A page from the OpenDepot.org service

Jump to the start of the main contents

Salleh, N. M. and Fueki, K. and Garrett, N. R. and Ohyama, T. (2007) Objective and subjective hardness of a test item used for evaluating food mixing ability. Journal of Oral Rehabilitation, 34 (3). pp. 174-183. ISSN 0305-182X

[img] PDF
Download (108Kb)

    Abstract

    The aim of this study was to compare objective and subjective hardness of selected common foods with a wax cube used as a test item in a mixing ability test. Objective hardness was determined for 11 foods (cream cheese, boiled fish paste, boiled beef, apple, raw carrot, peanut, soft/hard rice cracker, jelly, plain chocolate and chewing gum) and the wax cube. Peak force (N) to compress each item was obtained from force-time curves generated with the Tensipresser. Perceived hardness ratings of each item were made by 30 dentate subjects (mean age 26.9 years) using a visual analogue scale (100 mm). These subjective assessments were given twice with a 1 week interval. High intraclass correlation coefficients (ICCs) for test-retest reliability were seen for all foods (ICC > 0.68; P < 0.001). One-way ANOVA found a significant effect of food type on both the objective hardness score and the subjective hardness rating (P < 0.001). The wax cube showed significant lower objective hardness score (32.6 N) and subjective hardness rating (47.7) than peanut (45.3 N, 63.5) and raw carrot (82.5 N, 78.4) P < 0.05; Ryan-Einot-Gabriel-Welsch (REGW)-F. A significant semilogarithmic relationship was found between the logarithm of objective hardness scores and subjective hardness ratings across twelve test items (r = 0.90; P < 0.001). These results suggest the wax cube has a softer texture compared with test foods traditionally used for masticatory performance test, such as peanut and raw carrot. The hardness of the wax cube could be modified to simulate a range of test foods by changing mixture ratio of soft and hard paraffin wax.

