Masticatory Parameters Research Articles

The impact of distraction, masticatory performance and sex on food intake of school children from public and private schools: a randomized trial

Recent research highlights the influence of distraction on caloric intake in adults. This study investigated the impact of smartphone use and reading comic book on food intake of schoolchildren aged 10 to 12 years. One hundred and twenty students from public and private schools participated in experimental meal sessions. Individual parameters such as sex, age, body mass index (BMI), and eating preferences were assessed during the first session. In subsequent appointments, participants consumed standardized meals without distraction, while using a smartphone, or reading comic books in a random order. Child Three-Factor Eating Questionnaire (CTFEQr-21) was administered to assess eating behavior, and total caloric intake (kcal), total amount (g) and medium/high-energy-dense amount (g) were measured in each session. No significant difference was observed in food intake among the three experimental meals (without distractor, using smartphone and reading comic book). Masticatory performance, number of chewing cycles, and time until swallow were similar between sexes and school types (p>0.05). Regression models showed that meal duration was dependent on school type, number of teeth, time until swallow and absence of distractor, while total caloric intake was dependent on school type (public), sex (male), time until swallow, and number of cycles. Besides, total amount ingested, and medium/high-energy-dense amount were dependent on school type (public), sex (male), age, size of the particles and time until swallowing, uncontrolled eating and body mass index (p<0.05). In conclusion, the primary factors affecting food/caloric ingestion were sex, school type, and masticatory parameters, while the absence of distractor had an influence on meal duration.

Comparison of Child and Adult Mastication of a Sticky Processed Cream Cheese and Simulation with a Masticator.

An advantage of masticators is the calibration and possible standardization of intra- and inter-individual mastication variability. However, mastication of soft, sticky and melting products, such as processed cream cheeses, is challenging to reproduce with a masticator. The objectives of this work were, for the cheese studied: (1) to compare child and adult mastication and (2) to find in vitro parameters which best reproduce their in vivo chewing. Five parameters influencing mastication (mouth volume, quantity consumed, saliva volume, mastication time and number of tongue-palate compressions) were measured in 30 children (5-12 years old) and 30 adults (18-65 years old) and compared between the two populations. They were then transposed to a masticator (Oniris device patent). The initial cheese, a homogeneous white paste, was surface-colored to investigate its in-mouth destructuring. In vivo boli were collected at three chewing stages (33, 66 and 99% of mastication time) and in vitro boli were obtained by varying the number of tongue-palate compressions and the rotation speed. In vivo and in vitro boli were compared by both image and texture analysis. Child masticatory parameters were proportionally smaller than those of adults. The in vivo child boli were less homogeneous and harder than adult ones. Comparison of in vivo and in vitro bolus color and texture enabled the successful determination of two in vitro settings that closely represented the mastication of the two populations studied.

Applicability of electromyography (EMG) as a prospective technique for textural evaluation of different types of biscuits

Bakery industry is an important segment of the food industry, worldwide, and texture is an important determinant in the consumer acceptability of baked products especially biscuits. In this study, six different textured biscuits namely, whole wheat flour biscuit, chocolate biscuit, cumin biscuit, cardamom biscuit, pistachio biscuit and cashew biscuit, procured from local bakery, were analyzed for their proximate composition and color characteristics. The biscuits were having significantly (p ≤ 0.05) different values for proximate composition and color parameters. This study primarily aimed at investigating the application of electromyography (EMG) as a prospective technique for texture evaluation of these different types of biscuits. EMG is an upcoming technique for in vivo food texture evaluation which gives real-time information about the dynamic textural changes occurring during mastication of a food product. The EMG study was conducted on ten human subjects who were served six samples of biscuits in duplicate. To eliminate subject factor variance, two-way ANOVA was applied on the relative values of EMG variables. Two recordings of same subject in an EMG session for a biscuit sample showed significant (p ≤ 0.05) degree of similarity indicating that human mastication behavior is reproducible. Initially, twenty-eight EMG parameters were obtained which were reduced to five representative parameters using cluster analysis. Principal component analysis further classified these five masticatory parameters into two independent principal components (PC1 and PC2) for explaining the data variance. Cumulative proportions for PC1 and PC2 were 37.6% and 70.8%, respectively. The results showed that mastication time obtained from electromyographic analysis can evaluate sensory fracturability, hardness and chewiness. While middle interburst duration can effectively evaluate sensory cohesiveness and instrumental flexural strength. The study concluded that EMG can serve as a comprehensive texture evaluation tool in the bakery industry.

