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Can we understand food oral processing using Kano model? Case study with confectionery products

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dc.contributor.authorDjekic, I.
dc.contributor.authorIlic, J.
dc.contributor.authorGuiné, Raquel
dc.contributor.authorTomasevic, I.
dc.date.accessioned2020-12-03T15:01:40Z
dc.date.available2020-12-03T15:01:40Z
dc.date.issued2020
dc.description.abstractThis 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationDjekic 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.pt_PT
dc.identifier.doiDOI: 10.1111/jtxs.12550pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.19/6425
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.subjectconfectionery productspt_PT
dc.subjectKano modelpt_PT
dc.subjectmechanical propertiespt_PT
dc.subjectoral processing characteristicspt_PT
dc.subjectquality characteristicspt_PT
dc.titleCan we understand food oral processing using Kano model? Case study with confectionery productspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage869pt_PT
oaire.citation.issue6pt_PT
oaire.citation.startPage861pt_PT
oaire.citation.titleJournal of Texture Studiespt_PT
oaire.citation.volume51pt_PT
person.familyNamede Pinho Ferreira Guiné
person.givenNameRaquel
person.identifierhttps://scholar.google.pt/citations?user=abFDovIAAAAJ&hl=pt-PT
person.identifier.ciencia-id8B13-5492-0F23
person.identifier.orcid0000-0003-0595-6805
person.identifier.scopus-author-id6603138390
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication59580952-77cc-4e4e-ae90-527a8b994f9f
relation.isAuthorOfPublication.latestForDiscovery59580952-77cc-4e4e-ae90-527a8b994f9f

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