Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Agustín Escardino 7, 46980, Paterna, Valencia, Spain.
Food Funct. 2018 Oct 17;9(10):5443-5454. doi: 10.1039/c8fo01483c.
Understanding how oral processing is altered in response to changes in the composition and mechanical properties of food provides useful information to design food with improved satiating capacity which is largely influenced by oral exposure. In turn, this information deepens the knowledge about the physiology of texture perception. Six yogurts were formulated with different amounts of protein and protein sources and addition of apple cubes: control (C), extra skimmed milk powder-added (MP), whey protein isolate-added (WPI), and whey protein microgels-added (WPM). In addition, MP was also added with maltodextrin (MPMD) and with fresh apple cubes (MPF). Activities of masseter, anterior temporalis and anterior digastric muscles during oral processing of each sample were recorded (electromyography), and jaw movement amplitudes in three dimensions were determined (jaw tracking system). The jaw muscle activities were highly dependent on the type of yogurt. Addition of apple cubes (MPF) almost doubled the oral processing time, number of chews, and muscle activity of all samples. MP and MPMD required similar but lower values of oral processing than MPF attributed to their reinforced network of milk protein. The lowest values were found for WPI, C and WPM, indicating a weaker, more fluid material. These behavioral results, which clearly differentiate the samples, are discussed in connection to the rheological and sensory properties of the yogurts. This study suggests that adding apple cubes significantly alters the oral processing pattern, such that they may be a more effective way of increasing the oral processing time (time exposure) compared to more subtle changes in the protein amount or source. Nevertheless, changes in the protein amount and source also affected, although to a lesser extent, the behavioral, rheological, and sensory properties of yogurt.
了解口腔加工如何响应食物成分和机械性能的变化而改变，为设计具有改善饱腹感的食品提供了有用的信息，而饱腹感在很大程度上受到口腔暴露的影响。反过来，这一信息加深了对质地感知生理学的认识。六种酸奶采用不同量的蛋白质和蛋白质来源，并添加苹果块：对照（C）、额外添加脱脂奶粉（MP）、添加乳清蛋白分离物（WPI）和添加乳清蛋白微凝胶（WPM）。此外，MP 还添加了麦芽糊精（MPMD）和新鲜苹果块（MPF）。记录了口腔加工每个样品时咀嚼肌（咬肌、前颞肌和前二腹肌）的活动（肌电图），并确定了三维下颌运动幅度（下颌跟踪系统）。下颌肌肉活动高度依赖于酸奶的类型。添加苹果块（MPF）几乎使所有样品的口腔加工时间、咀嚼次数和肌肉活动增加了一倍。MP 和 MPMD 所需的口腔加工时间和咀嚼次数与 MPF 相似，但数值较低，这归因于它们强化的乳蛋白网络。WPI、C 和 WPM 的值最低，表明其质地更弱、更具流动性。这些行为结果清楚地区分了样品，与酸奶的流变学和感官特性相关联进行了讨论。本研究表明，添加苹果块显著改变了口腔加工模式，与更微妙的蛋白质含量或来源变化相比，它们可能是增加口腔加工时间（时间暴露）的更有效方法。然而，蛋白质含量和来源的变化也会影响酸奶的行为、流变学和感官特性，尽管影响程度较小。
