Skip to main content

Research Repository

Advanced Search

Oral processing of crackers: changes in the secondary textural characteristics

Rosenthal, Andrew J.; Pang, Alexander


Andrew J. Rosenthal E-mail:

Alexander Pang


To investigate the secondary textural properties associated with the later stages of oral processing, Melba toast and cream crackers were milled to minimize sensations associated with the first bite. Assessors used the Temporal Dominance of Sensations technique to document their experience of eating these biscuit crumbs. Two sensations, " sticks to palate " and " compacted on teeth " , dominated the significant sensations during oral processing. Similarities between these biscuit crumbs and the behaviour of other low water, low fat foods during oral processing exists. This behaviour is inconsistent with the Hutchings and Lillford breakdown path, but shows similarities to what takes place in a domestic food processor when liquid is added to a dry powder to produce a dough. It is suggested that foods with varying levels of initial structure could embark on oral processing from different points in the breakdown path. Practical Application This paper helps us understand the breakdown path of dry, carbohydrate rich foods like crackers.

Journal Article Type Article
Publication Date Aug 23, 2018
Journal Journal of Nutrition, Food and Lipid Science
Publisher Ocimum Scientific Publishers
Peer Reviewed Peer Reviewed
Volume 1
Issue 1
Pages 1-5
APA6 Citation Rosenthal, A. J., & Pang, A. (2018). Oral processing of crackers: changes in the secondary textural characteristics. Journal of Nutrition, Food and Lipid Science, 1(1), 1-5.
Keywords Breakdown path; Chewing; Low water food; Mastication; Models of swallowing; Moisture map; Oral processing; Secondary textural characteristics
Publisher URL