White matter abnormalities mediate the association between masticatory dysfunction and cognition among older adults.

Masticatory parameters, such as reduced number of teeth and posterior contacts, have been shown to be associated with reduced cognitive status. The underlying mechanisms that affect these associations, are however, not well understood. The study aims to investigate the association between masticatory dysfunction and cognition and explore the mediating effect of brain structure. In this cross-sectional study, 45 older adults with subjective masticatory dysfunction (mean age 72.3 ± 4.0 years) were included. Mini-Mental State Examination score <25, brain trauma, neurological disease, neurodegenerative disorders, depression or poor Swedish language skills were criteria for exclusion. Cognitive functions (executive function and episodic memory) and masticatory dysfunction defined by functional occluding status (FOS; the number of occluding units and number of remaining teeth) were analysed with partial correlation models. Structural magnetic resonance imaging was performed on 28 feasible participants. Multiple regression analyses were performed to evaluate the predictive value of brain structure and white matter hypointensities (WM-hypo) on cognitive functions. A mediation analysis was applied to assess significant predictor/s of the association between FOS and cognition. Both episodic memory and executive functions were positively correlated with FOS. WM-hypo predicted cognitive status (executive function, p ≤ .01). WM-hypo mediated 66.6% (p = 0.06) of the association between FOS and executive functions. Associations between FOS and cognitive functions are reported, where FOS, a potential modifiable risk factor, was related to both episodic memory and executive functions. The mediating effect of WM-hypo on the association between FOS and executive functions highlights the impact of the vascularisation of the brain on the link between mastication and cognition. The present study provides increased knowledge that bridges the gap between masticatory dysfunction and cognition.

Evaluation of the Therapeutic Efficacy of Functional Devices of Planas: Longitudinal Study of a Population of Young Children Aged 7 to 9 Years, Presenting Incisor Crowding Associated with Skeletal Class I or Class II

Objects: Evaluate at the beginning of mixed dentition, the effect of planas plates tracks on disharmony between tooth and jaw size and transverse dimensions of maxillae, on mandibular retrognathia and mandibular growth direction, and on masticatory function. Material and Methods: The study was carried out on a population of 82 school children, aged 7 to 9 years, from the city of Blida, presenting incisor crowding on a skeletal class I or class II. They were divided, by drawing lots, into two comparable groups: a control group and a group having received treatment with track plates associated with selective grinding. Measurements on mouldings, on photos and on face and profile teleradiographies, were performed on each patient before and after one year of follow-up. Results: A significant difference was noted between the two groups concerning the dento-alveolar and masticatory parameters. For the skeletal parameters, the difference is not statistically significant between the two samples. Conclusion: The results confirm the effectiveness of the Planas appliance in the treatment of dento-maxillary disharmony, by expansion and plead in favor of an early treatment, in mixed dentition of this malocclusion. They also show the restoration of chewing function. With regard to the shift of the skeletal bases, if the clinical observations showed its reduction, the measurements did not demonstrate it, due to an excessively small sample size.

