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    Determining the relationship between food texture and dental condition: First bite and chewing aspects
    (Pergamon-Elsevier Science Ltd, 2022) Aktar, Tugba; Karci, Bilge; Yucel, Hande Citir; Ergin, Firuze
    Among the sensory properties of foods, texture perception is a complex modality due to catastrophic changes during eating. Relating dental conditions and capacity of texture sensation are still paucities in the literature. Different dental areas emphasize the difference in texture sensation. Anterior teeth are responsible for biting, ripping or tearing; while posterior teeth are chewing and grinding. Hence, the absence of any is expected to cause disruptions in mastication functions. The hypothesis of the present study was dental loss or missing is a burden for hardness perception for first-bite and twice chewed for anterior and posterior teeth, respectively. Patient groups were divided according to anterior-posterior tooth deficiencies and hardness sensation was assessed at first bite and twice chewed modal food (white cheese) with various hardness levels obtained with different fat content. The modal food was tested for its physicochemical, textural and sensory properties with dental assessment. Findings suggest that first-bite hardness judgements were not affected by the loss of the anterior. Oppositely, twice chewed hardness has a significant effect on the loss of a posterior tooth. These findings can indicate to future researchers to be tested according to their dental status especially if chewing is necessary for their sensory tests.
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    Effect of lactose hydrolysis and salt content on the physicochemical, microbiological, and sensory properties of ayran
    (Elsevier Sci Ltd, 2022) Kocabas, Handan; Ergin, Firuze; Aktar, Tugba; Kucukcetin, Ahmet
    Ayran is a salty drinkable yoghurt, but lactose in ayran induces lactose intolerance. This can be overcome by production of lactose-free or lactose-reduced ayran. Milk with 50% and 100% lactose hydrolysis by beta-galactosidase was therefore used for alternative lactose-reduced or lactose-free ayran production. Physicochemical, microbiological, and sensory analyses were performed during storage at 4 degrees C for 28 days. Syneresis and flow behaviour index values increased, and apparent viscosity and consistency coefficient values decreased with increasing lactose hydrolysis level, salt content (0.5 and 1%), and storage period. No significant effects of lactose hydrolysis level and salt content on the counts of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus were found, while counts of these bacteria decreased during the storage period. Sensory evaluation highlighted that the 1% salt-containing ayran samples, which had higher scores of overall liking than 0.5% salt-containing ones, were significantly different from commercial ayran within the storage period. (C) 2022 Elsevier Ltd. All rights reserved.