Electromyographic Measurement of Eating Behaviors for Buckwheat Noodles

The objective of this study was to quantify the mastication effort for cooked rice with varying texture. We conducted electromyography (EMG) from both masseter muscles while normal subjects ate 6 g of cooked rice. Rice samples were prepared using different milling ratios and cooked with different amounts in weight of water. The texture of cooked rice samples was instrumentally analyzed. Hardness was similar between 2% milled and 1.80 times weight of water, 6% and 1.65, and 10% and 1.50; however, adhesiveness was lower in lesser milled samples. EMG results showed that the number of chews, mastication time and muscle activities per chew were higher in the harder rice samples that were milled less and cooked with less water. When the hardness of cooked rice was adjusted, EMG variables were not significantly different. The mastication effort per gram of solid content significantly differed with milling ratios. PRACTICAL APPLICATIONCooked rice is a staple food for many people. The texture of cooked rice can be easily modified by changing milling ratios and water-to-rice grain ratios. As mastication is the first process of digestion, understanding how milling and cooking conditions influence the texture of cooked rice and mastication behavior is important for palatability and nutrition. EMG variables can provide details on mastication effort, proving to be useful for preparing the best texture of cooked rice. As less milled rice requires more mastication per solid content, it is effective to increase number of chews and to decrease eating rate.

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“…; Kohyama et al . ). They were also asked to press a button when they started chewing and finished swallowing.…”

Section: Methodsmentioning

confidence: 97%

Effects of Milling Ratio and Water‐to‐Rice Ratio on Mastication Effort for Cooked Rice Measured by Electromyography

Kohyama

Sodhi

Sasaki

et al. 2014

Journal of Texture Studies

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“…Regarding the command of oral strategy, Mioche et al (1999) reported that free style mastication required less muscle activity than side-imposed mastication, and Kohyama et al (2010) reported that normal chewing of buckwheat noodles required less muscle work than slurping, thus, free mastication would be recorded as the most effective mastication. The serving size and amount, the serving order of test samples, the command of oral strategy, and so on should be based on the experimental design.…”

Section: Experimental Conditions Of Emgmentioning

confidence: 99%

Use of electromyography in measuring food texture

Funami

Ishihara

Kohyama

2014

Food Texture Design and Optimization

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“…These models predict rumen pH from 'physically effective fibre' intake, and implicit in these predictions, is the assumption that 'physically effective fibre' promotes chewing, and in turn chewing promotes salivation, which elevates rumen pH. This linkage is also confirmed by data obtained in humans where the ingestion of a diet of firm texture is accompanied by high amplitudes of masseter muscle activity together with a high salivary secretion during the chewing process (de Muñ iz et al, 1983;Kohyama et al, 2010). 2 min of intake 10 min of intake 2 min of intake 10 min of intake CM 12 h no hay 12 ± 1.6 a 76 ± 11 a (79 ± 8.9) 6.0 ± 1.5 a 5.9 ± 1.5 a 0.15 ± 0.02 a 0.16 ± 0.01 a CM after RH 12 ± 1.6 a 84 ± 10 a (79 ± 11) 5.8 ± 1.9 a 4.4 ± 1.6 a 0.17 ± 0.01 a 0.18 ± 0.02 a CM after AH 18 ± 6.2 b 67 ± 18 a (66 ± 14) 4.9 ± 1.5 a 4.7 ± 1.6 a 0.23 ± 0.02 b 0.24 ± 0.01 b Means in the same column with unlike superscripts are different with p < 0.05.…”

Section: Discussionmentioning

confidence: 75%

“…These models predict rumen pH from ‘physically effective fibre’ intake, and implicit in these predictions, is the assumption that ‘physically effective fibre’ promotes chewing, and in turn chewing promotes salivation, which elevates rumen pH. This linkage is also confirmed by data obtained in humans where the ingestion of a diet of firm texture is accompanied by high amplitudes of masseter muscle activity together with a high salivary secretion during the chewing process (de Muñiz et al., 1983; Kohyama et al., 2010).…”

Section: Discussionmentioning

confidence: 76%

Electromyographic evaluation of masseter muscle activity in horses fed (i) different types of roughage and (ii) maize after different hay allocations

Vervuert

Brüssow

Bochnia

et al. 2012

Animal Physiology Nutrition

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Summary The aims of this study were to monitor electromyographic (EMG) activity of masseter muscle in healthy horses fed (i) different types of roughage and (ii) maize after different hay allocations. Four horses were offered the following three diets ad libitum: hay, haylage or straw/alfalfa chaff (SAC). In a second trial, four horses were fed cracked maize (CM) and hay in three different orders: (i) CM after a 12‐h overnight fast; (ii) CM immediately after restricted hay intake (0.6 kg hay/100 kg BW); or 3) CM after hay intake ad libitum. The activity of the masseter muscle was determined by EMG (IED®), and the following were measured: amplitude (muscle action potential = MAP, maximum voltage) and duration of MAP (s). The intake of hay or haylage was associated with intense masseter muscle activity (MAP: hay, 10 ± 1.7 V; haylage, 11 ± 3.3 V; and duration of MAP: hay, 0.31 ± 0.04 s; haylage, 0.30 ± 0.04 s). Similar intense chewing was measured for SAC (MAP 13 ± 3.8 V), although duration of the chewing cycle was relatively short (0.22 ± 0.03 s, diet p < 0.05), which is possibly related to the shorter fibre length. CM was consumed rapidly, with less intense masseter muscle activity (MAP 6.0 ± 1.5 V). Hay intake before CM did not affect chewing force of CM, but duration of chewing cycle was significantly prolonged by feeding hay ad libitum before CM was fed. The consumption of hay, haylage or SAC was associated with intensive masseter muscle activity that was likely to stimulate salivary flow rate. In contrast to roughage, concentrates like CM are consumed rapidly with less intensive masseter muscle activity. This situation is associated with a low salivary flow that may have an adverse effect on gastric function.

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Electromyographic Measurement of Eating Behaviors for Buckwheat Noodles

Cited by 18 publications

References 17 publications

Effects of Milling Ratio and Water‐to‐Rice Ratio on Mastication Effort for Cooked Rice Measured by Electromyography

Effects of Milling Ratio and Water‐to‐Rice Ratio on Mastication Effort for Cooked Rice Measured by Electromyography

Use of electromyography in measuring food texture

Electromyographic evaluation of masseter muscle activity in horses fed (i) different types of roughage and (ii) maize after different hay allocations

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