Oral processing behaviour, in simple terms, the way of how consumers chew and swallow foods, varies considerably among consumers and foods with different properties. This thesis investigates the role of oral processing behaviour in food matrix breakdown, and nutrients digestion. It also explores how food properties and consumption context influence oral processing behaviour and its impact on nutrients release.
Results show that prolonged chewing time consistently enhances in vitro nutrients digestion by breaking food into smaller fragments. However, this effect does not significantly influence in vivo glycaemic responses in healthy subjects. Food properties, oral processing behaviour, and health status interact in complex ways to influence nutrients digestion.