抄録
The objective of this study was to clarify the influence of the texture of cooked rice on mastication. We prepared four cooked rice samples. The texture of cooked rice samples was evaluated using a creep meter. We used a multi-channel telemetry system to record both sides of masseter muscle activity, while adolescent women subjects masticated 10 g of the rice samples. The number of chews, masticatory time, muscle activity per chew, and amplitude all increased depending on the hardness of the rice samples. In contrast, chewing rhythm was not influenced by the hardness of rice samples.
