Enabling the Rational Design of Low-Fat Snack Foods: Insights from In Vitro Oral Processing

Boehm, Michael; Yakubov, Gleb E.; Delwiche, Jeannine; Stokes, Jason R; Baier, Stefan K.

Abstract

Texture perception can be conceptualized as an emergent cognitive response to several of the physical and chemical properties of a food. Contemporary oral processing research is focused on revealing the relationships between the sensory perceptions and the food properties, with the goal of enabling rational product design. One major challenge is the complexity of molecular and biocolloid interactions, underpinning even simple texture properties. Here, we will introduce the in vitro oral processing approach, which divides oral processing into discrete units of operation (first bite, comminution, granulation, bolus formation, and tribology) and then systematically investigates the material properties that govern each specific oral processing unit operation without the added complexity inherent to biological systems. We will describe how we used the approach to rationally design a low-fat potato chip by investigating the impact from adding back, to a low fat potato chip, a small amount of oil mixed with the surface active agent polyglycerol polyricinoleate (PGPR). The relevance of instrumental measures was validated by sensory assessment wherein panelists ranked the perceived oiliness of three different types of potato chips. The sensory results indicated that perceived oiliness was higher when the low- fat potato chip was supplemented with a 0.5% by weight topical coating (0.5% by weight 15% by weight PGPR in oil mixture) compared to the unaltered low-fat potato chip. The perceived difference in oiliness was found to correspond to in vitro transient friction of saliva in the presence and absence of PGPR. These results illustrate how dividing oral processing into distinct phases allows one to more readily align sensory and in vitro measures, allowing for integration of the two disciplines and more rational design when modifying macronutrients.

Citation

Boehm, M., Yakubov, G. E., Delwiche, J., Stokes, J. R., & Baier, S. K. (2019). Enabling the Rational Design of Low-Fat Snack Foods: Insights from In Vitro Oral Processing. Journal of Agricultural and Food Chemistry, 67(32), 8725-8734. https://doi.org/10.1021/acs.jafc.9b02121

• Journal Article Type: Article
• Acceptance Date: Jul 12, 2019
• Online Publication Date: Jul 12, 2019
• Publication Date: Jul 12, 2019
• Deposit Date: Jul 12, 2019
• Publicly Available Date: Jul 13, 2020
• Journal: Journal of Agricultural and Food Chemistry
• Print ISSN: 0021-8561
• Electronic ISSN: 1520-5118
• Publisher: American Chemical Society
• Peer Reviewed: Peer Reviewed
• Volume: 67
• Issue: 32
• Pages: 8725-8734
• DOI: https://doi.org/10.1021/acs.jafc.9b02121
• Keywords: rational design; in vitro; oral processing; low fat; starch; rheology; tribology; texture; granulation; bolus
• Public URL: https://nottingham-repository.worktribe.com/output/2303079
• Publisher URL: https://pubs.acs.org/doi/10.1021/acs.jafc.9b02121
• Additional Information: This document is the Accepted Manuscript version of a Published Work that appeared in final form in ACS Journal of Agricultural and Food Chemistry, copyright © American chemical Society after peer review and technical editing by the publisher. To access the final edited and published work see https://doi.org/10.1021/acs.jafc.9b02121