Texture Perception and Chewing of Agar Gel by People with Different Sensitivity to Hardness

Hardness is one of the dominant sensory characteristics of food. This study estimated the effect of sensitivity to hardness on the texture perception and chewing function using 2, 4, and 6% agar gels. Increasing the concentration of agar resulted in an increase in gel hardness and springiness, measu...

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Main Authors: Vasily Smirnov, Daria Khramova, Elizaveta Chistiakova, Natalya Zueva, Fedor Vityazev, Inga Velskaya, Sergey Popov
Format: Article
Language:English
Published: MDPI AG 2024-12-01
Series:Gels
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Online Access:https://www.mdpi.com/2310-2861/11/1/5
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author Vasily Smirnov
Daria Khramova
Elizaveta Chistiakova
Natalya Zueva
Fedor Vityazev
Inga Velskaya
Sergey Popov
author_facet Vasily Smirnov
Daria Khramova
Elizaveta Chistiakova
Natalya Zueva
Fedor Vityazev
Inga Velskaya
Sergey Popov
author_sort Vasily Smirnov
collection DOAJ
description Hardness is one of the dominant sensory characteristics of food. This study estimated the effect of sensitivity to hardness on the texture perception and chewing function using 2, 4, and 6% agar gels. Increasing the concentration of agar resulted in an increase in gel hardness and springiness, measured by texture profile analysis. Non-trained participants (<i>n</i> = 95) reported more subjective hardness and springiness during chewing gel samples as the agar concentration increased. Based on the relationship value of the instrumental and sensory data, all participants were divided into low-, medium-, and high-sensitivity groups (<i>n</i> = 25, 44, and 26). Low sensitivity to hardness was associated with low sensitivity to brittleness, springiness, chewiness, moisture, and swallowability. In all three groups, enhanced agar gel hardness increased the temporal chewing characteristics in a similar manner. However, in those with a high hardness sensitivity, the area amplitude of the masseter and temporalis muscles grew to a lesser extent than in those with a low or medium sensitivity. The activity of the suprahyoid muscles increased with the increasing agar gel hardness, regardless of sensitivity. All groups showed a similar salivation and bolus fragmentation while chewing gel. Thus, people’s sensitivity to hardness was associated with different perceptions of the gel’s textural properties and changes in masticatory muscle activity.
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spelling doaj-art-15428a54a03c4f15949941a91b42f0532025-01-24T13:33:44ZengMDPI AGGels2310-28612024-12-01111510.3390/gels11010005Texture Perception and Chewing of Agar Gel by People with Different Sensitivity to HardnessVasily Smirnov0Daria Khramova1Elizaveta Chistiakova2Natalya Zueva3Fedor Vityazev4Inga Velskaya5Sergey Popov6Institute of Physiology of Federal Research Centre “Komi Science Centre of the Urals Branch of the Russian Academy of Sciences”, 50 Pervomaiskaya Str., 167982 Syktyvkar, RussiaInstitute of Physiology of Federal Research Centre “Komi Science Centre of the Urals Branch of the Russian Academy of Sciences”, 50 Pervomaiskaya Str., 167982 Syktyvkar, RussiaInstitute of Physiology of Federal Research Centre “Komi Science Centre of the Urals Branch of the Russian Academy of Sciences”, 50 Pervomaiskaya Str., 167982 Syktyvkar, RussiaInstitute of Physiology of Federal Research Centre “Komi Science Centre of the Urals Branch of the Russian Academy of Sciences”, 50 Pervomaiskaya Str., 167982 Syktyvkar, RussiaInstitute of Physiology of Federal Research Centre “Komi Science Centre of the Urals Branch of the Russian Academy of Sciences”, 50 Pervomaiskaya Str., 167982 Syktyvkar, RussiaInstitute of Physiology of Federal Research Centre “Komi Science Centre of the Urals Branch of the Russian Academy of Sciences”, 50 Pervomaiskaya Str., 167982 Syktyvkar, RussiaInstitute of Physiology of Federal Research Centre “Komi Science Centre of the Urals Branch of the Russian Academy of Sciences”, 50 Pervomaiskaya Str., 167982 Syktyvkar, RussiaHardness is one of the dominant sensory characteristics of food. This study estimated the effect of sensitivity to hardness on the texture perception and chewing function using 2, 4, and 6% agar gels. Increasing the concentration of agar resulted in an increase in gel hardness and springiness, measured by texture profile analysis. Non-trained participants (<i>n</i> = 95) reported more subjective hardness and springiness during chewing gel samples as the agar concentration increased. Based on the relationship value of the instrumental and sensory data, all participants were divided into low-, medium-, and high-sensitivity groups (<i>n</i> = 25, 44, and 26). Low sensitivity to hardness was associated with low sensitivity to brittleness, springiness, chewiness, moisture, and swallowability. In all three groups, enhanced agar gel hardness increased the temporal chewing characteristics in a similar manner. However, in those with a high hardness sensitivity, the area amplitude of the masseter and temporalis muscles grew to a lesser extent than in those with a low or medium sensitivity. The activity of the suprahyoid muscles increased with the increasing agar gel hardness, regardless of sensitivity. All groups showed a similar salivation and bolus fragmentation while chewing gel. Thus, people’s sensitivity to hardness was associated with different perceptions of the gel’s textural properties and changes in masticatory muscle activity.https://www.mdpi.com/2310-2861/11/1/5food textureagar geltexture profile analysishardnesssensory analysishardness sensitivity
spellingShingle Vasily Smirnov
Daria Khramova
Elizaveta Chistiakova
Natalya Zueva
Fedor Vityazev
Inga Velskaya
Sergey Popov
Texture Perception and Chewing of Agar Gel by People with Different Sensitivity to Hardness
Gels
food texture
agar gel
texture profile analysis
hardness
sensory analysis
hardness sensitivity
title Texture Perception and Chewing of Agar Gel by People with Different Sensitivity to Hardness
title_full Texture Perception and Chewing of Agar Gel by People with Different Sensitivity to Hardness
title_fullStr Texture Perception and Chewing of Agar Gel by People with Different Sensitivity to Hardness
title_full_unstemmed Texture Perception and Chewing of Agar Gel by People with Different Sensitivity to Hardness
title_short Texture Perception and Chewing of Agar Gel by People with Different Sensitivity to Hardness
title_sort texture perception and chewing of agar gel by people with different sensitivity to hardness
topic food texture
agar gel
texture profile analysis
hardness
sensory analysis
hardness sensitivity
url https://www.mdpi.com/2310-2861/11/1/5
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AT natalyazueva textureperceptionandchewingofagargelbypeoplewithdifferentsensitivitytohardness
AT fedorvityazev textureperceptionandchewingofagargelbypeoplewithdifferentsensitivitytohardness
AT ingavelskaya textureperceptionandchewingofagargelbypeoplewithdifferentsensitivitytohardness
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