Abstract
Masticatory muscle activities were measured when basic biscuits were eaten, and the relationships of these measures with textural properties were examined. Next, in order to determine the influences of palatinose on biscuit textural properties, sensory values, fractures, and masticatory muscle activity tests of biscuits containing palatinose or sugar were compared. The results were as follows.
Parameters of masticatory muscle activities significantly correlated with the sensory value of shortness. Because the textural properties of the biscuits were shorter, the total electromyogram activities and masticatory times decrease, and masticatory cycles increased. The sensory value tests of biscuits prepared with palatinose revealed that palatinose created notable textural properties that were harder than but as short as sugar. The fracture test revealed that palatinose-containing biscuits consisted of a hard and fracture-resistant material, which suggested that the material formation resulted in the hard textural property. However, no significant differences were found in the masticatory time and masticatory cycle parameters between the two biscuit types. Therefore, the results of the masticatory muscle activity tests revealed that palatinose had short textural properties that were similar to sugar.