Impact Analysis of Compression Parameters and Fracture of Gummy Candy Using the Mastication Process Simulator

Masticatory devices are expected to elucidate the relationship between changes in physical properties of food during mastication and masticatory parameters. This study analyzed the relationship between the progression of gummy candy fracture and some parameters that can be controlled by a novel mastication process simulator named “ORAL-MAPS”. Three commercial gummy candies were selected as test materials. The gummy candies were processed under the following 18 conditions: compression force (200, 400, and 600 N), compression frequency (30 and 60 cycles/min), and number of compressions (20, 40, and 60 cycles). Thereafter, the mean volume of the bolus particles was calculated utilizing a 3-dimensional shape measuring machine and used as an indicator of fracture progression. The result of multiple regression analysis with the logarithm of mean particle volume as the objective variable and device parameters as the explanatory variables showed that the number and frequency of compressions markedly affected the fracture of all gummy candies, whereas compression force exerted a smaller effect than these. Therefore, the standardized partial regression coefficient could be used to evaluate the characteristics of the gummy candies.

Effect of food portion on masticatory parameters in 8- to 10-year-old children.

The objective of this study was to explore differences in bite size and the amount of intraoral processing of four different foods between a reference and a double portion in 8- to 10-year-old children and, also to explore if there were differences depending on the child's weight status. The study was undertaken in 8- to 10-year-old children (n= 89). Body mass index was determined, and weight status was established based on Centers for Disease Control and Prevention(CDC) guidelines. A reference (half a banana, half a large peeled carrot, a slice of loaf cake, and half a salami stick), and a double portion of each food were offered to children in a randomized order in two different sessions. Three consecutive bites were taken and averaged. Variables in this study were bite size (g), number of cycles until swallowing, sequence duration as well as cycles/g. Comparisons were performed with Mann-Whitney, Kruskal-Wallis, and Wilcoxon tests, regressions and correlations were run. Bite size was ≈13% larger with the double portion (p≤ .05 for salami, banana, and loaf cake). Cycles/g decreased for all foods with the double portion, although only significantly for banana and loaf cake. Normal and obese children had larger bite sizes (p≤ .05) of banana than overweight children, while only obese had larger bites of loaf cake with the double portion. In conclusion, the bite size of foods in 8- to 10-year-old children increases (13%) when the portion size is doubled and the larger bite size leads to fewer cycles/g (8%). These effects differ among foods. These parameters do not depend on weight status.

Mastication in overweight and obese children: A comparative cross-sectional study

ObjectiveThe objective of this study was to analyze masticatory characteristics in children from 7 to 10 years, and to compare these characteristics among normal weight, overweight and obese children. MethodsThis is a cross-sectional study, conducted in northeast Brazil, with a sample of 160 children, aged 7 to 10 years. The authors evaluated: nutritional and dental status; food intake; masticatory parameters and orofacial myofunctional characteristics. The children were divided according to nutritional status into normal weight (n = 101), overweight (n = 33) and obesity (n = 26) groups. ResultsThe results showed that Obese children had a larger bite size (g) (median = 6.0, Q1-Q3 = 4.0-9.0, p = 0.049) and performed fewer masticatory sequences (median = 3.0, Q1-Q3 = 2.0-3.2, p = 0.024) than children with normal weight (median = 5.0, Q1-Q3 = 4.0-7.0; median = 4.0, Q1-Q3 = 3.0-5.0). Furthermore, obese children finished feeding in a shorter time (s) (median = 62.5, Q1-Q3 = 50.5-70.0, p = 0.039) than normal weight children (median = 66.0, Q1-Q3 = 56.5-78.0) and overweight children (median = 66.0, Q1-Q3 = 58.0-81.5). ConclusionsThe present results suggest that obese children present changes in mastication, evidenced by larger bite-size, performing fewer masticatory sequences and rapid mastication, which may contribute to increased food consumption and the development of excess weight.

