Capuano Edoardo, Pellegrini Nicoletta, van Bommel Ruben, Stieger Markus
Food Quality and Design Group, Wageningen University, Wageningen, the Netherlands.
Food Quality and Design Group, Wageningen University, Wageningen, the Netherlands; Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Udine, Italy.
Food Res Int. 2020 Nov;137:109692. doi: 10.1016/j.foodres.2020.109692. Epub 2020 Sep 16.
The effect of the degree of nut mastication on bioavailability of their nutrients has been established previously. In contrast, the effect of incorporation of nuts into composite food matrixes on oral processing behaviour and structural breakdown has been studied scarcely. This study aimed to investigate the effect of incorporation of hazelnuts into bread matrixes in comparison with plain hazelnuts on bolus properties and chewing behaviour. Amount of plain hazelnuts was varied to investigate the effect of portion size on bolus properties and chewing behaviour. Bolus particle size distribution was obtained by image analysis of expectorated boli by n = 20 participants. Median bolus particle diameter (d) and broadness of particle size distribution (b) were quantified by fitting the cumulative area distribution curve with a modified Rosin-Rammler function. Oral processing behaviour (number of chews, chewing time, chewing frequency) was quantified by means of a stopwatch. Mastication of two hazelnuts resulted in smaller d than mastication of six hazelnuts or mastication of two hazelnuts in white bread or baguette. Chewing time of two hazelnuts was significantly shorter than chewing time of six hazelnuts or chewing time of two hazelnuts in white bread or baguette, while chewing frequency did not differ between foods. d of six hazelnuts did not significantly differ from d of two hazelnuts in either bread matrix. Broadness b of the particle size distribution was significantly smaller for six hazelnuts compared to the other foods. We conclude that d was affected by bite size or bite volume rather than by incorporation of hazelnuts into bread. We suggest that incorporation of hazelnuts into bread matrixes has a relatively small impact on size of hazelnut bolus particles produced upon mastication.
坚果咀嚼程度对其营养成分生物利用度的影响此前已得到证实。相比之下，将坚果纳入复合食物基质对口腔加工行为和结构分解的影响鲜有研究。本研究旨在探究将榛子纳入面包基质中与单纯榛子相比，对食团特性和咀嚼行为的影响。改变单纯榛子的量以研究份量大小对食团特性和咀嚼行为的影响。通过对n = 20名参与者咳出的食团进行图像分析，获得食团粒径分布。通过用修正的罗辛-拉姆勒函数拟合累积面积分布曲线，对食团中位粒径（d）和粒径分布宽度（b）进行量化。通过秒表对口腔加工行为（咀嚼次数、咀嚼时间、咀嚼频率）进行量化。咀嚼两颗榛子产生的d值小于咀嚼六颗榛子或在白面包或法棍面包中咀嚼两颗榛子产生的d值。两颗榛子的咀嚼时间显著短于六颗榛子的咀嚼时间或在白面包或法棍面包中咀嚼两颗榛子的咀嚼时间，而不同食物间的咀嚼频率没有差异。在两种面包基质中，六颗榛子的d值与两颗榛子的d值没有显著差异。与其他食物相比，六颗榛子的粒径分布宽度b显著更小。我们得出结论，d值受咬大小或咬体积的影响，而非榛子纳入面包的影响。我们认为，将榛子纳入面包基质对咀嚼时产生的榛子食团颗粒大小的影响相对较小。
