Impact of food texture modifications on oral processing behaviour, bolus properties and postprandial glucose responses

Several studies have demonstrated food texture manipulation on oral processing behaviour (OPB). We explored the effect of texture-differences of equivalent carbohydrate load on OPB, bolus properties and postprandial glycaemic responses (PPG). In a randomised cross-over, within-subjects, non-blinded...

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Autores principales:	J.Y.M. Choy, A.T. Goh, G. Chatonidi, S. Ponnalagu, S.M.M. Wee, M. Stieger, C.G. Forde
Formato:	article
Lenguaje:	EN
Publicado:	Elsevier 2021
Materias:	Food texture Oral processing behaviour Bolus particle size Bolus surface area Salivary α–amylase Glycemic response Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/63fe4d86596c4635aaa9058d59995554
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spelling	oai:doaj.org-article:63fe4d86596c4635aaa9058d599955542021-12-04T04:35:56ZImpact of food texture modifications on oral processing behaviour, bolus properties and postprandial glucose responses2665-927110.1016/j.crfs.2021.11.018https://doaj.org/article/63fe4d86596c4635aaa9058d599955542021-01-01T00:00:00Zhttp://www.sciencedirect.com/science/article/pii/S2665927121001076https://doaj.org/toc/2665-9271Several studies have demonstrated food texture manipulation on oral processing behaviour (OPB). We explored the effect of texture-differences of equivalent carbohydrate load on OPB, bolus properties and postprandial glycaemic responses (PPG). In a randomised cross-over, within-subjects, non-blinded design, healthy male participants (N = 39) consumed fixed portions of white rice (WR) and rice cake (RC) while being video recorded to measure microstructural eating behaviours. PPG was compared between test foods over a period of 120-min, and the bolus properties and saliva uptake at swallow were measured for both test foods. RC displayed higher instrumental hardness, chewiness and Young's modulus than WR (p = 0.01), and participants perceived RC as more springy and sticky than WR (p < 0.001). The RC meal was chewed more per bite (p < 0.001) and consumed at a faster eating rate (p = 0.033) than WR. WR bolus particles were smaller at swallow (p < 0.001) with a larger total surface area (p < 0.001), compared to RC. The glucose response for RC was significantly higher during the first 30-min postprandial period (p = 0.010), and lower in the later (30–120 min) postprandial period (p = 0.031) compared to WR. Total blood glucose iAUC did not differ significantly between WR and RC meals despite their large differences in texture, OPB and bolus properties. Oro-sensory exposure time was a significant predictor of glucose iAUC30min for both test meals (RC, p = 0.003; WR, p = 0.029). Saliva uptake in the bolus was significantly positively associated with blood glucose during the first 30-min postprandial period for the RC meal (p = 0.008), but not for WR. We conclude that food texture modifications can influence OPB and bolus properties which are key contributors to the dynamic evolution of the glycaemic response. Total blood glucose responses were the same for both test foods, though differences in oral processing and bolus properties influenced temporal changes in PPG.J.Y.M. ChoyA.T. GohG. ChatonidiS. PonnalaguS.M.M. WeeM. StiegerC.G. FordeElsevierarticleFood textureOral processing behaviourBolus particle sizeBolus surface areaSalivary α–amylaseGlycemic responseNutrition. Foods and food supplyTX341-641Food processing and manufactureTP368-456ENCurrent Research in Food Science, Vol 4, Iss , Pp 891-899 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Food texture Oral processing behaviour Bolus particle size Bolus surface area Salivary α–amylase Glycemic response Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
spellingShingle	Food texture Oral processing behaviour Bolus particle size Bolus surface area Salivary α–amylase Glycemic response Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456 J.Y.M. Choy A.T. Goh G. Chatonidi S. Ponnalagu S.M.M. Wee M. Stieger C.G. Forde Impact of food texture modifications on oral processing behaviour, bolus properties and postprandial glucose responses