Multimodal transcutaneous auricular vagus nerve stimulation: An option in the treatment of sleep bruxism in a “polyvagal” context

ABSTRACT Objective To consider the possible role of the vagus nerve (VN) in the pathophysiology of sleep bruxism (SB) and introduce a multimodal protocol of transcutaneous auricular stimulation of the VN in the treatment of SB patients. Methods Ten patients with SB underwent four sessions of electric transcutaneous auricular vagus nerve stimulation (ta-VNS) in specific auricular areas. The patients were advised to manually stimulate the same areas between sessions. Masticatory muscle activity and sleep parameters were measured by a polysomnography (PSG) before and after the treatment. Heart rate variability (HRV) parameters were measured during each stimulation. Results PSG analysis revealed a statistically significant reduction in tonic SB index and tonic contraction time. HRV parameters showed a statistically significant increase in mean values of the vagal tone after each session of stimulation. No side effect was reported. Conclusion The stimulation of the VN might have a role in the treatment of SB.

Effect of frozen storage on preservation of a silicone-based test food material

Aim: This study aimed to evaluate the effect of frozen storage on the physical properties of a silicone-based test food material, highly used to evaluate the masticatory performance in research settings. Methods: A total of 1,666 silicone cubes of Optosil Comfort® with 5.6-mm edges were shaped and stored at -18°C. The cubes were subsequently tested for flexural strength (maximum force, displacement, stress, and strain) before breaking (n = 136), changes in weight and size (n = 170), and masticatory performance (n = 1360) at eight timepoints: immediately after cube preparation (baseline, no freezing), and 1, 2, 3 and 4 weeks, and 2, 4 and 6 months after frozen storage. The cubes were thawed 8 h before each assessment. Results: The maximum force, stress, maximum displacement, and deformation values for the cubes were not affected by freezing (P &gt; 0.05). At all of the time points, the cubes exhibited similar weight (P = 0.366) and size (identical values). The masticatory performance for the cubes also showed no differences from baseline through 6 months (P = 0.061). Conclusion: Freezing Optosil Comfort® silicone cubes did not alter the physical and mechanical properties of the material, being suitable to optimize the assessment of masticatory parameters for research purposes.

The effect of bolus size on masticatory parameters at swallowing threshold in children using a hard, solid, artificial test food.

The effect of different bolus sizes on food breakdown has been studied in adults, but not in children. The objective of this study was to study median particle size (MPS) and other parameters of masticatory function at swallowing threshold (ST) in 8–10‐year‐old‐children with two different bolus sizes. A randomized crossover trial was undertaken in 89 eight to ten‐year‐old children. The study was performed with informed consent and ethical approval. The artificial test food used was made of a condensation silicone (Optosil Comfort) following a standardized protocol. Two bolus sizes (three or four quarters of a 20‐mm diameter, 5‐mm thick tablet) were randomized to avoid an order effect and tested in different sessions. Variables were: MPS (X 50) at ST, number of cycles until ST, sequence and cycle duration as well as cycles/g. Comparisons were performed with paired t and Wilcoxon tests, regressions and correlations were run. Cutoff for statistical significance was .05. Statistically significant differences were found for all variables; X 50 (2.5 ± 0.8 vs. 2.8 ± 0.7 mm, p < .001), cycles until ST (38 vs. 40, p = .022), sequence (25 vs. 27 s, p = .003), and cycle duration (650 vs. 683 ms, p = .015) and cycles/g (27 vs. 21 cycles/g, p < .001), three or four quarters, respectively. In conclusion, in children, as in adults, chewing on a bigger bolus size leads to a larger MPS (X 50) at ST. When chewing on a larger bolus the number of cycles increases, but not enough to swallow the same particle size since the number of cycles/g is less with a bigger bolus size.

EVALUATION OF EFFICIENCY OF CHEWING IN PATIENTS WITH ONCOPATHOLOGY OF THE ORAL CAVITY.

