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Oral Processing of Low Water Content Foods – A Development to Hutchings and Lillford's Breakdown Path

Hawthornthwaite, David, Ramjan, Yaneez, Rosenthal, Andrew
Journal of texture studies 2015 v.46 no.3 pp. 212-218
butter, deglutition, dried foods, dysphagia, models, pastes, peanuts, people, sensation, stickiness, texture, water content
The “hard‐to‐swallow” phenomenon previously reported for peanut paste has been investigated for other oil seed butters. The temporal dominance of sensation (TDS) technique showed similar findings, adding to the list of materials that do not follow Hutchings and Lillford's breakdown path (Journal of Texture Studies 19: 103–115). From our data, we propose a modification to the Hutchings and Lillford model that allows for initial hydration of dry foods. The model holds well for oil seed pastes and may also help to explain the behavior of some dry, carbohydrate‐rich foods previously constrained to fit extant models. Because 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. PRACTICAL APPLICATIONS: Modeling oral processing may help us to understand the triggers for swallowing and thus assist people with swallowing difficulties (dysphagia). The much cited model developed by Hutchings and Lillford appears not to hold for all foods and exceptions necessarily require further investigation. This paper considers other published studies on oral processing of low water foods, offering an alternative interpretation to those previously given.