Effect of the texture of food on the masticatory process.

Abstract

The mode of mastication of soft foods was examined through visual analysis with cineradiography and self description by experimental subjects, using agar and gelatin gels as test foods. The mode altered from compression with the tongue and hard palate to shearing with the dentition as the hardness of model samples was increased. The thresholds of hardness requiring a shift of mastication mode from compression to shearing were 0 .08 kg for the agar gel and 0.03 kg for the gelatin gel, although the gelatin gel shear strain was larger. Rupture stress was also found to be an important factor in changing the mode . A value from 150-250 g/cm2 was observed to be the threshold. Visual analysis of cineradiography revealed that the food texture may be recognized by initial compression (deformation rate, about 12%) between the tongue and hard palate , around thei ncisive papilla. Very soft food was treated in the same way as liquid food , although it has nofl uidity. The mastication mode of a food may be determined according to the texture . The food was masticated either by compression with the tongue and hard palate or by shearing with the teeth . It was suspected that the process of initial compression of food with the tongue and the incisive papilla region is the first step of texture recognition.

Effects of Sprouting on Texture of Cooked Buckwheat (Fagopyrum esculentumMoench) Noodles

“…The compressive force at over 80% strain may be related to a resistance to completely cut off cooked wheat noodles (Sasaki et al, 2004). Compressive force at slight deformation may be related to the initial perception of the palate (Sherman, 1969;Arai and Yamada, 1993;Sasaki et al, 2004). In our experiment, the differences in compressive force among buckwheat fl ours were clear at 80 and 90% strains, when noodle strands were cut largely, although the differences were not detected at a strain of 40% or less, when noodle strands were cut slightly.…”

Influence of palatal surface shape of dentures on food perception

“…Furthermore, the selection criteria for the shape of the denture’s palatal surfaces are vague, with shape selection dependent on the dentist’s clinical experience alone. It has been reported that humans perceive food by pressing it against the palate with the tongue during food ingestion (8). Therefore, covering the palate with dentures influences the perception of food texture.…”

Polysaccharide Rheology and In-Mouth Perception

“…Liquid foods are swallowed instantaneously, and the solid foods are masticated and made into a bolus before being swallowed. These processes can be visualized by videofluorography [107,108]. 3.…”