Textural properties of model food sauces: Correlation between simulated mastication and sensory evaluation methods

The ability of a recently developed simulated mastication method to characterize the rheological properties of model food sauces was determined. This method uses integrated compression-shear-decompression motions to mimic the motions of the tongue against the palate, and includes the addition of saliva. Model sauces contained swollen starch granules (3.75%), fat droplets (0, 5, 10, and 15%), and hydrophilic polymer (0 or 0.2% locust bean gum). The texture of the sauces was characterized by the simulated mastication method, shear viscometry, and sensory methods, and the parameters derived from the instrumental analysis were correlated to those derived by sensory analysis. The optical properties (lightness) and microstructure (light scattering and microscopy) of the sauces were also measured. There was a good correlation (r2 > 0.95) between the “consistency” (maximum peak force) derived from the simulated mastication method and the “viscosity/thickness” derived from sensory analysis. In both cases, the consistency of the sauces increased with increasing fat content and with locust bean gum addition. The microstructures of sauces masticated within a human mouth and within the simulated mastication instrument were similar. Overall our results suggest that the simulated mastication method can be used to characterize the textural properties of semi-solid foods within the mouth.

► A new instrument has been developed to simulate oral processing. ► A good correlation with sensory analysis is shown for model emulsions. ► Texture changes due to starch degradation under oral conditions were monitored.