TY  - JOUR
AU  - Đekić, Ilija
AU  - Ilić, Jovan
AU  - Guine, Raquel P.F.
AU  - Tomašević, Igor
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5261
AB  - This study had two objectives, to determine oral processing parameters and its correlation with mechanical properties of selected confectionery products and to categorize oral processing and sensory attributes based on a Kano model. Thirteen panelists analyzed five confectionery products in the oral processing part of the study. In parallel, 327 interviews participated in a field survey to enable analyzing responses to food quality and oral processing attributes. It has been confirmed that oral processing parameters are interrelated with most of the mechanical properties of confectionery products. Average number of bites is correlated with consumption time per bite, chewing rate, and bite size. Consumption time and chewing rate were negatively correlated for Brownie cake. Satiation was associated with eating rate and calorie intake rate for Jelly Candy and Waffle. All food quality requirements were categorized as "attractive" and "one-dimensional." Oral processing parameters-food breakdown and eating rate are aligned to "attractive" category, bite size was identified as a "must-be" category, and number of chews is outlined as a "reverse" category. The Kano model results show that oral processing parameters have a strong influence on consumer satisfaction in parallel with well-known sensorial characteristics associated with food quality.
PB  - Wiley, Hoboken
T2  - Journal of Texture Studies
T1  - Can we understand food oral processing using Kano model? Case study with confectionery products
DO  - 10.1111/jtxs.12550
ER  - 

@article{
author = "Đekić, Ilija and Ilić, Jovan and Guine, Raquel P.F. and Tomašević, Igor",
year = "2020",
abstract = "This study had two objectives, to determine oral processing parameters and its correlation with mechanical properties of selected confectionery products and to categorize oral processing and sensory attributes based on a Kano model. Thirteen panelists analyzed five confectionery products in the oral processing part of the study. In parallel, 327 interviews participated in a field survey to enable analyzing responses to food quality and oral processing attributes. It has been confirmed that oral processing parameters are interrelated with most of the mechanical properties of confectionery products. Average number of bites is correlated with consumption time per bite, chewing rate, and bite size. Consumption time and chewing rate were negatively correlated for Brownie cake. Satiation was associated with eating rate and calorie intake rate for Jelly Candy and Waffle. All food quality requirements were categorized as "attractive" and "one-dimensional." Oral processing parameters-food breakdown and eating rate are aligned to "attractive" category, bite size was identified as a "must-be" category, and number of chews is outlined as a "reverse" category. The Kano model results show that oral processing parameters have a strong influence on consumer satisfaction in parallel with well-known sensorial characteristics associated with food quality.",
publisher = "Wiley, Hoboken",
journal = "Journal of Texture Studies",
title = "Can we understand food oral processing using Kano model? Case study with confectionery products",
doi = "10.1111/jtxs.12550"
}

Đekić, I., Ilić, J., Guine, R. P.F.,& Tomašević, I.. (2020). Can we understand food oral processing using Kano model? Case study with confectionery products. in Journal of Texture Studies
Wiley, Hoboken..
https://doi.org/10.1111/jtxs.12550

Đekić I, Ilić J, Guine RP, Tomašević I. Can we understand food oral processing using Kano model? Case study with confectionery products. in Journal of Texture Studies. 2020;.
doi:10.1111/jtxs.12550 .

Đekić, Ilija, Ilić, Jovan, Guine, Raquel P.F., Tomašević, Igor, "Can we understand food oral processing using Kano model? Case study with confectionery products" in Journal of Texture Studies (2020),
https://doi.org/10.1111/jtxs.12550 . .