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. 2020 Dec;51(6):861-869.
doi: 10.1111/jtxs.12550. Epub 2020 Aug 10.

Can we understand food oral processing using Kano model? Case study with confectionery products

Ilija Djekic  1 , Jovan Ilic  1 , Raquel P F Guiné  2 , Igor Tomasevic  3
Affiliations

Can we understand food oral processing using Kano model? Case study with confectionery products

Ilija Djekic et al. J Texture Stud. 2020 Dec.

Abstract

This study had two objectives, to determine oral processing parameters and its correlation with mechanical properties of selected confectionery products and to categorize oral processing and sensory attributes based on a Kano model. Thirteen panelists analyzed five confectionery products in the oral processing part of the study. In parallel, 327 interviews participated in a field survey to enable analyzing responses to food quality and oral processing attributes. It has been confirmed that oral processing parameters are interrelated with most of the mechanical properties of confectionery products. Average number of bites is correlated with consumption time per bite, chewing rate, and bite size. Consumption time and chewing rate were negatively correlated for Brownie cake. Satiation was associated with eating rate and calorie intake rate for Jelly Candy and Waffle. All food quality requirements were categorized as "attractive" and "one-dimensional." Oral processing parameters-food breakdown and eating rate are aligned to "attractive" category, bite size was identified as a "must-be" category, and number of chews is outlined as a "reverse" category. The Kano model results show that oral processing parameters have a strong influence on consumer satisfaction in parallel with well-known sensorial characteristics associated with food quality.

Keywords: Kano model; confectionery products; mechanical properties; oral processing characteristics; quality characteristics.

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References

REFERENCES

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