Objective and subjective hardness of a test item used for evaluating food mixing ability

Abstract

The aim of this study was to compare objective and subjective hardness of selected common foods with a wax cube used as a test item in a mixing ability test. Objective hardness was determined for 11 foods (cream cheese, boiled fish paste, boiled beef, apple, raw carrot, peanut, soft/hard rice cracker, jelly, plain chocolate and chewing gum) and the wax cube. Peak force (N) to compress each item was obtained from force-time curves generated with the Tensipresser. Perceived hardness ratings of each item were made by 30 dentate subjects (mean age 26.9 years) using a visual analogue scale (100 mm). These subjective assessments were given twice with a 1 week interval. High intraclass correlation coefficients (ICCs) for test-retest reliability were seen for all foods (ICC > 0.68; P < 0.001). One-way anova found a significant effect of food type on both the objective hardness score and the subjective hardness rating (P < 0.001). The wax cube showed significant lower objective hardness score (32.6 N) and subjective hardness rating (47.7) than peanut (45.3 N, 63.5) and raw carrot (82.5 N, 78.4) [P < 0.05; Ryan-Einot-Gabriel-Welsch (REGW)-F]. A significant semilogarithmic relationship was found between the logarithm of objective hardness scores and subjective hardness ratings across twelve test items (r = 0.90; P < 0.001). These results suggest the wax cube has a softer texture compared with test foods traditionally used for masticatory performance test, such as peanut and raw carrot. The hardness of the wax cube could be modified to simulate a range of test foods by changing mixture ratio of soft and hard paraffin wax.

Effects of removable dental prostheses on masticatory performance of subjects with shortened dental arches: A systematic review

“…Moreover, in the tests included this review, different test foods were used with differences in hardness and texture, whilst it has been demonstrated that masticatory performance outcomes are dependent on characteristics of the test foods. 31,32 For example, hard and brittle food such as peanuts and raw carrots or food substitutes not designed for swallowing (such as silicones) have been predominantly employed as test items to evaluate masticatory performance. 18 The use of hard (and dry) test 'foods' is employed because obviously hard foods are more suitable to detect differences on chewing efficiency than soft foods.…”

Fish crackers development from minced fish and starch: an innovative approach to a traditional product

“…Based on the fact that wheat crackers have a global impact on nutrition and that variations of this product are well accepted (CHEOW et al, 2004;SALLEH et al, 2007;SINGHAL et al, 2008;SUBBA, 2002), we believe that the development of sensory acceptable fish crackers of high nutritional quality can be a successful strategy for increasing fish consumption and that fish crackers can be an alternative to high-calorie, low-nutritionalvalue, ready-to-eat food.…”

The Influence of Botulinum Toxin Type A Masticatory Efficiency

“…This result is similar as hard foods showed higher correlation with the bite force than soft foods 15) and breakdown of hard foods is more strongly correlated with the maximum bite force. 42) Also, there was a significant change of the FIA in soft foods group. It can be explained that not only hard and tough foods, but also soft and runny foods are affected by the BTX-A injection.…”