Fundamental Studies on the Propriety of Steamed Rice as a Test Food for the Evaluation of the Masticatory Function

Abstract

Cooked rice is the staple food for Japanese. It has been considered whether cooked rice can be used in the examination of mastication. The purpose of the present study was to ascertain its appropriateness as a test food.
The results were as follows:
1. The questionnaire was given to 130 people and asked their preference and intake frequency of cooked rice. The survey showed a high preference and intake frequency.
2. A model of various textures was prepared using nine combinations in accordance with L9 (34) orthogonal array. The use of 15 or 20g of cooked rice was found to be appropriate. It was concluded that cooked rice was not affected by soaking time (within 12hours) or by the time it was kept (within 6hours).
It was also concluded that it was appropriate to use for the evaluation of the masticatory function as a test food.