Temporal dominance of sensations of peanuts and peanut products in relation to Hutchings and Lillford’s “breakdown path"

Rosenthal, Andrew J. and Share, Carmen (2014) Temporal dominance of sensations of peanuts and peanut products in relation to Hutchings and Lillford’s “breakdown path". Food Quality and Preference, 32 (Part C). pp. 311-316. ISSN 0950-3293

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Abstract

Hutchings and Lillford’s (Journal of Texture Studies, 19, 103-115, 1988) proposed a “breakdown path” whereby particle size reduction occurs through mastication in conjunction with the secretion of saliva to form a swallowable bolus. The swallowing trajectory of whole peanuts, peanut meal and peanut paste were studied with the temporal dominance of sensations technique. The sensations for whole peanuts progressed from hard, to crunchy, to chewy, to soft and ended compacted on teeth. Predictably peanut meal missed out the first two sensations, progressing from chewy, to soft and ending compacted on teeth. However peanut paste, which starts as a soft suspension with relatively little structure appears to thicken and stick to the palate during oral processing. We propose that the “hard to swallow” sensation elicited by peanut paste may be due to water absorption from the saliva as they mix in the mouth.

Item Type: Article
Keywords: Breakdown path, Mastication, Oral Processing, Oral Trajectory, Peanut, Peanut Butter, Swallowing, TDS, Temporal Dominance of Sensations, Texture
Schools/Departments: University of Nottingham, UK > Faculty of Science > School of Biosciences > Division of Food Sciences
Identification Number: https://doi.org/10.1016/j.foodqual.2013.09.004
Depositing User: Rosenthal, Andrew
Date Deposited: 11 Nov 2016 09:51
Last Modified: 13 Nov 2016 04:49
URI: http://eprints.nottingham.ac.uk/id/eprint/38661

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