Textural Evaluation of Rice Cake by Chewing and Swallowing Measurements on Human Subjects

• DOI: 10.1271/bbb.60276
• Publication Date: 2007-02-23T13:38:54Z
• Authors: Kaoru KOHYAMA; Hiroko SAWADA; Miho NONAKA; Chiharu KOBORI; Fumiyo HAYAKAWA; Tomoko SASAKI
• Keywords: Mastication; Bolus (digestion)

The difficulty in masticating and swallowing rice cake was quantified. Healthy subjects ate pieces of (9 g 3 g) a modified product g). We used electromyography to measure the activity jaw-closing -opening muscles during chewing, as well suprahyoid muscle activity, laryngeal movement, sound swallowing. smaller cake, shorter mastication time, fewer number chews, less activity. A consumed with effort than standard same (3 Both sample amount texture influenced mastication, although neither factor caused significant difference characteristics. These observations suggest that induced when bolus properties became suitable for swallowing, healthy could adjust their technique according food texture.