy and Competitiveness for financial support (project AGL-2016-75403-R) and for the Juan de la Cierva contract for author Laura Laguna (IJCI-2016-27427, support of EU FEDER funds). Furthermore, to Generalitat Valenciana (Project Prometeo 2017/189).Peer reviewedElsevierMinisterio de Economía y Competitividad (España)Generalitat ValencianaEuropean CommissionConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202020202020info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Postprintinfo:eu-repo/semantics/acceptedVersionhttp://hdl.handle.net/10261/209528reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2016-75403-Rhttps://doi.org/10.1016/j.foodres.2020.109233Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/2095282026-05-22T06:33:51Z
dc.title.none.fl_str_mv Oral processing and dynamics of texture perception in commercial gluten-free breads
title Oral processing and dynamics of texture perception in commercial gluten-free breads
spellingShingle Oral processing and dynamics of texture perception in commercial gluten-free breads
Puerta Gil, Patricia
Gluten-free bread
Texture
Bolus properties
Dynamic sensations
title_short Oral processing and dynamics of texture perception in commercial gluten-free breads
title_full Oral processing and dynamics of texture perception in commercial gluten-free breads
title_fullStr Oral processing and dynamics of texture perception in commercial gluten-free breads
title_full_unstemmed Oral processing and dynamics of texture perception in commercial gluten-free breads
title_sort Oral processing and dynamics of texture perception in commercial gluten-free breads
dc.creator.none.fl_str_mv Puerta Gil, Patricia
Laguna Cruañes, Laura
Villegas, Beatriz
Rizo, Arantxa
Fiszman, Susana
Tárrega, Amparo
author Puerta Gil, Patricia
author_facet Puerta Gil, Patricia
Laguna Cruañes, Laura
Villegas, Beatriz
Rizo, Arantxa
Fiszman, Susana
Tárrega, Amparo
author_role author
author2 Laguna Cruañes, Laura
Villegas, Beatriz
Rizo, Arantxa
Fiszman, Susana
Tárrega, Amparo
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Ministerio de Economía y Competitividad (España)
Generalitat Valenciana
European Commission
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Gluten-free bread
Texture
Bolus properties
Dynamic sensations
topic Gluten-free bread
Texture
Bolus properties
Dynamic sensations
description There is an increasing demand for gluten-free products, with the texture being a critical aspect. The aim of this work was to study the food bolus properties of gluten-free breads in relation to the dynamics of sensations perceived during its consumption. In this study, five-commercial gluten-free breads and two regular breads were analysed for their texture, crumb structure, and moisture content. Bread bolus particle size after three chews, bolus characteristics at the swallowing point, and oral activity were determined. The dynamics of textural sensations during bread consumption was evaluated using the temporal dominance of sensations (TDS) technique. Texture and structure properties vary among gluten-free breads being some of them close to regular breads (crumb with more and smaller cells that shows low hardness and high springiness) that lead to different in-mouth breakdown and TDS patterns. At the beginning, harder breads with low springiness values resulted in hard dominant sensations, in contrast, breads with low hardness and high springiness values were perceived soft and spongy. Breads that fragmented into a greater number of small size particles created crumbly and sandy sensations, characteristic of gluten-free breads with large air cell sizes. Compact sensation appeared in breads with low saliva uptake during bolus formation, while pasty and sticky sensations were related to a cohesive and adhesive bolus, respectively. Not only structure and mechanical properties, but also its oral behaviour in terms of fragmentation and bolus formation can fully explain the dynamics of texture perception of gluten-free breads.
publishDate 2020
dc.date.none.fl_str_mv 2020
2020
2020
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Postprint
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/209528
url http://hdl.handle.net/10261/209528
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2016-75403-R
https://doi.org/10.1016/j.foodres.2020.109233
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
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