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Impact of texture TDS and flavour TDS tasks and of chocolate-chip biscuit characteristics on oral processing features

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Impact of texture TDS and flavour TDS tasks and of chocolate-chip biscuit characteristics on oral processing features

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dc.contributor.author Rizo, A. es_ES
dc.contributor.author Jimenez-Pérez, I. es_ES
dc.contributor.author Camacho-García, Andrés es_ES
dc.contributor.author Fiszman, S. es_ES
dc.contributor.author Pérez-Soriano, P. es_ES
dc.contributor.author Tarrega, A. es_ES
dc.date.accessioned 2020-12-05T04:32:39Z
dc.date.available 2020-12-05T04:32:39Z
dc.date.issued 2019-09 es_ES
dc.identifier.issn 0950-3293 es_ES
dc.identifier.uri http://hdl.handle.net/10251/156511
dc.description.abstract [EN] The objective of the present study was to investigate differences in oral activity when biscuits of the same type but with subtle composition differences are consumed and how performing a Temporal Dominance of Sensations (TDS) task modifies the way one eats. In addition, comparisons were made between performing a texture TDS (T-TDS) and a flavour TDS (F-TDS). Oral activity while eating biscuits with and without conducting a TDS task was recorded using a 3.dimensional motion capture system to monitor the evolution of jaw movements. The results showed that oral activity evolved over the consumption time, differed depending on the texture of the sample and was affected to a small but significant extent when a TDS task was performed simultaneously (the differences averaged < 4 cycles, 1 s in duration, 0.1 cycles/s in frequency, and 1 mm in lateral displacement). The biscuit samples were affected equally. Almost no differences were found on comparing oral activity during the execution of the T-TDS and the F-TDS tasks. Overall, the present results show differences in oral activity even for food products of the same category with subtle differences in composition. Performing TDS tasks (regardless of their modality) during sample consumption affected the total number, frequency and lateral amplitude of the chewing movements which should be taken into account for future research. However, these differences were small and affected both samples equally. es_ES
dc.description.sponsorship The authors are grateful to the Spanish Ministry of the Economy and Competitiveness (AGL-2016-75403-R, Spain) and to the Regional Government of Valencia (Project Prometeo 2017/189, Spain) for financial support. es_ES
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation.ispartof Food Quality and Preference es_ES
dc.rights Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) es_ES
dc.subject Biscuits es_ES
dc.subject Video monitoring es_ES
dc.subject Oral Processing es_ES
dc.subject Jaw motion es_ES
dc.subject Mastication es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.subject.classification TEORIA DE LA SEÑAL Y COMUNICACIONES es_ES
dc.title Impact of texture TDS and flavour TDS tasks and of chocolate-chip biscuit characteristics on oral processing features es_ES
dc.type Artículo es_ES
dc.type Comunicación en congreso es_ES
dc.identifier.doi 10.1016/j.foodqual.2019.04.005 es_ES
dc.relation.projectID info:eu-repo/grantAgreement/GVA//PROMETEO%2F2017%2F189/ES/2017-2021 LINCE. Innovation, Quality and Development of Cereal Based Foods (Leading INnovation in CEreals, LINCE)/ es_ES
dc.relation.projectID info:eu-repo/grantAgreement/MINECO//AGL2016-75403-R/ES/LA ESTRUCTURA Y TEXTURA DE LOS ALIMENTOS COMO MODULADORES DE LOS MECANISMOS DE PROCESADO ORAL Y DINAMICA DE SU PERCEPCION SENSORIAL/ es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament es_ES
dc.contributor.affiliation Universitat Politècnica de València. Instituto Universitario Mixto de Biomecánica de Valencia - Institut Universitari Mixt de Biomecànica de València es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Comunicaciones - Departament de Comunicacions es_ES
dc.description.bibliographicCitation Rizo, A.; Jimenez-Pérez, I.; Camacho-García, A.; Fiszman, S.; Pérez-Soriano, P.; Tarrega, A. (2019). Impact of texture TDS and flavour TDS tasks and of chocolate-chip biscuit characteristics on oral processing features. Food Quality and Preference. 76:109-117. https://doi.org/10.1016/j.foodqual.2019.04.005 es_ES
dc.description.accrualMethod S es_ES
dc.relation.conferencename 8th European Conference on Sensory and Consumer Research (EuroSense 2018) es_ES
dc.relation.conferencedate Septiembre 02-05,2018 es_ES
dc.relation.conferenceplace Verona, Italy es_ES
dc.relation.publisherversion https://doi.org/10.1016/j.foodqual.2019.04.005 es_ES
dc.description.upvformatpinicio 109 es_ES
dc.description.upvformatpfin 117 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 76 es_ES
dc.relation.pasarela S\396713 es_ES
dc.contributor.funder Generalitat Valenciana es_ES
dc.contributor.funder Ministerio de Economía y Competitividad es_ES


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