description	Several studies have demonstrated food texture manipulation on oral processing behaviour (OPB). We explored the effect of texture-differences of equivalent carbohydrate load on OPB, bolus properties and postprandial glycaemic responses (PPG). In a randomised cross-over, within-subjects, non-blinded design, healthy male participants (N = 39) consumed fixed portions of white rice (WR) and rice cake (RC) while being video recorded to measure microstructural eating behaviours. PPG was compared between test foods over a period of 120-min, and the bolus properties and saliva uptake at swallow were measured for both test foods. RC displayed higher instrumental hardness, chewiness and Young's modulus than WR (p = 0.01), and participants perceived RC as more springy and sticky than WR (p < 0.001). The RC meal was chewed more per bite (p < 0.001) and consumed at a faster eating rate (p = 0.033) than WR. WR bolus particles were smaller at swallow (p < 0.001) with a larger total surface area (p < 0.001), compared to RC. The glucose response for RC was significantly higher during the first 30-min postprandial period (p = 0.010), and lower in the later (30–120 min) postprandial period (p = 0.031) compared to WR. Total blood glucose iAUC did not differ significantly between WR and RC meals despite their large differences in texture, OPB and bolus properties. Oro-sensory exposure time was a significant predictor of glucose iAUC30min for both test meals (RC, p = 0.003; WR, p = 0.029). Saliva uptake in the bolus was significantly positively associated with blood glucose during the first 30-min postprandial period for the RC meal (p = 0.008), but not for WR. We conclude that food texture modifications can influence OPB and bolus properties which are key contributors to the dynamic evolution of the glycaemic response. Total blood glucose responses were the same for both test foods, though differences in oral processing and bolus properties influenced temporal changes in PPG.
format	article
author	J.Y.M. Choy A.T. Goh G. Chatonidi S. Ponnalagu S.M.M. Wee M. Stieger C.G. Forde
author_facet	J.Y.M. Choy A.T. Goh G. Chatonidi S. Ponnalagu S.M.M. Wee M. Stieger C.G. Forde
author_sort	J.Y.M. Choy
title	Impact of food texture modifications on oral processing behaviour, bolus properties and postprandial glucose responses
title_short	Impact of food texture modifications on oral processing behaviour, bolus properties and postprandial glucose responses
title_full	Impact of food texture modifications on oral processing behaviour, bolus properties and postprandial glucose responses
title_fullStr	Impact of food texture modifications on oral processing behaviour, bolus properties and postprandial glucose responses
title_full_unstemmed	Impact of food texture modifications on oral processing behaviour, bolus properties and postprandial glucose responses
title_sort	impact of food texture modifications on oral processing behaviour, bolus properties and postprandial glucose responses
publisher	Elsevier
publishDate	2021
url	https://doaj.org/article/63fe4d86596c4635aaa9058d59995554
work_keys_str_mv	AT jymchoy impactoffoodtexturemodificationsonoralprocessingbehaviourboluspropertiesandpostprandialglucoseresponses AT atgoh impactoffoodtexturemodificationsonoralprocessingbehaviourboluspropertiesandpostprandialglucoseresponses AT gchatonidi impactoffoodtexturemodificationsonoralprocessingbehaviourboluspropertiesandpostprandialglucoseresponses AT sponnalagu impactoffoodtexturemodificationsonoralprocessingbehaviourboluspropertiesandpostprandialglucoseresponses AT smmwee impactoffoodtexturemodificationsonoralprocessingbehaviourboluspropertiesandpostprandialglucoseresponses AT mstieger impactoffoodtexturemodificationsonoralprocessingbehaviourboluspropertiesandpostprandialglucoseresponses AT cgforde impactoffoodtexturemodificationsonoralprocessingbehaviourboluspropertiesandpostprandialglucoseresponses
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Impact of food texture modifications on oral processing behaviour, bolus properties and postprandial glucose responses

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