Oral Processing of Low Water Content Foods – A Development to Hutchings and Lillford's Breakdown Path

The “hard-to-swallow” phenomenon previously reported for peanut paste has been investigated for other oil seed butters. The temporal dominance of sensation (TDS) technique showed similar findings, adding to the list of materials that do not follow Hutchings and Lillford's breakdown path (Journal of Texture Studies 19: 103–115). From our data, we propose a modification to the Hutchings and Lillford model that allows for initial hydration of dry foods. The model holds well for oil seed pastes and may also help to explain the behavior of some dry, carbohydrate-rich foods previously constrained to fit extant models. Because TDS does not measure the magnitude of an attribute, we undertook time intensity studies to assess stickiness of peanut pastes during oral processing. In the absence of another attribute becoming dominant, the intensity of sticky/cohesive sensations may remain paramount but diminish in intensity, prior to swallowing. Publisher statement: This is the peer reviewed version of the following article: Hawthornthwaite, D., Ramjan, Y. and Rosenthal, A.J. (2015) Oral Processing of Low Water Content Foods – A Development to Hutchings and Lillford's Breakdown Path. Journal of Texture Studies, volume 46 (3): 212-218, which has been published in final form at http://dx.doi.org/10.1111/jtxs.12126 . This article may be used for non-commercial purposes in accordance With Wiley Terms and Conditions for self-archiving (http://olabout.wiley.com/WileyCDA/Section/id-820227.html#terms).