    Item Type: Article
    Additional Information: ISI Document Delivery No.: 134WP Times Cited: 15 Cited Reference Count: 46 Cited References: Asakawa A, 2005, J ORAL REHABIL, V32, P629, DOI 10.1111/j.1365-2842.2005.01480.x Bourne M, 2002, FOOD TEXTURE VISCOSI BOYD J V, 1975, Journal of Texture Studies, V6, P507 BRANDT MARGARET A., 1963, JOUR FOOD SCI, V28, P404, DOI 10.1111/j.1365-2621.1963.tb00218.x FEINE JS, 1994, J DENT RES, V73, P1646 Fontijn-Tekamp FA, 2000, J DENT RES, V79, P1519 Garrett N. R., 1992, International Journal of Prosthodontics, V5, P515 Garrett NR, 1998, J PROSTHET DENT, V79, P632, DOI 10.1016/S0022-3913(98)70069-1 GEERTMAN ME, 1994, J DENT RES, V73, P1858 Goh SM, 2003, J TEXTURE STUD, V34, P181, DOI 10.1111/j.1745-4603.2003.tb01374.x HARALDSON T, 1979, ACTA ODONTOL SCAND, V37, P207, DOI 10.3109/00016357909027583 Hirai T, 1994, Int J Prosthodont, V7, P454 JACK FR, 1993, J FOOD SCI, V58, P1313, DOI 10.1111/j.1365-2621.1993.tb06173.x JIFFRY MTM, 1981, J ORAL REHABIL, V8, P113, DOI 10.1111/j.1365-2842.1981.tb00484.x KAPUR K, 1964, J PROSTHET DENT, V14, P483, DOI 10.1016/S0022-3913(64)80016-0 KAPUR KK, 1991, J PROSTHET DENT, V65, P272, DOI 10.1016/0022-3913(91)90174-U Karkazis HC, 2002, J ORAL REHABIL, V29, P986, DOI 10.1046/j.1365-2842.2002.00943.x KARLSSON S, 1991, International Journal of Oral and Maxillofacial Implants, V6, P259 LIEDBERG B, 1995, DYSPHAGIA, V10, P101, DOI 10.1007/BF00440079 MATHEVON E, 1995, J TEXTURE STUD, V26, P175, DOI 10.1111/j.1745-4603.1995.tb00792.x Matsui Y, 1996, J ORAL REHABIL, V23, P251, DOI 10.1111/j.1365-2842.1996.tb00849.x Mericske-Stern R, 1993, Int J Oral Maxillofac Implants, V8, P641 Meullenet JFC, 1997, J TEXTURE STUD, V28, P101, DOI 10.1111/j.1745-4603.1997.tb00104.x Miyawaki S, 2000, J DENT RES, V79, P1525 OLTHOFF LW, 1984, ARCH ORAL BIOL, V29, P899, DOI 10.1016/0003-9969(84)90089-X OLTHOFF LW, 1986, J TEXTURE STUD, V17, P275, DOI 10.1111/j.1745-4603.1986.tb00553.x Peyron MA, 2004, J DENT RES, V83, P578 Peyron MA, 1997, J DENT RES, V76, P789 Peyron MA, 2004, J NEUROPHYSIOL, V92, P773, DOI 10.1152/jn.01122.2003 Peyron MA, 2002, EXP BRAIN RES, V142, P41, DOI 10.1007/s00221-001-0916-5 Prinz JF, 1999, J ORAL REHABIL, V26, P243, DOI 10.1046/j.1365-2842.1999.00362.x Sato H, 2003, J ORAL REHABIL, V30, P68, DOI 10.1046/j.1365-2842.2003.01049.x Sato S, 2003, J ORAL REHABIL, V30, P146, DOI 10.1046/j.1365-2842.2003.01050.x SATO Y, 1989, J PROSTHET DENT, V62, P50, DOI 10.1016/0022-3913(89)90047-4 SHAFFER JP, 1995, ANNU REV PSYCHOL, V46, P561, DOI 10.1146/annurev.psych.46.1.561 SHAMA F, 1973, Journal of Texture Studies, V4, P344, DOI 10.1111/j.1745-4603.1973.tb00846.x SLAGTER AP, 1993, ARCH ORAL BIOL, V38, P195, DOI 10.1016/0003-9969(93)90028-K SLAGTER AP, 1992, J PROSTHET DENT, V68, P790, DOI 10.1016/0022-3913(92)90204-N SZCZESNIAK ALINA SURMACKA, 1963, JOUR FOOD SCI, V28, P397, DOI 10.1111/j.1365-2621.1963.tb00217.x SZCZESNIAK AS, 1963, J FOOD SCI, V28, P385, DOI 10.1111/j.1365-2621.1963.tb00215.x VANDERBILT A, 1994, J DENT RES, V73, P1677 Veyrune JL, 2000, EUR J ORAL SCI, V108, P83, DOI 10.1034/j.1600-0722.2000.90780.x WANG JS, 1990, J DENT RES, V69, P1546, DOI 10.1177/00220345900690090101 WAYLER AH, 1982, J GERONTOL, V37, P294 WELSCH RE, 1977, J AM STAT ASSOC, V72, P566, DOI 10.2307/2286218 YURKSTAS A, 1950, J APPL PHYSIOL, V3, P45 Salleh, N. M. Fueki, K. Garrett, N. R. Ohyama, T. Blackwell publishing Oxford
    Uncontrolled Keywords: food texture hardness food mixing ability masticatory function removable partial dentures masticatory function natural foods chewing gum muscle-activity implant texture wearers electromyography overdentures
    Subjects: Medicine and Dentistry > Clinical Dentistry
    Divisions: UNSPECIFIED
    Depositing User: Ms Nursyafiqah Abd Malek
    Date Deposited: 20 Nov 2012 07:16
    Last Modified: 20 Nov 2012 07:16
    URI: http://opendepot.org/id/eprint/1527

    Actions (login required)

    View Item