Skip to main content

Advertisement

SpringerLink
Log in

Artificial Oral Processing of Extruded Pea Flour Snacks

  • Published:
Food Engineering Reviews Aims and scope Submit manuscript

Abstract

The structure of extruded pea flour can affect chewing performances. Our objective was to relate the bolus properties (fragmentation, moisture content and viscosity) of chewed extruded pea snacks to their structure. In order to have control over oral physiological parameters, we opted for an in vitro approach using a chewing simulator, the variables of which were the flow rate of artificial salivary fluid and chewing time. The structure of the extruded pea snacks was characterized by its density and protein solubility in dithioerythritol (DTE), which reflected the amount of protein aggregates cross-linked by disulphide bonds. The particle size distribution and median width (D50) of the bolus fragments were determined by imaging technique. Bolus viscosity and saliva uptake (ΔWC) were respectively determined by capillary rheometry and gravimetric method. Extruded snacks were persistently reduced to small particles (~ 2 mm) during chewing process following a unique curve of D50 = f (chewing time) fitted by a power function. ΔWC evolution during chewing process was expressed as a function of the structure index, defined as the product of the snacks’ relative density by protein solubility in DTE. The boluses’ viscosity exhibited a shear thinning behaviour the consistency index of which was negatively correlated to the saliva uptake (ΔWC) through a plasticization coefficient (α). α values (< 2) were much smaller than those reported for cereal products (15–30) and depended on protein solubility in DTE.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6
Fig. 7
Fig. 8
Fig. 9
Fig. 10

Similar content being viewed by others

Abbreviations

ANOVA:

Analysis of variance

b :

Parameter of bolus fragmentation model (−)

c :

Salivary absorption capacity (mL−1)

D c :

Characteristic fragment size, Eq. 1 (mm)

D 0 :

Diameter of extruded snacks (mm)

D 50 :

Median fragments width of boluses (mm)

D500 :

Parameter of bolus fragmentation model (mm sb)

F crit :

Critical F-value of Fisher’s F-test (−)

F m :

Averaged force during viscosity measurement (N)

F-value :

F-value of Fisher’s F-test in ANOVA analysis (−)

DTE:

Dithioerythritol

d.b.:

Dry basis

K :

Bolus consistency index (Pa sn)

K 0 :

Extruded snack consistency index (Pa sn)

MC :

Moisture content on a wet basis (w.b.) (kg/kg)

n :

Bolus flow behaviour index (−)

n c :

Fragment uniformity, Eq. 1 (−)

N s :

Screw speed (rpm)

p value:

Probability in ANOVA

P die :

Pressure at die entrance (bar)

PS SDS :

Protein solubility of extruded snacks in SDS which indicates that protein aggregates are linked with non-covalent bonds (% of total proteins)

PS DTE :

Protein solubility of extruded snacks in DTE which indicates that protein aggregates are linked with disulphide type covalent bonds (% of total proteins)

PS np :

Non-extractable proteins which indicate that protein aggregates are linked with other covalent bonds (% of total proteins)

PS cov :

Fraction of all protein aggregates linked with covalent bonds (% of total proteins)

PS DTE_0 :

Reference protein solubility in DTE (% of total proteins)

Q F :

Pea flour mass flow rate (kg/h)

Q W :

Water mass flow rate (kg/h)

Q SA :

Volume flow rate of artificial salivary fluid (mL/min)

R 2 :

Coefficient of multiple determination (−)

SDS:

Sodium dodecyl sulphate

SE-HPLC:

High-performance steric exclusion chromatography

SME :

Specific mechanical energy (kJ/kg)

SI :

Structure index (−)

t :

Chewing time (s)

t i :

Chewing time, at ith stage of mastication (s)

T b :

Imposed barrel temperature (°C)

T die :

Imposed die temperature (°C)

T p :

Melt temperature at die entrance (°C)

V :

Crosshead speed of rheometer piston (mm/min)

V 0 :

Initial volume of artificial salivary fluid (mL)

