Difference of conditions of measuring food texture from masticatory movement

Abstract

Mandibular movement was examined to clarify the effect of food texture on masticatory dysfunction． The subjects consisted of 10 normal volunteers． Five test foods were chosen based on physical properties with two different sizes． Mandibular movement during mastication was affected by the properties and sizes of the test foods． The maximum speed during mastication ranged from 102mm/sec to 258mm/sec， the mean speed ranging from 64mm/sec～131mm/sec． These rates were 10 times faster than the compression speed of the texture analyzer of food．Measurement conditions affect levels of food properties， which should therefore be examined under similar conditions during mastication．