THE STRUCTURE AND TEXTURE OF FOOD AS MODULATORS OF THE MECHANISMS OF ORAL AND DYNAMIC PROCESSING OF THEIR SENSORY PERCEPTION (Q3188019)
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Project Q3188019 in Spain
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | THE STRUCTURE AND TEXTURE OF FOOD AS MODULATORS OF THE MECHANISMS OF ORAL AND DYNAMIC PROCESSING OF THEIR SENSORY PERCEPTION |
Project Q3188019 in Spain |
Statements
60,500.0 Euro
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121,000.0 Euro
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50.0 percent
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30 December 2016
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31 December 2020
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AGENCIA CONSEJO SUPERIOR DE INVESTIGACIONES CIENTIFICAS
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39°30'14.11"N, 0°26'31.56"W
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46190
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LOS SERES HUMANOS COMEMOS PARA PROVEER AL ORGANISMO DE NUTRIENTES Y ENERGIA, PERO A SU VEZ NOS PROPORCIONA PLACER Y DISFRUTE, LO QUE CONSTITUYE UNA FUNCION SOCIAL Y PSICOLOGICA ESENCIAL PARA NUESTRO BIENESTAR. MIENTRAS COMEMOS, LOS ALIMENTOS SE VAN TRANSFORMANDO EN LA BOCA HASTA FORMAR UN BOLO ADECUADO PARA QUE SU DEGLUCION SEA COMODA Y SEGURA. DURANTE LA MASTICACION TIENE LUGAR LA REDUCCION DEL TAMAÑO, LA AGLOMERACION, LA HIDRATACION Y LA LUBRICACION DEL ALIMENTO. EN TODO ESTE PROCESO INTERVIENE LA SALIVA QUE ADEMAS ES RESPONSABLE DE UNA DIGESTION INCIPIENTE DEL ALIMENTO (HIDROLISIS ENZIMATICA). LAS PERSONAS ADAPTAN SU MASTICACION A LAS PROPIEDADES DE BOLO QUE SE ESTA FORMANDO DE MODO QUE LAS SENSACIONES QUE SE PERCIBEN EN LA BOCA VARIAN DE FORMA CONTINUADA, PRINCIPALMENTE POR LA PROGRESIVA MODIFICACION DE LA ESTRUCTURA DEL BOLO, Y LA LIBERACION, TAMBIEN PROGRESIVA, DE DIFERENTES ESTIMULOS. EL CONOCIMIENTO DE LOS FACTORES QUE RIGEN ESTA DINAMICA DE PERCEPCION DE TEXTURA Y SABOR EN LA BOCA ES IMPRESCINDIBLE PARA EL DISEÑO DE PRODUCTOS CON TEXTURAS Y ESTRUCTURAS ESPECIFICAS, DIRIGIDAS O PROGRAMADAS Y QUE PROPORCIONEN DETERMINADAS SENSACIONES DURANTE SU CONSUMO._x000D_ DURANTE LOS ULTIMOS AÑOS, LOS ESFUERZOS EN ESTA AREA SE HAN MULTIPLICADO, CENTRANDOSE PRINCIPALMENTE EN LA PUESTA A PUNTO DE TECNICAS DE MEDIDA "IN VIVO" E "IN VITRO" DE LA DESESTRUCTURACION DE LOS ALIMENTOS, ACTIVIDAD ORAL, CARACTERIZACION DEL BOLO Y LA LIBERACION DE COMPUESTOS DEL SABOR, QUE HA PROPORCIONADO AVANCES METODOLOGICOS E INFORMACION DETALLADA SOBRE COMO SE CONDUCEN ESTOS PROCESOS EN