<p>  </p> <p>Pacheco, Kathryn Nichole. M.S. Purdue University, December 2022. Snacking Interventions Differentially Influence Saliva, Salivary Alpha Amylase Activity, and Sensation. Major Professor Dr. Cordelia A. Running.</p> <p>Human saliva contains the enzyme alpha amylase, which greatly influences many facets of human health such as digestion, absorption of nutrients, and the sensory perception of certain foods. However, the complex relationships between chewing behavior, food texture preference, and salivary amylase require further investigation. In this study, we aim to observe salivary alpha amylase through a simple assay using pudding, and to examine whether salivary amylase activity relates to diet, the sensory properties of starchy foods, or mouth behavior. We hypothesized that the pudding/salivary amylase activity assay would show more activity (less pudding remaining) 1) at the end of the high dietary starch intervention week, with little or no change from baseline to the end of the low dietary starch intervention week and 2) for people with greater baseline starch consumption compared to less baseline starch consumption. A counter-balanced, crossover design was implemented for the study. 34 participants (11 Men, 23 Women, 0 Other) completed study tasks, consisting of a 3-day dietary recall, 2 separate weeks of dietary intervention consisting of high starch or low starch snacks, and 4 research visits. These research visits included participant taste and smell acuity assessments, sensory ratings of the study foods, a mouth behavior typing test, and our salivary amylase activity assay that determined flow rate of a mixture of participant saliva and starch-containing ready-to-eat pudding. After our higher and lower starch snack interventions, we saw minimal evidence of changes to salivary amylase activity in our assay; the only trend we observed was opposite our expectation (less amylase activity after the low starch intervention). However, we did observe mouth behavior grouping tended to associate with sensory ratings that validate the premise of the mouth behavior typing tool we utilized. Ultimately, more work on the consistency and usefulness of the salivary amylase activity assay will need to be conducted if it is to be utilized for research purposes, but our data do help validate the concept that different people prefer foods due to their preferred methods of orally manipulating foods. r.  </p>

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La présente étude concerne l’évaluation de l’impact du séchage par air chaud (HAD), lyophilisation (FD) et « swell drying » (SD), procédé couplant le séchage par air chaud avec le procédé de Détente Instantanée Contrôlée (DIC), sur les fraises (Fragaria var. Camarosa). Il s’agit de comparer et de contraster les performances des procédés et la qualité du produit fini séché en termes des cinétiques de séchage et de réhydratation, de contenus en molécules bioactives et activité antioxydante, et des paramètres caractéristiques de texture comme croquant et croustillant. Les résultats obtenus ont montré que le procédé de SD comparé aux procédés classiques de séchage et de lyophilisation, réduit d’une façon importante le temps de séchage ainsi que les coûts d’opération. D’autre part, SD conserve la qualité nutritionnelle des fraises en gardant leur contenu en composants bioactifs et en augmentant leur disponibilité. De plus, une corrélation importante entre la capacité antioxydante et le contenu total d’anthocyanes a été établie. D’autre part, les fraises séchées par SD ont montré une très intéressante macro et micro-structure. Les produits ont présenté une haute expansion et une croustillance significative due au phénomène de micro-alvéolation par décompression instantanée par DIC. D’ailleurs, il a été possible de mesurer les caractéristiques instrumentales de croustillance/croquance des échantillons finaux séchés. Grâce à la possibilité de modifier, contrôler et optimiser les paramètres opératoires du procédé DIC, il a été possible d’obtenir un produit du type « snack » croustillant avec une très haute valeur nutritionnelle. / The aim of this study was to evaluate the effect of hot air drying (HAD), freeze-drying (FD) and swell drying (SD), which is a coupling of hot air drying to instant controlled pressure drop, (DIC) on the strawberry (Fragaria var. Camarosa) to compare and to contrast its quality in terms of drying and rehydration kinetics, bioactive compounds and its antioxidant activity, and texture parameters as crunchy and crispy features. The obtained results shown that SD method helped to reduce the drying time leading to a low-cost processing compared with classical hot air drying and freezedrying. SD globally preserved the strawberry’s nutritional value and bioactive compounds, increasing their availability. Moreover, a strong correlation between antioxidant activity and total anthocyanin content was established in SD strawberries. On the other hand, the swell-dried strawberries showed an interesting macro and micro-structure. They presented a high expansion ratios and significant crispness provoked by the micro-alveolation phenomenon induced as consequence of the instant decompression process in the DIC treatment. Moreover, it was possible to instrumentaly measure the crispy/crunchy features of the final dried samples. By assessing such crispy and healthy contents of fruit “snacking”, it was possible to modify, control, and optimize DIC operating parameters. And, it can be designed according to the industrial or consumer needs.

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