Oral processing of starch based foods

Mohd Najmi, Ainin Syafiqah (2020) Oral processing of starch based foods. [Project Paper] (Submitted)

Text lp FK 2020 77.pdf Download (17MB)

Abstract

Food oral processing defined as a needed process for consumption and digestions of foods in a human body. It is also has been known as an appreciation and pleasure of texture and flavor of the food. The digestion process of food that occurs in the mouth involved various oral processing such as first bite, chewing and mastication, transportation of food bolus, the formation of bolus and also swallowing. The bolus formation is influenced by many factors such as saliva addition, the moisture content of the initial food and also the particle size distribution of the bolus. The oral behavior of the person also has affected the bolus formation for the safe swallowing process. Trials involved up to three food sample, which is pasta, rice, and rice crackers. All of this foods are starch-based foods with different size, texture and properties. 4 subjects have been participated in this moisture content and particle size distribution analysis, which required them to chew and spitted out the food bolus according to the number of chews that have been recorded and calculated. The time for the subjects to chew the food sample and the chin movement during the mastication process were recorded. With that information, the number of chews for each mastication stages has been calculated and obtained. The moisture content analysis used A.O.A.C. (1999), while for the particle size distribution the Image J analysis has been applied.

Item Type:	Project Paper
Subjects:	S Agriculture > S Agriculture (General)
Faculty:	Faculty of Engineering
Depositing User:	Ms. AZLINA ZAINAL ABIDIN
Date Deposited:	15 Apr 2026 00:36
Last Modified:	15 Apr 2026 00:36
URI:	http://psaspb.upm.edu.my/id/eprint/2789

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