Food matrix impact on oral structure breakdown and sandiness perception of semisolid systems including resistant starch

In this study, the influence of matrix structure and viscosity was investigated to gain insight into mechanisms sandiness perception. Granules two types resistant starch (RS II III) were used as edible particles different size type II, D4,3 = 21.25 μm; RS III 44.03 μm). First impact adding at levels (1.5 3%) on rheology (flow behaviour) sensory properties (ranking test) custards determined. Second, an extra thickener (starch, xanthan gum, carboxymethylcellulose, λ-carrageenan, or a mixture carrageenan) in formulation decay constant shear 10 s−1 with saliva effect perception studied. The presence granules that remained intact after oral digestion caused sensation which increased increasing RS. Modifying (by thickener) affected perception, depended more nature than system. Viscosity curves show extension rate structural breakdown also thickeners. part remaining hydrolysis may explain less intense observed sample.