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

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