Chewing differences in consumers affect the digestion and colonic fermentation outcomes: studies.

It is important to understand variability in consumer chewing behavior for designing food products that deliver desired functionalities for target consumer segments. In this study, we selected 29 participants, representing the large range of chewing variation we had observed in 142 healthy young adults, and investigated the influence of chewing behavior on gastrointestinal digestion and colonic fermentation, using models and brown rice as a model food. Chewing behavior measured by video observations and chewing outcome differed widely between participants, resulting in large differences in the digestibility of carbohydrates.

Ethnicity impact on oral processing behaviour and glycemic response to noodles: Chinese (Asian) New Zealander (Caucasian).

There is an increasing awareness of the link between food breakdown during chewing and its nutrient release and absorption in the gastrointestinal tract. However, how oral processing behaviour varies among different ethnic groups, and how such difference further impacts on bolus characteristics and consequently glycemic response (GR) are not well understood. In this study, we recruited a group of Asian (Chinese) subjects in China ( = 32) and a group of Caucasian subjects in New Zealand ( = 30), both aged between 18 and 30 years, and compared their blood glucose level (BGL) over 120 min following consumption of a glucose drink and cooked white noodles.

The effect of oral tactile sensitivity on texture perception and mastication behavior.

Mastication is a notable source of interindividual variation in texture perception and could be linked to oral tactile sensitivity. To better understand the influence of oral tactile sensitivity on mastication behavior, this study measured masticatory behavior and texture discrimination in participants of high (n = 20) and low (n = 21) oral tactile sensitivity. Overall, there was no significant difference between high and low sensitivity participants in their ability to distinguish texture changes (p = .

Comparison of physical chewing measures to consumer typed Mouth Behavior.

Unlabelled: The purpose of this study was to investigate the hypotheses that when presented with foods that could be chewed in different ways, (1) are participants jaw movements and chewing sequence measures correlated with Mouth Behavior (MB) group, as measured by the JBMB typing tool? (2) can MB group membership can be predicted from jaw movement and chewing sequence measures? One hundred subjects (69 female and 31 male, mean age 27 ± 7.7 years) were given four different foods (Mentos, Walkers, Cheetos Puffs, Twix) and video recordings of their jaw movements made. Twenty-nine parameters were calculated on each chewing sequence with 27 also calculated for the first half and second half of chewing sequence.