Ease of mastication index—Quantification of mastication effort using quality function deployment
Само за регистроване кориснике
2021
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
An effort required to masticate a bite of food seems important for a broad group of consumers considering many foodstuffs. Consumers with specific needs (elderly, people with impaired oral functioning) are also interested in ease of mastication. Besides understanding the relationships between mastication and sensory perception, a better insight into foodstuffs' mastication effort is needed to gain vital information when choosing the food and judging its quality. However, there is not much work describing the quantification of mastication effort as a quality grade. Within this research, we: (a) analyzed consumers' demands toward mastication attributes, (b) examined mastication, mechanical, and sensory parameters for nine foodstuffs (meat and dairy products), and (c) developed a quality function deployment model that connects consumers' demands with a multidimensional technical scale, enabling mastication effort quantification through a novel “ease of mastication index” (EMI). As a singl...e-value quality score, EMI answers how much effort must be applied to masticate certain foodstuff. It is a left-sided index (it can have only positive values up to EMI = 1), having the maximal value for creamy cheese (0.96) and minimal (0.40) for fermented sausage in the present study, meaning the latter was the most difficult case study product for mastication. This study's practical application may be seen in the proposed model usage for foodstuffs research and development, bearing in mind ease of mastication. EMI may play an essential role as a novel quality indicator that can be considered crucial for broad and specific consumer groups.
Кључне речи:
dairy products / food mechanics / food quality / mastication / meat products / sensory textureИзвор:
Journal of Texture Studies, 2021, 52, 4, 447-460Издавач:
- John Wiley and Sons Inc
DOI: 10.1111/jtxs.12621
ISSN: 0022-4901
WoS: 000673005200001
Scopus: 2-s2.0-85109957757
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Ilić, Jovan AU - Tomašević, Igor AU - Đekić, Ilija PY - 2021 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/5899 AB - An effort required to masticate a bite of food seems important for a broad group of consumers considering many foodstuffs. Consumers with specific needs (elderly, people with impaired oral functioning) are also interested in ease of mastication. Besides understanding the relationships between mastication and sensory perception, a better insight into foodstuffs' mastication effort is needed to gain vital information when choosing the food and judging its quality. However, there is not much work describing the quantification of mastication effort as a quality grade. Within this research, we: (a) analyzed consumers' demands toward mastication attributes, (b) examined mastication, mechanical, and sensory parameters for nine foodstuffs (meat and dairy products), and (c) developed a quality function deployment model that connects consumers' demands with a multidimensional technical scale, enabling mastication effort quantification through a novel “ease of mastication index” (EMI). As a single-value quality score, EMI answers how much effort must be applied to masticate certain foodstuff. It is a left-sided index (it can have only positive values up to EMI = 1), having the maximal value for creamy cheese (0.96) and minimal (0.40) for fermented sausage in the present study, meaning the latter was the most difficult case study product for mastication. This study's practical application may be seen in the proposed model usage for foodstuffs research and development, bearing in mind ease of mastication. EMI may play an essential role as a novel quality indicator that can be considered crucial for broad and specific consumer groups. PB - John Wiley and Sons Inc T2 - Journal of Texture Studies T1 - Ease of mastication index—Quantification of mastication effort using quality function deployment EP - 460 IS - 4 SP - 447 VL - 52 DO - 10.1111/jtxs.12621 ER -
@article{ author = "Ilić, Jovan and Tomašević, Igor and Đekić, Ilija", year = "2021", abstract = "An effort required to masticate a bite of food seems important for a broad group of consumers considering many foodstuffs. Consumers with specific needs (elderly, people with impaired oral functioning) are also interested in ease of mastication. Besides understanding the relationships between mastication and sensory perception, a better insight into foodstuffs' mastication effort is needed to gain vital information when choosing the food and judging its quality. However, there is not much work describing the quantification of mastication effort as a quality grade. Within this research, we: (a) analyzed consumers' demands toward mastication attributes, (b) examined mastication, mechanical, and sensory parameters for nine foodstuffs (meat and dairy products), and (c) developed a quality function deployment model that connects consumers' demands with a multidimensional technical scale, enabling mastication effort quantification through a novel “ease of mastication index” (EMI). As a single-value quality score, EMI answers how much effort must be applied to masticate certain foodstuff. It is a left-sided index (it can have only positive values up to EMI = 1), having the maximal value for creamy cheese (0.96) and minimal (0.40) for fermented sausage in the present study, meaning the latter was the most difficult case study product for mastication. This study's practical application may be seen in the proposed model usage for foodstuffs research and development, bearing in mind ease of mastication. EMI may play an essential role as a novel quality indicator that can be considered crucial for broad and specific consumer groups.", publisher = "John Wiley and Sons Inc", journal = "Journal of Texture Studies", title = "Ease of mastication index—Quantification of mastication effort using quality function deployment", pages = "460-447", number = "4", volume = "52", doi = "10.1111/jtxs.12621" }
Ilić, J., Tomašević, I.,& Đekić, I.. (2021). Ease of mastication index—Quantification of mastication effort using quality function deployment. in Journal of Texture Studies John Wiley and Sons Inc., 52(4), 447-460. https://doi.org/10.1111/jtxs.12621
Ilić J, Tomašević I, Đekić I. Ease of mastication index—Quantification of mastication effort using quality function deployment. in Journal of Texture Studies. 2021;52(4):447-460. doi:10.1111/jtxs.12621 .
Ilić, Jovan, Tomašević, Igor, Đekić, Ilija, "Ease of mastication index—Quantification of mastication effort using quality function deployment" in Journal of Texture Studies, 52, no. 4 (2021):447-460, https://doi.org/10.1111/jtxs.12621 . .