Variation of bite size with different types of food bars and implications for serving methods in mastication studies

• Published in: Food quality and preference Vol. 20; no. 6; pp. 456 - 460
• Main Authors: Hutchings, Scott C., Bronlund, John E., Lentle, Roger G., Foster, Kylie D., Jones, Jim R., Morgenstern, Marco P.
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01.09.2009; Elsevier
• Subjects: Biological and medical sciences; Bolus size; eating habits; Feeding behaviour; food bars; Food industries; foods; Fundamental and applied biological sciences. Psychology; General aspects; Mastication; Methods of analysis, processing and quality control, regulation, standards; Serving size; volume; weight; Mastication; Serving size; Bolus size; Feeding behaviour; Size; Variations; Method; Food; Feeding
• ISSN: 0950-3293; 1873-6343
• DOI: 10.1016/j.foodqual.2009.04.007

Acquisition has a considerable influence on the process of mastication. The aim of this study was to examine variation in the natural bite weight, volume, and length of different food bars, to assess whether serving constant mass samples, constant volume samples, or alternative methods, are most appropriate for mastication studies. Six types of manufactured food bars were assessed with 45 subjects (21 males and 24 females). Bite weight was determined and the volume and length of each bite were calculated using the density and dimensions of each bar. Natural bite weight, volume, and length varied significantly between bars. Bite length varied least. The results suggest that food bite size is not controlled by weight nor volume, but by bite length, when food bars are being consumed. No ideal serving method exists however the relative regularity of bite length suggests constant volume servings may represent normal feeding behaviour more so than constant mass.