V s :

Total volume of artificial salivary fluid (mL)

WSI :

Water solubility index of total solids (kg/kg dry extruded snacks)

α :

Interaction coefficient between extruded snacks and saliva (−)

ΔWC :

Saliva uptake (kg absorbed saliva/kg dry extruded snacks)

η :

Apparent shear viscosity of boluses (Pa/s)

\( {\dot{\gamma}}_{\mathrm{app}} \) :

Apparent shear rate (s−1)

\( \dot{\gamma} \) :

True shear rate (s−1)

ρ :

Extruded snack density (kg/m3)

ρ 0 :

Reference density (kg/m3)

τ :

Wall shear stress (Pa)

∅c :

Diameter of rheometer capillary (mm)

References

  1. Boye J, Zare F, Pletch A (2010) Pulse proteins: processing, characterization, functional properties and applications in food and feed. Food Res Int 43(2):414–431

    Article  CAS  Google Scholar 

  2. Chen J (2015) Food oral processing: mechanisms and implications of food oral destruction. Trends Food Sci Technol 45(2):222–228

    Article  CAS  Google Scholar 

  3. Chen J (2009) Food oral processing—a review. Food Hydrocoll 23(1):1–25

    Article  Google Scholar 

  4. Hedjazi L, Guessasma S, Yven C, Della Valle G, Salles C (2013) Preliminary analysis of mastication dynamics and fragmentation during chewing of brittle cereal foods. Food Res Int 54(2):1455–1462

    Article  Google Scholar 

  5. Hutchings JB, Lillford PJ (1988) The perception of food texture - The philosophy of the breakdown path. J Texture Stud 9(2):103–115

    Article  Google Scholar 

  6. Chen J, Lolivret L (2011) The determining role of bolus rheology in triggering a swallowing. Food Hydrocoll 25(3):325–332

    Article  CAS  Google Scholar 

  7. Loret C, Walter M, Pineau N, Peyron MA, Hartmann C, Martin N (2011) Physical and related sensory properties of a swallowable bolus. Physiol Behav 104(5):855–864

    Article  CAS  Google Scholar 

  8. Peyron M-A, Gierczynski I, Hartmann C, Loret C, Dardevet D, Martin N, Woda A (2011) Role of physical bolus properties as sensory inputs in the trigger of swallowing. PLoS One 6(6):e21167

    Article  CAS  Google Scholar 

  9. Assad-Bustillos M, Tournier C, Septier C, Della Valle G, Feron G (2017) Relationships of oral comfort perception and bolus properties in the elderly with salivary flow rate and oral health status for two soft cereal foods. Food Res Int 118:13–21

    Article  Google Scholar 

  10. Matsuo K, Kawase S, Wakimoto N, Iwatani K, Masuda Y, Ogasawara T (2013) Effect of viscosity on food transport and swallow initiation during eating of two-phase food in normal young adults: a pilot study. Dysphagia 28(1):63–68

    Article  Google Scholar 

  11. Yven C, Guessasma S, Chaunier L, Della Valle G, Salles C (2010) The role of mechanical properties of brittle airy foods on the masticatory performance. J Food Eng 101(1):85–91

    Article  Google Scholar 

  12. Alam SA, Pentikäinen S, Närväinen J, Holopainen-Mantila U, Poutanen K, Sozer N (2017) Effects of structural and textural properties of brittle cereal foams on mechanisms of oral breakdown and in vitro starch digestibility. Food Res Int 96:1–11

    Article  CAS  Google Scholar 

  13. Young AK, Cheong JN, Foster KD, Hedderley DI, Morgenstern MP, James BJ (2016a) Exploring the links between texture perception and bolus properties throughout oral processing. Part 1: breakdown paths. J Texture Stud 47(6):461–473

    Article  Google Scholar 

  14. Young AK, Cheong JN, Foster KD, Hedderley DI, Morgenstern MP, James BJ (2016b) Exploring the links between texture perception and bolus properties throughout oral processing. Part 2: bolus mechanical and rheological properties. J Texture Stud 47(6):474–483

