AbstractTexture perception is one of the most important factors in food acceptance, yet population-wide differences in texture sensations are not well understood. The variation in texture perception across populations is thought to depend on oral tactile sensitivity and oral processing behaviors. To address this hypothesis, we aimed to measure tactile acuity with a battery of tests and quantitate the relationship to oral processing. The study was performed on 98 participants, in 3 age groups (20-25, 35-45, or over 62). Two main measures of oral sensitivity were performed: to assess bite force, subjects were asked to discriminate between foam samples of varying hardness. Secondly, to assess lingual sensitivity the subjects were asked to identify 3D printed shapes, ranging from 3mm to 8mm, using their tongue, as well as identify confectionary letters. Additionally, chewing efficiency was measured through assessing each participants ability to mix two-colored chewing gum. In general, we found that sensitivity and chewing efficiency in the younger age groups was superior to that of older adults (p<0.0001). We also found a positive linear trend between bite force sensitivity and chewing efficiency with younger participants, a trend not found in older participants. We found no significant relationship between age groups for bite force and chewing efficiency, suggesting that age-related declines in bite force sensitivity are not a significant cause of altered oral processing ability. These results help bolster evidence that sensitivity and oral processing are related, as well previously reported declines in both as people age.
Modifying gluten-free bread's structure using different baking conditions: Impact on oral processing and texture perception
