Sensory and Instrumental Texture-profile-analysis of Natural and Artificial Test Foods

Objectives: Both natural and artificial test foods are used to evaluate masticatory performance, each with advantages and disadvantages. Texture comparisons between natural and artificial test foods have usually been done either through sensory or instrumental means but not with both. Objective: To compare the sensory and instrumental texture profile of different natural foods with 3 artificial test foods (silicones) used to evaluate masticatory performance.
Methods: Texture profile analysis study. Sensory (trained panel, 24 judges evaluating 8 rheological characteristics at chews 6, 9 and at swallowing threshold) and instrumental (hardness, fracturability, adhesiveness, elasticity, cohesiveness and chewiness, with the TA-XT2 Plus/ Stable Micro Systems, P50 aluminum probe, speed 1mm/s, 20% compression) texture profile analysis was performed on natural (Melba-toast, chewing gum, cured Manchego cheese, peanuts, almonds, cupcake, cookies and carrot) and 3 artificial test foods (Optosil®, orange flavored Optosil and Optocal, 3/4 tablets, 20mm diameter, 5mm thick). Comparisons were performed with ANOVA and LSD. Principal components (PCA) and cluster analysis were performed to extract components and identify subgroups.
Results: Statistically significant differences p≤.001 were found between test foods for all characteristics at the 3 different test periods. PCA of the sensory variables revealed that two components explain 58.8% of the variability; the two main descriptors were graininess before swallowing and hardness. Instrumental PCA revealed that two components explain 89% of the variability. Cluster analysis revealed three clusters, one with only gum, another with the three silicones and carrot and the third including all the other foods.
Conclusions: The results show that of all the foods tested the 3 silicones display similar sensory and instrumental characteristics with carrot. Grant-PAPIIT-IN220413/UNAM.