Data from Chewing and Swallowing Processes as a Fingerprint for Characterizing Textural Food Product Properties

Eating is a complex action. When it is performed, lots of facial movements that depend on food and consumer characteristics take place. Several techniques and methodologies are available to evaluate them, and some are used to describe food texture. Employing facial skin markers and direct descriptors, and studying the tracking of their movements during the eating process are a simple non-invasive technique, but with limitations. This study aimed to use the technique and compare two data processes using direct or indirect descriptors to minimize limitations (panelist effect) and to increase its ability to classify muffins, coffee cookies, and toasted bread according to the descriptions provided by textural techniques. Eight participants (four men, four women) ate the three products 5 times over a 2-week period. Six skin markers were placed on certain points of their faces. Chewing and swallowing were characterized by applying the technique. The panelist effect was evidenced by employing direct descriptors, while products were described in the same way as using textural techniques by indirect descriptors.

Automated summary

The study uses facial skin markers and direct or indirect descriptors to evaluate food texture and minimize limitations. The panelist effect is evident with direct descriptors, while indirect descriptors provide accurate descriptions of the products.