    Article  Google Scholar 

  15. Salles C, Benjamin O (2017) Models of the oral cavity for the investigation of olfaction. In: Buettner A (ed) Handbook of Odour. Springer, Berlin, pp 303–318

    Google Scholar 

  16. Salles C, Tarrega A, Mielle P, Maratray J, Gorria P, Liaboeuf J, Liodenot JJ (2007) Development of a chewing simulator for food breakdown and the analysis of in vitro flavor compound release in a mouth environment. J Food Eng 82(2):189–198

    Article  Google Scholar 

  17. Day L, Swanson BG (2013) Functionality of protein-fortified extrudates. Compr Rev Food Sci Food Saf 12(5):546–563

    Article  CAS  Google Scholar 

  18. Guessasma S, Chaunier L, Della Valle G, Lourdin D (2011) Mechanical modelling of cereal solid foods. Trends Food Sci Technol 22(4):142–153

    Article  CAS  Google Scholar 

  19. Kristiawan M, Micard V, Maladira P, Alchamieh C, Maigret JE, Réguerre AL, Emin MA, Della Valle G (2018) Multi-scale structural changes of starch and proteins during pea flour extrusion. Food Res Int 108:203–215

    Article  CAS  Google Scholar 

  20. Kristiawan M, Réguerre A-L, Chevallier S, Micard V, Emin A, Della Valle G (2020) Insights into the structure and texture of extruded pea flours. J Food Eng In preparation

  21. Agrawal KR, Lucas PW, Prinz JF, Bruce IC (1997) Mechanical properties of foods responsible for resisting food breakdown in the human mouth. Arch Oral Biol 42(1):1–9

    Article  CAS  Google Scholar 

  22. Lucas PW, Prinz JF, Agrawal KR, Bruce IC (2002) Food physics and oral physiology. Food Qual Prefer 13(4):203–213

    Article  Google Scholar 

  23. Odake S, Roozen JP, Burger JJ (2000) Flavor release of diacetyl and 2-heptanone from cream style dressings in three mouth model systems. Biosci Biotechnol Biochem 64(12):2523–2529

    Article  CAS  Google Scholar 

  24. Le Bleis F, Chaunier L, Della Valle G, Panouillé M, Réguerre AL (2013) Physical assessment of bread destructuration during chewing. Food Res Int 50(1):308–317

    Article  Google Scholar 

  25. Le Bleis F, Chaunier L, Montigaud P, Della Valle G (2016) Destructuration mechanisms of bread enriched with fibers during mastication. Food Res Int 80:1–11

    Article  Google Scholar 

  26. Pentikäinen S, Sozer N, Närväinen J, Ylätalo S, Teppola P, Jurvelin J, Holopainen-Mantila U, Törrönen R, Aura AM, Poutanen K (2014) Effects of wheat and rye bread structure on mastication process and bolus properties. Food Res Int 66:356–364

    Article  Google Scholar 

  27. Alderliesten M (2013) Mean particle diameters. Part VII. The Rosin-Rammler size distribution: physical and mathematical properties and relationships to moment-ratio defined mean particle diameters. Part Part Syst Charact 30(3):244–257

    Article  CAS  Google Scholar 

  28. Assad-Bustillos M, Tournier C, Feron G, Guessasma S, Reguerre AL, Della Valle G (2019) Fragmentation of two soft cereal products during oral processing in the elderly: impact of product properties and oral health status. Food Hydrocoll 91:153–165

    Article  CAS  Google Scholar 

  29. Hedjazi L, Martin CL, Guessasma S, Della Valle G, Dendievel R (2014) Experimental investigation and discrete simulation of fragmentation in expanded breakfast cereals. Food Res Int 55:28–36

    Article  Google Scholar 

  30. de Mesa NJE, Alavi S, Singh N, Shi YC, Dogan H, Sang YJ (2009) Soy protein-fortified expanded extrudates: baseline study using normal corn starch. J Food Eng 90(2):262–270

