Main content

Oral Physiological Factors Influencing the Texture Perception of Solid Foods

Show full item record

Title: Oral Physiological Factors Influencing the Texture Perception of Solid Foods
Author: Willinsky, Sarah
Department: Department of Food Science
Program: Food Science
Advisor: Duizer, Lisa
Abstract: This thesis investigates how individuals perceive and describe the texture of solid foods. To date, minimal research has been done to investigate individual texture perception and the influence of oral physiological parameters. The current study is a three phase project. First, using Temporal Dominance of Sensation (TDS), the dynamic process of panellists’ texture perception was investigated. The results showed two very distinct groups of panellists who differed based on their texture perception response. The second phase attempted to understand these groups by testing oral physiological parameters surrounding the individuals and their bolus. Few significant results were found between the two groups indicating. The final phase of this project supported the hypothesis that vocabulary use was not a factor in the division of the two groups. To conclude, saliva, both in regard to the amount and composition, seems to have a large influence on how individuals perceive the texture of solid food.
Date: 2013-12
Rights: Attribution 2.5 Canada

Files in this item

Files Size Format View
Willinsky_Sarah_201312_MSc.pdf 1.239Mb PDF View/Open

This item appears in the following Collection(s)

Show full item record

Attribution 2.5 Canada Except where otherwise noted, this item's license is described as Attribution 2.5 Canada