The aim: The aim of this work is assessment of masticatory efficacy in patients with oral tumors with different localization and severity. Materials and methods: The analysis of masticatory efficiency in dynamics was carried out with the help of two-color chewing gum in 29 patients with tumors of the tongue, oral mucosa and mandible. The study was performed at the time of hospitalization and on day 7 after surgery. Results: After surgery, masticatory parameters decreased compared to baseline and did not recover on the 7th day after surgery. In patients diagnosed with stage I-III mandibular cancer, masticatory values are below 0.5 (0.34 ± 0.04; 0.28 ± 0.03; 0.24 ± 0.03), indicating poor food bolus formation (p<0.05). Conclusions: This method is informative for the formation of the food bolus, which takes into account not only the presence of teeth, but also the function of the muscles involved in chewing. The extent of soft tissue defects plays a more important role in chewing than the presence of dentition and jaw defects. The presence of even 8-10 teeth on the upper and lower jaws may be sufficient for satisfactory grinding and chewing, with a mixed fraction of up to 0.75.

Relationship between masticatory variables and bolus characteristics of meat with different textures.

The physiological transformations that happen during oral processing are complex and challenging to capture and measure; however, their knowledge can help design new products for people who struggle with mastication and swallowing. Here we relate chewing, saliva incorporation and bolus properties with initial meat texture. Three different textures (T1-tender, T2-intermediate, T3-tough) were created by cooking meat in different temperature time combinations and "ready-to-swallow" meat boluses were collected from 10 healthy individuals. Masticatory variables, saliva incorporation, and bolus mechanical and geometrical characteristics were analyzed. Meat texture showed significant effect on masticatory variables (number of chews and chewing duration) but not on saliva incorporation. Bolus mechanical characteristics (hardness, cohesiveness and adhesiveness) varied significantly (p< .05) with meat texture, where meat with a harder texture resulted in a harder bolus. Number of bolus particles changed significantly (p< .05) with increasing meat hardness, where harder meat produced more bolus particles. Significant (p< .05) intersubject variability was recorded for masticatory parameters and saliva incorporation. Mechanical and geometrical characteristics of "ready-to-swallow" meat bolus did not vary among subjects.

Influence of Facial Morphology on Masticatory Function and Quality of Life in Elders Using Mandibular Overdentures: 3-Year Results.

Background: Facial types may interfere in the oral health-related quality of life (OHRQoL) and masticatory performance of implant-retained mandibular overdenture (IMO) wearers.Purpose: Investigate the medium-term changes in the masticatory function (MF) and OHRQoL parameters of IMO users, as a function of facial pattern, anteroposterior skeletal discrepancy, and sex.Methods: Forty IMO users, most of them Caucasian (90%) with average age of 69.17 years were classified according to their facial pattern and antero-posterior discrepancy prior to rehabilitation. MF was evaluated by the multiple sieves method to determine the average particle size (X50), heterogeneity (B) and masticatory efficiency (ME, calculated as the percentage of material retained in the 5.6 and 2.8 mm sieves), using Masticatory performance (MP) and swallowing threshold (ST) tests. OHRQoL was measured by applying the dental impact on daily life (DIDL) questionnaire. The data were analyzed by Wilcoxon-paired tests to analyze changes in MF parameters over time, and mixed-effect multilevel regression models were employed to verify differences between groups.Results: Significant changes were still observed in the 3rd year for the ST test with improvements in B for Mesofacial and in time for Dolichofacial individuals, while ME_2.8 deteriorated for Brachyfacial participants. B values of Class I and male individuals improved and brachyfacial individuals still presented worse homogenization (B) than Mesofacial participants in both masticatory tests. Class II and III participants still showed improvements in ME_5.6 and time compared to Class I despite increases in X50. Class II individuals needed less cycles than Class I in the 3rd year. Brachyfacial participants scored lower in the Appearance domain than Mesofacial ones in the 3rd year. Dolichofacial participants and Class III patients scored lower in the Oral Comfort domain than Mesofacial and Class I, respectively. In addition, age influenced the Pain, Oral Comfort and General Performance domains in the 3rd year.Conclusions: Differences in facial morphology continue to influence the MF and OHRQoL outcomes in the 3rd year, and age influenced some OHRQoL domains. Brachyfacial individuals continue to benefit least from rehabilitation with IMO according to masticatory parameters.

