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Contents list

The role of marine n-3 fatty acids in improving cardiovascular health: a review

Chemopreventive properties of raisins originating from Greece in colon cancer cells

Intestinal anti-inflammatory activity of red wine extract: unveiling the mechanisms in colonic epithelial cells

Hass avocado modulates postprandial vascular reactivity and postprandial inflammatory responses to a hamburger meal in healthy volunteers

Blueberry juice causes potent relaxation of rat aortic rings via the activation of potassium channels and the H₂S pathway

Attenuation of glycemic responses by oat β-glucan solutions and viscoelastic gels is dependent on molecular weight distribution

Consumption of organic diets does not affect intake and absorption of zinc and copper in men – evidence from two cross-over trials

An aqueous extract of Murraya koenigii leaves induces paraoxonase 1 activity in streptozotocin induced diabetic mice

Effect of luteolin and apigenin on rosmarinic acid bioavailability in Caco-2 cell monolayers

A model to predict the ATP equivalents of macronutrients absorbed from food

Fluid mechanics of eating, swallowing and digestion – overview and perspectives

The protective effect of menhaden oil in the oxidative damage and renal necrosis due to dietary choline deficiency

Long-term intake of sesamin improves left ventricular remodelling in spontaneously hypertensive rats

Oral processing of two milk chocolate samples

Phyto-power dietary supplement potently inhibits dimethylnitrosamine-induced liver fibrosis in rats

Antioxidant activity and oxidative stress protection of duck proteins hydrolysates in SK-N-SH cells

Mango (Mangifera indica L.) peel extract fractions from different cultivars differentially affect lipid accumulation in 3T3-L1 adipocyte cells

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Food & Function Vol - 4 Issue - 2

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Food & Function Vol -2

Food & Function Vol -1

Oral processing of two milk chocolate samples

Content Provider	Royal Society of Chemistry (RSC)
Author	Wolf, Bettina Carvalho-da-Silva, Ana Margarida Hort, Joanne Taylor, Will Damme, Isabella Van
Copyright Year	2013
Abstract	Oral processing of two milk chocolates, identical in composition and viscosity, was investigated to understand the textural behaviour. Previous studies had shown differences in mouthcoating and related attributes such as time of clearance from the oral cavity to be most discriminating between the samples. Properties of panellists' saliva, with regard to protein concentration and profile before and after eating the two chocolates, were included in the analysis but did not reveal any correlation with texture perception. The microstructure of the chocolate samples following oral processing, which resembled an emulsion as the chocolate phase inverts in-mouth, was clearly different and the sample that was found to be more mouthcoating appeared less flocculated after 20 chews. The differences in flocculation behaviour were mirrored in the volume based particle size distributions acquired with a laser diffraction particle size analyser. The less mouthcoating and more flocculated sample showed a clear bimodal size distribution with peaks at around 40 and 500 μm, for 10 and 20 chews, compared to a smaller and then diminishing second peak for the other sample following 10 and 20 chews, respectively. The corresponding mean particle diameters after 20 chews were 184 ± 23 and 141 ± 10 μm for the less and more mouthcoating samples, respectively. Also, more of the mouthcoating sample had melted after both 10 and 20 chews (80 ± 8% compared to 72 ± 10% for 20 chews). Finally, the friction behaviour between a soft and hard surface (elastopolymer/steel) and at in-mouth temperature was investigated using a commercial tribology attachment on a rotational rheometer. Complex material behaviour was revealed. Observations included an unusual increase in friction coefficient at very low sliding speeds, initially overlapping for both samples, to a threefold higher value for the more mouthcoating sample. This was followed by a commonly observed decrease in friction coefficient with increasing sliding speed (mixed and elasto-hydrodynamic regime), steeper in the case of the more mouthcoating sample until the differences between the two samples became negligible at a sliding speed of ≈0.2 mm s−1. The stark differences in the tribological behaviour in these regimes begin to allow correlation of data from sensory and physical measurements based on insight into the underlying material behaviour. The complex picture also included comparable behaviour of both samples in the late stages of the elasto-hydrodynamic regime and the early stages of the hydrodynamic regime, until a change of slope was observed and then, at higher sliding speeds, the less mouthcoating sample showed higher friction coefficients. In conclusion, this research uncovered novel correlations of a complex food composite between the sensory behaviour and the physical material properties relating to melting and friction behaviour.
Starting Page	461
Ending Page	469
Page Count	9
File Format	HTM / HTML PDF
ISSN	20426496
Volume Number	4
Issue Number	3
Journal	Food & Function
DOI	10.1039/c2fo30173c
Language	English
Publisher	Royal Society of Chemistry
Access Restriction	Open
Subject Keyword	Viscosity Saliva Protein Chocolate Emulsion Flocculation Laser Diffraction Micrometre Tribology Rheometer Friction
Content Type	Text
Resource Type	Article
Subject	Medicine Food Science

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Oral processing of two milk chocolate samples

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