Electromyographic measurement of textural changes of foodstuffs during chewing.

Abstract

Wehave attempted to develop an intraoral method which can measure the textural changes in foodstuffs during chewing by using electromyography (EMG). Forty-three foodstuffs with variable textural attributes were used. Total chewing energy for these foodstuffs during chewing varied from 3 to 108 for the masseter muscle and 13 to 154 for the digastric muscle, respectively. Large differences in total chewing energy could be observed by EMGamong the foodstuffs. The chewing energy for many foodstuffs revealed distinct differences throughout the chewing process. Foodstuffs could be categorized into six groups according to the changing patterns of chewing energy. EMGdata and the number of strokes were influenced by masticatory index and salivary flow rate. Vegetables and Fruits Rawcarrot Pickled radish Apple ("Sun fuji") Confectioneries Toddler biter biscuit Marie biscuit Crisp bread Rice cracker Hardtack Caramel Toffee Kelp candy Gummy candy Hakodate High-Sea Fishery Co., Inc.

Classification of Masseter Activity Patterns during Chewing in Healthy Young Adults: The Effect of Taste Signals

“…Previous physiological studies in rats [2] and humans [11][12][13][14][15] analyzed masseter activity during chewing of various foods, including liquids, with different textures and tastes. These studies assessed activity patterns indirectly by visual observation or by parameters such as the number of chews, chewing time, and mean voltage of the masseter activity.…”

Relating Surface Electromyograms of the Facial Muscles During Mastication to the Mechanical and Sensory Properties of Foodstuffs

“…sEMG has been used extensively to examine mastication patterns in a wide range of foods, including apples (Kohyama et al, 2005). Sakamoto et al (1989) used sEMG to examine chewing of a range of food products with widely different textural qualities; they hypothesised that sEMG may provide an objective textural assessment tool, potentially forming a bridge between instrumental and sensory tests. Relationships have subsequently been sought between sEMG data and sensory scores: Karkazis & Kossioni (1998) compared raw carrot and peeled apple, and reported significant correlation between sensory hardness and sEMG activity in the masseter muscles.…”

Percentile Curves for Food Acceptance Response Scores in Assessing Chewing Functions in Adults

“…Each of these had a different food texture 24) and had been selected in a previous study we did on the elderly 25) . The foods used were boiled eggs, cheese, onion, boiled fish, sliced raw tuna, boiled rice, chikuwa (fish cake), bread, string beans, cabbage, white chicken meat, Chinese cabbage, ham, cookies, kon-nyaku (a gelatinous vegetable starch), cucumber, carrots, kamaboko (steamed fish paste), persimmons, apples, kinpira (chopped burdock root cooked with soy sauce and sesame oil), pork cutlets, rice crackers, sliced raw scallops, rice cakes, caramel, peanuts, French bread, yellow pickled radish, sliced raw octopus, and dried cuttlefish.…”