BOCA. SIN EMBARGO EXISTEN POCOS ESTUDIOS QUE ABORDEN LA RELACION ENTRE LOS FENOMENOS QUE GOBIERNAN ESTOS PROCESOS EN BOCA Y LA DINAMICA Y LA INTENSIDAD DE LA PERCEPCION SENSORIAL. EL OBJETIVO PRINCIPAL DEL PRESENTE PROYECTO ES PROFUNDIZAR EN LOS CONOCIMIENTOS ACERCA DE LAS RELACIONES ENTRE ¿ESTRUCTURA Y TEXTURA/ PROCESADO ORAL / PERCEPCION¿ APLICABLES AL DISEÑO, REFORMULACION Y / O ADAPTACION DE LOS ALIMENTOS PARA CONSUMIDORES CON NECESIDADES ESPECIALES. SE ESTUDIARAN DOS CATEGORIAS DE ALIMENTOS: UN SISTEMA SOLIDO (PAN) Y UNO SEMISOLIDO (CREMA DE VERDURAS). LA INDUCCION DE CAMBIOS EN LA ESTRUCTURA DE LOS SISTEMAS SE REALIZARA MEDIANTE LA ADICION DE PROTEINAS /HARINAS VEGETALES._x000D_ EN LOS SISTEMAS SOLIDOS, SE EVALUARA LA ACTIVIDAD ORAL Y LOS CAMBIOS EN EL TAMAÑO DE PARTICULA, HUMEDAD, REOLOGIA Y LUBRICACION DE BOLOS DURANTE EL PROCESADO ORAL "IN VIVO" E "IN VITRO" A DISTINTOS TIEMPOS. SE MEDIRA LA INTENSIDAD, LA FRECUENCIA DE APARICION Y PREDOMINIO DE LOS ATRIBUTOS SENSORIALES DURANTE EL CONSUMO._x000D_ EN LOS SISTEMAS SEMISOLIDOS, SE MEDIRA EL IMPACTO DEL PROCESADO ORAL Y ACTIVIDAD SALIVAR EN LA VISCOSIDAD Y DIGESTION DE ALMIDONES, LA LUBRICACION, Y LA LIBERACION DE LOS COMPUESTOS DEL AROMA. POR ULTIMO, SE EVALUARAN LAS DIFERENCIAS EN LA INTENSIDAD DE ATRIBUTOS ESPECIFICOS DE SABOR Y TEXTURA Y SUS DINAMICAS DE PERCEPCION SENSORIAL Y DE ACEPTABILIDAD DURANTE EL CONSUMO._x000D_ PARA AMBOS SISTEMAS, SE ANALIZARA EL IMPACTO DE LOS CAMBIOS EN TEXTURA Y ESTRUCTURA EN LOS PARAMETROS EVALUADOS. SE ANALIZARAN RELACIONES ENTRE LOS FACTORES ORALES, PROPIEDADES DEL BOLO Y DATOS SENSORIALES PARA ENTENDER LOS FENOMENOS QUE INTERVIENEN EN LA PERCEPCION DE LA TEXTURA Y EL SABOR DE PRODUCTOS SOLIDOS Y SEMISOLIDOS, CON EL FIN ULTIMO DE PODER DISEÑAR/ REFORMULAR ALIMENTOS SANOS Y NUTRITIVOS. (Spanish)
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HUMANS EAT TO PROVIDE THE ORGANISM WITH NUTRIENTS AND ENERGY, BUT IN TURN IT GIVES US PLEASURE AND ENJOYMENT, WHICH IS AN ESSENTIAL SOCIAL AND PSYCHOLOGICAL FUNCTION FOR OUR WELL-BEING. AS WE EAT, THE FOOD IS TRANSFORMED IN THE MOUTH TO FORM A SUITABLE BOLUS SO THAT ITS SWALLOWING IS COMFORTABLE AND SAFE. DURING CHEWING TAKES PLACE THE REDUCTION OF THE SIZE, THE AGGLOMERATION, THE HYDRATION AND THE LUBRICATION OF THE FOOD. SALIVA IS ALSO RESPONSIBLE FOR AN INCIPIENT DIGESTION OF THE FOOD (ENZYME HYDROLYSIS) THROUGHOUT THIS PROCESS. PEOPLE ADAPT THEIR CHEWING TO THE PROPERTIES OF BOLUS THAT IS FORMING SO THAT THE SENSATIONS THAT ARE PERCEIVED IN THE MOUTH VARY CONTINUOUSLY, MAINLY BY THE PROGRESSIVE MODIFICATION OF THE STRUCTURE