Understanding how oral processing is altered in response to changes in the composition and mechanical properties of food provides useful information to design food with improved satiating capacity which is largely influenced by oral exposure. In turn, this information deepens the knowledge about the physiology of texture perception. Six yogurts were formulated with different amounts of protein and protein sources and addition of apple cubes: control (C), extra skimmed milk powder-added (MP), whey protein isolate-added (WPI), and whey protein microgels-added (WPM). In addition, MP was also added with maltodextrin (MPMD) and with fresh apple cubes (MPF). Activities of masseter, anterior temporalis and anterior digastric muscles during oral processing of each sample were recorded (electromyography), and jaw movement amplitudes in three dimensions were determined (jaw tracking system). The jaw muscle activities were highly dependent on the type of yogurt. Addition of apple cubes (MPF) almost doubled the oral processing time, number of chews, and muscle activity of all samples. MP and MPMD required similar but lower values of oral processing than MPF attributed to their reinforced network of milk protein. The lowest values were found for WPI, C and WPM, indicating a weaker, more fluid material. These behavioral results, which clearly differentiate the samples, are discussed in connection to the rheological and sensory properties of the yogurts. This study suggests that adding apple cubes significantly alters the oral processing pattern, such that they may be a more effective way of increasing the oral processing time (time exposure) compared to more subtle changes in the protein amount or source. Nevertheless, changes in the protein amount and source also affected, although to a lesser extent, the behavioral, rheological, and sensory properties of yogurt.

中文翻译：

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添加蛋白质的酸奶的组成和质地对口服活性的影响

了解如何响应食品成分和机械性能的变化而改变口腔加工过程，为设计具有令人满意的饱腹能力的食品提供了有用的信息，而饱食能力很大程度上受口腔暴露的影响。反过来，此信息加深了有关纹理感知生理的知识。配制了六种酸奶，其中分别添加了不同量的蛋白质和蛋白质，并添加了苹果立方体：对照（C），添加了脱脂奶粉（MP），添加了乳清分离蛋白（WPI）和添加了乳清蛋白微凝胶（WPM） ）。此外，MP还添加了麦芽糖糊精（MPMD）和新鲜的苹果块（MPF）。记录每个样品在口腔处理过程中的咬肌，颞前肌和腓肠前肌的活动（肌电图），确定颌骨运动幅度的三个维度（颌骨跟踪系统）。颚肌的活动高度依赖于酸奶的类型。苹果立方体（MPF）的添加几乎使所有样品的口服加工时间，咀嚼次数和肌肉活性增加了一倍。与MPF相比，MP和MPMD需要的口服加工值相似但较低，这归因于其增强的乳蛋白网络。WPI，C和WPM的最低值，表明材料较弱，流动性更强。结合酸奶的流变学和感官特性讨论了这些行为结果，这些结果清楚地区分了样品。这项研究表明，添加苹果块会大大改变口腔的加工方式，因此，与蛋白质含量或蛋白质来源的更细微变化相比，它们可能是增加口服加工时间（时间暴露）的更有效方法。尽管如此，蛋白质含量和来源的变化也影响了酸奶的行为，流变和感官特性，尽管程度较小。