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Resumo(s)
This study had two objectives, to determine oral processing parameters and its corre-
lation with mechanical properties of selected confectionery products and to catego-
rize 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 paral-
lel, 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 cor-
related 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.
Descrição
Palavras-chave
confectionery products Kano model mechanical properties oral processing characteristics quality characteristics
Contexto Educativo
Citação
Djekic I, Ilic J, Guiné RPF, Tomasevic I (2020) Can we understand food oral processing using Kano model? Case study with confectionery products. Journal of texture Studies, 51(6), 861-869.