Gıdaların Oral Prosesi Süresince Dokusal Özelliklerini Ölçmek Için Tekstür Analiz Cihazına Uyumlu Çiğneme, Çene Sistemleri Ve Yeni Test Metotlarının Geliştirilmesi

Food texture is the

mechanical, geometric and surface properties of a product that can be perceived

by mechanical, tactile, visual and auditory receptors and is considered one of

the most important quality criteria of foods. Textural features have a significant

impact on many factors such as the decision to purchase/consume food, the

pleasure taken during consumption, the appetite, the perception of aroma and

taste components and general acceptability and are an indispensable part of

product development and quality control studies. Textural properties of foods

can be evaluated by sensory and instrumental methods. Sensory evaluation, which

is a subjective analysis method, provides intuitive and accurate data, but it may

be affected by the physiological, psychological, cultural, social and economic

levels of the panelists. In instrumental methods, the mechanical movements that

foods are exposed to during the processing and storage processes are imitated

by using various probes and measurement systems, and textural parameters are

calculated using the responses of the food sample to these movements. However,

the evaluation environment in these imitative and indirect methods is quite

different from the real chewing stage, so the results obtained from these systems

do not fully reflect the human sense and the method may be insufficient to

measure the real consumption quality of foods. On the other hand, the most

important and dominant signals in the in

vivo evaluation of food texture are received from the oral sensation that

occurs during the processing of food in the mouth, and mechanical processes

such as biting and chewing constitute the most important stages during the

processing of food in the mouth.