Virtual Reality as a Tool to Study the Influence of the Eating Environment on Eating Behavior: A Feasibility Study

In this manuscript, we describe a new approach to study the effect of the eating environment on food intake and eating behavior using virtual reality technology. Fifteen adults consumed pizza rolls in two virtual reality (VR) environments: a restaurant and a table in an empty room. The participants’ food intake, eating parameters (e.g., masticatory parameters and eating rate), and their sensory evaluation of the test food was measured. The participants’ sense of presence (the feeling of being in the virtual environment) and markers of arousal were also measured. There was no statistical significant difference in food intake or the sensory evaluation of the test food. In the restaurant condition, participants used fewer masticatory cycles before swallowing but there was no effect on eating rate or maximum bite force. Participants experienced a greater sense of presence when they were in the pizza restaurant scene. Moreover, their heart rate and skin temperature were higher in the restaurant condition. This study suggests that VR could be developed as a new tool to study the effect of the eating environment on food intake and eating behavior.

Особливості визначення жувальної ефективності в пацієнтів з післяопераційними дефектами порожнини рота

Resume. The aim of the study was to improve the determination of masticatory efficiency in patients with oncopathology of the oral cavity before and after surgery. For this purpose, the analysis of masticatory efficiency in dynamics was performed using a two-color chewing gum in 29 patients with tumors of the tongue, oral mucosa and lower jaw. After surgery, masticatory parameters decreased compared to the weekend and did not recover for 7 days after surgery. In patients diagnosed with stage I-III mandibular cancer, masticatory values are below 0.5 (0.34±0.04; 0.28±0.03; 0.24±0.03), indicating poor bolus formation. This method is informative for the formation of the bolus, taking into account not only the presence of teeth, but also the function of the muscles involved in chewing. Key words: masticatory efficiency, defects of the oral cavity, tumors of the tongue, the bottom of the oral cavity, the jaw.

The Development of Virtual Reality as a Tool to Investigate Eating Behavior

Abstract Objectives The objective of this study was to a) determine the feasibility of eating in virtual reality (VR) environment while wearing a head mounted display (HMD) and b) determine the effect of eating in a virtual restaurant on food intake, sensory evaluation of the test food and masticatory parameters. Methods Fifteen adults were asked to report to the laboratory on two occasions, separated by at least one week, at their usual lunchtime. On reporting to the laboratory, surface electrodes were attached to the left and right masseter muscles to measure masticatory activity and a wristband placed on the non-dominant wrist to collect physiological data. The participant sat quietly for 5 minutes before a VR (HMD) was placed on their head. The HMD displayed either a virtual restaurant (pizzeria) or a blank scene (consisting of a white background and a table). The participant's hand movements were captured using an infrared camera mounted on the HMD so when the participant moved their hands this was represented by computer generated model hands in the VR scene. The test foods (pizza bites) were represented in VR using a 3D model of pizza bites. The test foods were arranged so that when the participant touched the test food model in the VR scene they touched the test food in real life allowing them to locate and pick up the test food. The participant was instructed to eat the test food until they felt comfortably full. When the participant finished eating the equipment was removed and they completed questionnaires regarding their feelings of presence and experiences in the VR environment and their ratings of the test food attributes. Results Participants were able to successfully locate and eat the pizza rolls while in the VR environment. The participants feeling of presence was higher in the restaurant scene compared to the blank scene (P &amp;lt; 0.05). Heart rate and skin temperature were higher in the restaurant scene (P &amp;lt; 0.05). Differences in masticatory parameters were found with participants using fewer masticatory cycles before swallowing in the restaurant scene (P &amp;lt; 0.05). There were no differences between scenes regarding the sensory evaluation of the test foods. There was no difference in food intake between the treatments. Conclusions Eating in VR is feasible and may provide a new method to understand eating behavior in different contexts. Funding Sources None.

