Gıdaların Oral İşlenmesi ve Tribolojik Perspektif

Yıl 2022, Cilt: 3 Sayı: 2, 130 - 149, 31.12.2022

Gökçe Keser , Barış Kıyma , Tülay Özcan

Öz

Gıdaların ağızda işlenmesi ve sindirimi birbirini izleyen deformasyonları içeren değişken bir süreç olmak ile birlikte duyusal algının temel basamaklarından biridir. Gıdaların mekanik özellikleri ve reolojisi, işlenme sırasında gıda matriksinin reaksiyonunu anlayabilmek ve duyusal algı ile interaksiyonunu belirlemek için yaygın olarak kullanılmaktadır. Gıdanın tüketimi ile birlikte doku/tekstür ve ağız hissi, tüketici tercihi için önemli olup inovatif ürünlerin üretilmesi ya da var olan ürünlerin geliştirilmesi için temel kriterlerdendir. Gıdaların tekstürünü karakterize etmek ve yorumlamak için birçok teknolojik yaklaşım kullanılmaktadır. Son yıllarda bu teknikler arasında triboloji ön plana çıkmaktadır. Triboloji, gıdanın mikro ve makro yapısı ile korelasyon içinde gıdanın ağızda metabolik olarak işlenmesi sırasında duyusal ağız hissinin oluşmasına büyük oranda objektif yaklaşımlar sunmaktadır.

Anahtar Kelimeler

Gıda, Oral işleme, Triboloji, Reoloji

Destekleyen Kurum

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Proje Numarası

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Teşekkür

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Kaynakça

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