Oral processing of low water content foods: a development to Hutchings and Lillford’s breakdown path
The “hard to swallow” phenomenon previously reported for peanut paste has been investigated for other oil seed butters. The Temporal Dominance of Sensations (TDS) technique showed similar findings, adding to the list of materials which do not follow Hutchings and Lillford’s break down path (Journal...
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| Format: | Article |
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Wiley
2015
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| Online Access: | https://eprints.nottingham.ac.uk/38663/ |
| _version_ | 1848795663433728000 |
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| author | Hawthornethwaite, David Ramjan, Yaneez Rosenthal, Andrew J. |
| author_facet | Hawthornethwaite, David Ramjan, Yaneez Rosenthal, Andrew J. |
| author_sort | Hawthornethwaite, David |
| building | Nottingham Research Data Repository |
| collection | Online Access |
| description | The “hard to swallow” phenomenon previously reported for peanut paste has been investigated for other oil seed butters. The Temporal Dominance of Sensations (TDS) technique showed similar findings, adding to the list of materials which do not follow Hutchings and Lillford’s break down path (Journal of Texture Studies 19: 103-115). From our data we propose a modification to the Hutchings and Lillford model which allows for initial hydration of dry foods. The model holds well for oil seed pastes and may also help to explain the behaviour of some dry, carbohydrate rich, foods previously constrained to fit extant models.
Since TDS does not measure the magnitude of an attribute, we undertook Time Intensity studies to assess stickiness of peanut pastes during oral processing. In the absence of another attribute becoming dominant, the intensity of sticky/cohesive sensations may remain paramount but diminish in intensity, prior to swallowing. |
| first_indexed | 2025-11-14T19:35:40Z |
| format | Article |
| id | nottingham-38663 |
| institution | University of Nottingham Malaysia Campus |
| institution_category | Local University |
| last_indexed | 2025-11-14T19:35:40Z |
| publishDate | 2015 |
| publisher | Wiley |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | nottingham-386632020-05-04T17:10:56Z https://eprints.nottingham.ac.uk/38663/ Oral processing of low water content foods: a development to Hutchings and Lillford’s breakdown path Hawthornethwaite, David Ramjan, Yaneez Rosenthal, Andrew J. The “hard to swallow” phenomenon previously reported for peanut paste has been investigated for other oil seed butters. The Temporal Dominance of Sensations (TDS) technique showed similar findings, adding to the list of materials which do not follow Hutchings and Lillford’s break down path (Journal of Texture Studies 19: 103-115). From our data we propose a modification to the Hutchings and Lillford model which allows for initial hydration of dry foods. The model holds well for oil seed pastes and may also help to explain the behaviour of some dry, carbohydrate rich, foods previously constrained to fit extant models. Since TDS does not measure the magnitude of an attribute, we undertook Time Intensity studies to assess stickiness of peanut pastes during oral processing. In the absence of another attribute becoming dominant, the intensity of sticky/cohesive sensations may remain paramount but diminish in intensity, prior to swallowing. Wiley 2015-06-11 Article PeerReviewed Hawthornethwaite, David, Ramjan, Yaneez and Rosenthal, Andrew J. (2015) Oral processing of low water content foods: a development to Hutchings and Lillford’s breakdown path. Journal of Texture Studies, 46 (3). pp. 212-218. ISSN 1745-4603 Dry foods; Low water content; Oral processing; Hutchings and Lillford’s break down path; Temporal dominance of sensations; Hard to swallow oil seed paste http://onlinelibrary.wiley.com/doi/10.1111/jtxs.12126/abstract doi:10.1111/jtxs.12126 doi:10.1111/jtxs.12126 |
| spellingShingle | Dry foods; Low water content; Oral processing; Hutchings and Lillford’s break down path; Temporal dominance of sensations; Hard to swallow oil seed paste Hawthornethwaite, David Ramjan, Yaneez Rosenthal, Andrew J. Oral processing of low water content foods: a development to Hutchings and Lillford’s breakdown path |
| title | Oral processing of low water content foods: a development to Hutchings and Lillford’s breakdown path |
| title_full | Oral processing of low water content foods: a development to Hutchings and Lillford’s breakdown path |
| title_fullStr | Oral processing of low water content foods: a development to Hutchings and Lillford’s breakdown path |
| title_full_unstemmed | Oral processing of low water content foods: a development to Hutchings and Lillford’s breakdown path |
| title_short | Oral processing of low water content foods: a development to Hutchings and Lillford’s breakdown path |
| title_sort | oral processing of low water content foods: a development to hutchings and lillford’s breakdown path |
| topic | Dry foods; Low water content; Oral processing; Hutchings and Lillford’s break down path; Temporal dominance of sensations; Hard to swallow oil seed paste |
| url | https://eprints.nottingham.ac.uk/38663/ https://eprints.nottingham.ac.uk/38663/ https://eprints.nottingham.ac.uk/38663/ |