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Oral processing of low water content foods: a development to Hutchings and Lillford’s breakdown path

Hawthornethwaite, David; Ramjan, Yaneez; Rosenthal, Andrew J.

Authors

David Hawthornethwaite

Yaneez Ramjan

Andrew J. Rosenthal andrew.rosenthal@nottingham.ac.uk



Abstract

The “hard to swallow” phenomenon previously reported for peanut paste has been investigated for other oil seed butters. The Temporal Dominance of Sensations (TDS) technique showed similar findings, adding to the list of materials which do not follow Hutchings and Lillford’s break down path (Journal of Texture Studies 19: 103-115). From our data we propose a modification to the Hutchings and Lillford model which allows for initial hydration of dry foods. The model holds well for oil seed pastes and may also help to explain the behaviour of some dry, carbohydrate rich, foods previously constrained to fit extant models.

Since TDS does not measure the magnitude of an attribute, we undertook Time Intensity studies to assess stickiness of peanut pastes during oral processing. In the absence of another attribute becoming dominant, the intensity of sticky/cohesive sensations may remain paramount but diminish in intensity, prior to swallowing.

Journal Article Type Article
Publication Date Jun 11, 2015
Journal Journal of Texture Studies
Print ISSN 0022-4901
Electronic ISSN 1745-4603
Publisher Wiley
Peer Reviewed Peer Reviewed
Volume 46
Issue 3
APA6 Citation Hawthornethwaite, D., Ramjan, Y., & Rosenthal, A. J. (2015). Oral processing of low water content foods: a development to Hutchings and Lillford’s breakdown path. Journal of Texture Studies, 46(3), https://doi.org/10.1111/jtxs.12126
DOI https://doi.org/10.1111/jtxs.12126
Keywords Dry foods; Low water content; Oral processing; Hutchings and Lillford’s break down path; Temporal dominance of sensations; Hard to swallow oil seed paste
Publisher URL http://onlinelibrary.wiley.com/doi/10.1111/jtxs.12126/abstract
Copyright Statement Copyright information regarding this work can be found at the following address: http://eprints.nottingh.../end_user_agreement.pdf
Additional Information This is the peer reviewed version of the following article: Hawthornthwaite, D., Ramjan, Y. and Rosenthal, A. (2015), Oral Processing of Low Water Content Foods – A Development to Hutchings and Lillford's Breakdown Path. J Texture Stud, 46: 212–218. doi:10.1111/jtxs.12126, which has been published in final form at http://onlinelibrary.wi...11/jtxs.12126/abstract. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Self-Archiving.

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Copyright Statement
Copyright information regarding this work can be found at the following address: http://eprints.nottingham.ac.uk/end_user_agreement.pdf





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