New Measurement of Masticatory Performance Using Chewing-Gum Part 1 Measurement and Properties of Test Food

Abstract

The newly developed chewing-gum to be tinged with red by mastication was examined to find out whether or not it would be usable for measuring masticatory performance.
The results were obtained as follows:
1. The mean chromatical value of a^* of this chewing-gum was hardly affected by pH of saliva and masticatory duration.
2. In subjects with normal occlusion, the correlation between the number of times of mastication and chromatical values of a^* was significant (r= 0.99) at the number of times of mastication ranging from 10 to 50 times.
3. The results with this method were significantly corresponding to the measurement of masticatory performance with ATP-G.
4. The chewing-gum in question can be claimed as one of the most instrumental methods, when it is applied clinically to the judgement of masticatory performance.