Electromyographic texture characterization of hydrocolloid gels as model foods with varying mastication and swallowing difficulties

Kohyama, Kaoru; Hayakawa, Fumiyo; Kazami, Yukari; Ishihara, Sayaka; Nakao, Satomi; Funami, Takahiro; Nishinari, Katsuyoshi

doi:10.1016/j.foodhyd.2014.05.016

Cited by 21 publications

(24 citation statements)

References 30 publications

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“…Each gel can be characterized by sensory evaluation as follows : #4 is firm, slippery and requiring much effort to chew, #6 is adhesive, sticky but requiring little effort to chew, #12 is highly extensible and requiring much effort to chew, #14 is easy to cut, high perceived rate of melting in the mouth and requiring little effort to chew and #16 is firm, brittle, less adhesive and has a relatively high perceived rate of melting in the mouth. Their textural attributes were quite different to each other as indicated by different scoring on the principal components, and discussed in our previous studies Kohyama et al, 2014).…”

Section: Discussionmentioning

confidence: 64%

Mouthful Size Effects on Mastication Effort of Various Hydrocolloid Gels Used as Food Models

Kohyama

Hayakawa

Gao

et al. 2014

FSTR

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This study aimed to quantify effects of food mouthful size on eating effort while masticating solid foods represented by five hydrocolloid gels varying in texture by means of electromyography (EMG). Eleven subjects ate 3 (S) and 6 (L) mL mouthfuls of five gel samples in their normal way without any designated conditions. EMG activities from both masseter muscles, as jaw-closing muscles, and the suprahyoid muscles, as the jaw-opening muscles, were recorded during free eating. Differences in EMG variables were analyzed separately before the first swallow and during the entire oral processing until the last swallow. When food size was halved from L to S, entire time of oral processing, the number of chews, and the number of swallows were approximately 0.7 times more than those for L gels. The sum of muscle activities was determined by both the jaw-closing and jaw-opening muscles, and the relative values for S gels were about 0.8 of the L gels. EMG variables per chewing motion were not significantly different between S and L gels. Those observations were found to be similar for the five different gel types. These results suggest that the mastication effort can be estimated quantitatively for hydrogels with wide range of texture if a small enough mouthful size is consumed. The mastication effort for L gels was 1.4 times greater than that of S gels; however, it was never greater than 2 times the S gels.

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Section: Discussionmentioning

confidence: 64%

Mouthful Size Effects on Mastication Effort of Various Hydrocolloid Gels Used as Food Models

Kohyama

Hayakawa

Gao

et al. 2014

FSTR

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“…; Kohyama et al . ,b). A ground electrode (EL503) was put on the wrist, and a hand switch (TSD116A, Biopac Systems Inc.) was provided to the subjects (Nakatsu et al .…”

Section: Methodsmentioning

confidence: 99%

“…; Kohyama et al . ,b). A gel sample described above on a plastic spoon was served to the subject's mouth in a randomized order.…”

Section: Methodsmentioning

confidence: 99%

“…) using the first swallowing signal as described in previous papers (Kohyama et al . ,b). Rhythmic masseter activities indicate that chewing was clearly observed in the early stage of oral processing for S2 but not for F1 (Fig.…”

Section: Methodsmentioning

confidence: 99%

“…; Kohyama et al . ). Mechanical properties, such as hardness, are expected to be the cue to determine the method of oral processing; however, the factors affecting natural eating behavior and determining oral method in humans are not completely understood yet.…”

Section: Introductionmentioning

confidence: 97%

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Relationships Between Mechanical Properties Obtained from Compression Test and Electromyography Variables During Natural Oral Processing of Gellan Gum Gels

Kohyama

Gao

Watanabe

et al. 2016

Journal of Texture Studies

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The objective of this study was to quantify natural eating behavior of soft solid foods and identify a mechanical property of food that has the strongest influence on mastication in humans. Electromyography (EMG) of both masseter and suprahyoid muscles was performed to quantify the muscle effort required to naturally masticate five gellan gels. The gels were categorized into two groups; those with (1) similar fracture strain and three different fracture loads (F1 < F2 < F3), and (2) similar fracture load and three different fracture strains (S2 < F2 < E2). True stress of these gels was evaluated using video imaging during an instrumental compression test. EMG variables corresponding to masticatory effort increased with fracture load and with decreasing fracture strain under similar fracture loads of the gellan gels. Fracture load affected the natural eating behavior of the gels more than fracture strain. True stress, in particular true fracture stress, was a better indicator of mastication requirement than load. According to texture, human subjects changed their method of oral processing for the consumption of a small piece of gel from compression between the tongue and hard palate to mastication using the teeth. Once the method was chosen based on the mechanical properties under small deformation before fracture, muscle effort for oral processing highly correlated with true fracture stress but did not significantly correlate with modulus or fracture strain. Practical Applications The requirements for appropriate care food that can be consumed using compression by the tongue and hard palate without using the teeth have increased because the numbers of elderly people with poor mastication performance has increased in an aging society. The oral method changed from compression between the tongue and hard palate to mastication by the teeth with increasing true fracture stress of gels. Mastication effort quantified by electromyography highly correlated with the true fracture stress, but inferior correlation was observed with fracture load and no correlation with other mechanical properties, such as modulus and fracture strain. A simple compression test with video imaging can successfully measure the true stress of food samples. True fracture stress from the compression test was the best single parameter that explained the mastication effort during the natural eating behavior of soft gels.

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Food Gels: Gelling Process and New Applications

Nazir

Asghar

Maan

2017

Advances in Food Rheology and Its Applications

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Electromyographic texture characterization of hydrocolloid gels as model foods with varying mastication and swallowing difficulties

Cited by 21 publications

References 30 publications

Mouthful Size Effects on Mastication Effort of Various Hydrocolloid Gels Used as Food Models

Mouthful Size Effects on Mastication Effort of Various Hydrocolloid Gels Used as Food Models

Relationships Between Mechanical Properties Obtained from Compression Test and Electromyography Variables During Natural Oral Processing of Gellan Gum Gels

Food Gels: Gelling Process and New Applications

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