OF THE BOLUS, AND THE RELEASE, ALSO PROGRESSIVE, OF DIFFERENT STIMULI. The KNOWING OF THE FACTORS WITH THIS DINAMICY OF TEXTURE AND SAFE PROCESSING IN THE BOCA IS COMPRESCINDIBLE FOR THE DESIGN OF PRODUCTS WITH SPECIFIC TEXTURES AND STRUCTURES, DIRIGID OR PROGRAMED AND PROPERTY DETERMINED SENSATIONS DURING YOUR CONSUMPTION._x000D_ DURING THE YEAR ULTIMES, the strengths in this haraa have been multipliated, focusing primarily on the posting of “in-live” and “invitro” measurement technology for food de-structuring, ORAL ACTIVITY, BOLO CHARACTERISATION AND THE FREEDOM OF COMPURES OF SABOR, that it has produced methodological and detailed information about how these products are carried out. HOWEVER, THERE ARE FEW STUDIES THAT ADDRESS THE RELATIONSHIP BETWEEN THE PHENOMENES THAT GOVERN THESE PROCESSES IN THE MOUTH AND THE DYNAMICS AND INTENSITY OF SENSORY PERCEPTION. THE MAIN OBJECTIVE OF THIS PROJECT IS TO DEEPEN KNOWLEDGE ABOUT THE RELATIONSHIPS BETWEEN STRUCTURE AND TEXTURE/ORAL PROCESSING/PERCEPTIONABLE TO DESIGN, REFORMATION AND/OR ADAPTATION OF FOOD FOR CONSUMERS WITH SPECIAL NEEDS. TWO CATEGORIES OF FOOD WILL BE STUDIED: A SOLID SYSTEM (BREAD) AND ONE SEMISOLIED (VEGETABLE CREAM). The INDUCTION OF CHANGES IN THE STRUCTURE OF THE SYSTEMS will be carried out through the ADDITION OF VEGETAL PROTEINs/HARINAS._x000D_ IN SOLID SYSTEMS, ORAL ACTIVITY AND CHANGES IN THE SIZE OF PARTICLE, HUMEDAD, REOLOGY AND LUBRICATION OF BOLOS DURING THE ORAL PROCESSED “IN LIVE” AND “IN VITRO” TO DYY TIMES. INTENSITY, PARICTION FRECUENCE and predominance of sensory debriefings DURING CONSUMPTION._x000D_ in semi-solid systems shall be measured, the imPACT OF ORAL PROCESSING AND ACTIVITY to salivate in the visco-sidity and digestion of starches, LUBRICATION, and the release of compounds from the arom shall be measured. For the sake of completeness, the differences in the INTENSITY OF SPECIFIC SAFE AND TEXTURE TEXTURE AND SERVICE PERCEPTION AND ACEPTABILITY DINAMICIES DURING THE CONSUMPTION._x000D_ FOR Above SYSTEMS, the IMPACT OF CHANGES IN TEXTURE AND STRUCTURE IN THE EVALUTED Parametres will be analysed. RELATIONSHIPS BETWEEN ORAL FACTORS, BOLUS PROPERTIES AND SENSORY DATA WILL BE ANALYSED TO UNDERSTAND THE PHENOMENES INVOLVED IN THE PERCEPTION OF THE TEXTURE AND TASTE OF SOLID AND SEMI-SOLID PRODUCTS, IN ORDER TO BE ABLE TO DESIGN/REFORM HEALTHY AND NUTRITIOUS FOODS. (English)
12 October 2021
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Paterna
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Identifiers
AGL2016-75403-R
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