    Article  Google Scholar 

  31. Mathieu V, Monnet A-F, Jourdren S, Panouillé M, Chappard C, Souchon I (2016) Kinetics of bread crumb hydration as related to porous microstructure. Food Funct 7(8):3577–3589

    Article  CAS  Google Scholar 

  32. Onwulata CI, Phillips JG, Tunick MH, Qi PX, Cooke PH (2010) Texturized dairy proteins. J Food Sci 75(2):E100–E109

    Article  CAS  Google Scholar 

  33. Silva ACC, Arêas EPG, Silva MA, Arêas JAG (2010) Effects of extrusion on the emulsifying properties of rumen and soy protein. Food Biophysics 5(2):94–102

    Article  Google Scholar 

  34. Zhu JF, Mizunuma H, Michiwaki Y (2014) Determination of characteristic shear rate of a liquid bolus through the pharynx during swallowing. J Texture Stud 45(6):430–439

    Article  Google Scholar 

  35. Xie F, Halley PJ, Avérous L (2012) Rheology to understand and optimize processibility, structures and properties of starch polymeric materials. Prog Polym Sci 37(4):595–623

    Article  CAS  Google Scholar 

  36. Della Valle G, Vergnes B, Lourdin D (2007) Viscous properties of thermoplastic starches from different botanical origin. Int Polym Process 22(5):471–479

    Article  CAS  Google Scholar 

  37. Núñez M, Della Valle G, Sandoval AJ (2010) Shear and elongational viscosities of a complex starchy formulation for extrusion cooking. Food Res Int 43(8):2093–2100

    Article  Google Scholar 

  38. Laleg K, Barron C, Santé-Lhoutellier V, Walrand S, Micard V (2016) Protein enriched pasta: structure and digestibility of its protein network. Food Funct 7(2):1196–1207

    Article  CAS  Google Scholar 

  39. Petitot M, Abecassis J, Micard V (2009) Structuring of pasta components during processing: impact on starch and protein digestibility and allergenicity. Trends Food Sci Technol 20(11):521–532

    Article  CAS  Google Scholar 

  40. Joubert M, Septier C, Brignot H, Salles C, Panouillé M, Feron G, Tournier C (2017) Chewing bread: impact on alpha-amylase secretion and oral digestion. Food Funct 8(2):607–614

    Article  CAS  Google Scholar 

Download references

Acknowledgements

The authors are grateful to T. Mégarademy (CSGA, INRA) and C. Alchamieh (BIA, INRA) for the analysis of bolus physical properties and J. Bonicel (IATE, INRA) for the determination of protein solubility and molar weight distribution (SE-HPLC). The authors acknowledge the European Regional Development Fund (ERDF) for the funding of some of the instruments (chewing simulator, texturometer) used in this study.

Author information

Authors and Affiliations

  1. INRAE, UR BIA, F-44316, Nantes, France

    M. Kristiawan, G. Della Valle & A.-L. Réguerre

  2. IATE, Univ. Montpellier, CIRAD, INRAE, Institut Agro, Montpellier, France

    V Micard

  3. CSGA (Centre des Sciences du Goût et de l’Alimentation), AgroSup Dijon, CNRS, INRAE, Université de Bourgogne Franche-Comté, F-21000, Dijon, France

    C. Salles

Authors
  1. M. Kristiawan
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. G. Della Valle
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. A.-L. Réguerre
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. V Micard
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. C. Salles
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to M. Kristiawan.

Ethics declarations

Conflict of Interest

The authors declare that they have no conflict of interest.

Additional information

Publisher’s Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Electronic Supplementary Material

ESM 1

(DOCX 377 kb).

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Kristiawan, M., Della Valle, G., Réguerre, AL. et al. Artificial Oral Processing of Extruded Pea Flour Snacks. Food Eng Rev 13, 247–261 (2021). https://doi.org/10.1007/s12393-020-09220-5

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s12393-020-09220-5

Keywords

Search

Navigation