ArticleCurrent research in food science2020
Measurement of molten chocolate friction under simulated tongue-palate kinematics: Effect of cocoa solids content and aeration.
Article in Current research in food science, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed, 30 citations in OpenAlex.
- Correlations Between Sensory Evaluations and Instrumental Measurements in Milk Chocolate with Varying Emulsifier Levels and Particle Sizes.Foods (Basel, Switzerland) · 2026Article
- Orodispersible Films: Current Innovations and Emerging Trends.Pharmaceutics · 2023Review
- Insights into the Multiscale Lubrication Mechanism of Edible Phase Change Materials.ACS applied materials & interfaces · 2023Article
- Pigmented Fungiform Papillae (PFP) of the Tongue: A Systematic Review of Current Aetiopathogenesis and Pathophysiology.Pathophysiology : the official journal of the International Society for Pathophysiology · 2022Review
- Modernising Orodispersible Film Characterisation to Improve Palatability and Acceptability Using a Toolbox of Techniques.Pharmaceutics · 2022Article
- Roles of viscosity, applied load and surface wettability on the lubrication behaviour of model liquid/semi-solid foods: Measurements with a bespoke tribo-cell fixture and rotational rheometer.Current research in food science · 2022Article
- Food Oral Processing-An Industry Perspective.Frontiers in nutrition · 2021Article
Corrections and comments
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Authors and funding
8 authors at 3 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The perception of some food attributes is related to mechanical stimulation and friction experienced in the tongue-palate contact during mastication. This paper reports a new bench test to measure friction in the simulated tongue-palate contact. The test consists of a flat PDMS disk, representing the tongue loaded and reciprocating against a stationary lower glass surface representing the palate. The test was applied to molten chocolate samples with and without artificial saliva. Friction was measured over the first few rubbing cycles, simulating mechanical degradation of chocolate in the tongue-palate region. The effects of chocolate composition (cocoa solids content ranging between 28 wt% and 85 wt%) and structure (micro-aeration/non-aeration 0-15 vol%) were studied. The bench test clearly differentiates between the various chocolate samples. The coefficient of friction increases with cocoa solids percentage and decreases with increasing micro-aeration level. The presence of artificial saliva in the contact reduced the friction for all chocolate samples, however the relative ranking remained the same.
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