Comparative evaluation of wear resistance of CAD-CAM zirconia and cast cobalt chromium alloy for indirect restorations against human enamel - An In Vitro study.

To comparatively evaluate the wear resistance of two different posterior indirect restorative materials against human enamel. Two different posterior indirect restorative materials of ten in each Group-I (Monolithic zirconia) (n = 10) and Group-II (Cast cobalt chromium) (n = 10) were formed into disc and used as a substrate for the wear test. Freshly extracted mandibular first premolars were used as a pin (antagonist) (n = 20). Pin-on-disc wear testing machine was used to simulate the masticatory parameters and evaluation of the wear parameters was done after 1,20,000 cycles, with load of 40N for specific duration. Data related to wear testing procedure were tabulated and evaluated. Results were statistically analyzed using Mann-Whitney test and Wilcoxon signed rank test. Mean surface roughness value (Ra value) obtained for Group-I disc test samples showed no statistical significance (P value < 0.05). Mean wear rate value of test disc samples was statistically significant between Group-I and Group-II (P value < 0.05). Mean surface roughness value was statistically significant between Groups-I and II before and after wear test (P value < 0.05). From the results obtained, it was found that the Group-I (Monolithic zirconia) exhibited higher wear resistance than Group-II (cast cobalt chromium) and causes less wear to the opposing enamel antagonist.

Effect of process-induced common bean hardness on structural properties of in vivo generated boluses and consequences for in vitro starch digestion kinetics

In the present study, we evaluated the effect of process-induced common bean hardness on structural properties of in vivo generated boluses and the consequences for in vitro starch digestion. Initially, the impact of human mastication on the particle size distribution (PSD) of oral boluses from common beans with different process-induced hardness levels was investigated through a mastication study. Then the effect of structural properties of selected boluses on in vitro starch digestion kinetics was assessed. For a particular process-induced hardness level, oral boluses had similar PSD despite differences in masticatory parameters between participants of the mastication study. At different hardness levels, a clear effect of processing (P<0·0001) was observed. However, the effect of mastication behaviour (P=0·1141) was not significant. Two distinctive fractions were present in all boluses. The first one was a cotyledon-rich fraction consisting of majorly small particles (40-125 µm), which could be described as individual cells based on microscopic observations. This fraction increased with a decrease in process-induced hardness. The second fraction (>2000 µm) mostly contained seed coat material and did not change based on hardness levels. The in vitro starch digestion kinetics of common bean boluses was only affected by process-induced hardness. After kinetic modelling, significant differences were observed between the reaction rate constant of boluses generated from the hardest beans and those obtained from softer ones. Overall this work demonstrated that the in vitro nutritional functionality of common beans is affected to a greater extent by structural properties induced by processing than by mechanical degradation in the mouth.

Application of electromyography (EMG) in food texture evaluation of different Indian sweets

The present study was undertaken to correlate surface electromyography variables acquired during chewing of different Indian sweets with the instrumental texture parameters and their sensory attributes. Firstly, a comparison of acquired absolute EMG variables with the relative EMG variables was conducted. The results revealed that the relative EMG mastication parameters can effectively distinguish different textured food products by eliminating the subject variance. Then, the two different recordings of masticatory parameters in an EMG session for human subjects were correlated to investigate the reproducibility of chewing patterns. The correlation coefficients were found to be statistically significant (p less than 0.05) indicating highly reproducible chewing behaviour within a session for human subjects. Finally, acquired surface EMG variables were clustered into six representative variables using dendrograms. The principal component analysis conducted for these representative variables could explain 76% of cumulative proportion of variance. The scores of first principal component correlated significantly with instrumental and sensory hardness and sensory stickiness, while scores of second component correlated with sensory stickiness.