摘要:

ABSTRACTThis study examines whether the patterns of muscle activity measured from the masticatory muscles during a chew are sufficiently reproducible to form the basis of a characterisation of chewing behaviour, and whether they express the degree of variation evident between individuals. Electromyograph (EMG) readings of the repetitive activity involved in chewing gum were analyzed for 10 subjects, each on three separate occasions. For each individual the temporal aspects of the chew cycle (duration of the activity burst, period between bursts of activity and duration of the complete cycle) were reproducible between EMG recording sessions. Consistency was also found for amplitude aspects of the EMG record: mean voltage within the activity burst, maximum voltage, and the area under the EMG trace. For all six parameters there was significant variation between subjects. The study showed that variations in the chewing pattern, as occur for chewing on opposite sides of the mouth, were reflected in the 6 EMG parameters examined, and that the changes elicited were different for each individual. Moreover, encouraging subjects to concentrate on the act of chewing caused them to modify their chewing pattern, highlighting the importance of avoiding such attention when assessing habitual chewing behaviour.

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1994.tb00751.x

出版商:Blackwell Publishing Ltd    

年代:1994

数据来源: WILEY

摘要:

ABSTRACTThis study develops a method to describe chewing behaviour, for individual subjects, based on data obtained from electromyograms recorded from the temporalis and masseter muscles during consumption of selected food samples. The data include measurements of the duration of the chewing sequence, the chew rate, the chewing work performed and its apportionment within the chewing sequence, manipulation of the bolus and swallowing. The numerical description of chewing behaviour obtained was shown to be consistent for each subject over separate recording sessions and expressed differences between subjects.

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1994.tb00752.x

出版商:Blackwell Publishing Ltd    

年代:1994

数据来源: WILEY

摘要:

ABSTRACTThe influence of sucrose addition and type of salt (NaCl; Morton Lite salt: 50% NaCl and 50% KCl, and Mineral salt: 65% NaCl, 25% KCl and 10% MgSO4) on the rheological properties of O/W emulsions containing locust bean gum was analyzed. Flow curves over the range 0.1 to 100 s−1and transient flow curves at 0.2 s−1, at 20 and 30C were obtained for 12 different emulsions, containing 30% (w/w) of sunflower oil. The K and n power law parameters and the hysteresis loop area (HL) were evaluated from the flow curve. So were the Hahn parameters from time‐dependent stress decay fitting. Rheological behaviour of emulsions was affected by the type of salt and the presence of sucrose. Changes in solvent properties of the continuous phase in the emulsions on the macromolecules present could be responsible for the different behaviour. The ageing effect on flow behaviour parameters and on the hysteresis loop area was also studied. Evolution of rheological parameters during emulsion storage suggests that increase of ionic strength and polar solutes concentration decrease the stabilizing properties of locust bea

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1994.tb00753.x

出版商:Blackwell Publishing Ltd    

年代:1994

数据来源: WILEY

摘要:

ABSTRACTA method is described for constructing reference scales for the sensory texture profile method in countries outside the U. S., such as Argentina. A complete set of 13 reference scales were constructed for Argentine foods: hardness, adhesiveness to palate, fracturability, cohesiveness, denseness, wetness, adhesiveness to lips, roughness, selfadhesiveness, springiness, cohesiveness of mass, moisture absorption and adhesiveness to teeth. Scores given by the panel trained using these scales were compared to those given by a panel trained using the US scales and found to be similar, in direction and magnitude, among the tested food samples.

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1994.tb00754.x

出版商:Blackwell Publishing Ltd    

年代:1994

数据来源: WILEY

摘要:

ABSTRACTThe sensory mechanisms underlying oral perception of hardness of silicone elastomers was studied using three approaches: (1) compression between parallel plates up to 10% (2) Bite forces of 10 subjects for hardness comparisons. (3) Deformations were evaluated during controlled mechanical indentations corresponding to the maximum force previously recorded. Over the mechanical stress range studied, the bite forces remained constant for soft samples and then increased for hard ones, while the resulting deformation followed an opposite variation with a decrease for soft samples and a plateau for hard ones. When considering the hardness comparisons between samples of a given series, the harder sample was detected in 10 pairs out of 17. This detection was obtained under almost constant bite force which shows that deformation should be the sensory clue for hardness perception.

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1994.tb00755.x

出版商:Blackwell Publishing Ltd    

年代:1994

数据来源: WILEY

摘要:

ABSTRACTRelationships among cellular structure, fracturability, and sensory properties in porous, brittle extrudates were investigated. Corn‐based extrudates intentionally processed to exhibit a range of physical structures were characterized in terms of cell size distribution, bulk density, mechanical strength, fracturability, and sensory attributes. These measurements show both mechanical strength, defined by average compressive stress during extended deformation, and fracturability, quantified by fractal and Fourier analyses of stress‐strain functions, increasing with either decreasing mean cell size or increasing bulk density. Fracturability parameters or structural characteristics are furthermore correlated with sensory scores for crunchiness, crispness, hardness and perceived density. These results indicate that cellularity strongly influences the pattern of mechanical failure and that failure characteristics, such as fractal dimension or power spectrum of stress‐strain functions, are reflective of sensory te

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1994.tb00756.x

出版商:Blackwell Publishing Ltd    

年代:1994

数据来源: WILEY

摘要:

ABSTRACTThe oral perception of the hardness of plastic deformable products was investigated. Differential sensitivity was studied over a large range of hardness during psychophysical tests in which bite forces were recorded with small intra‐oral load cells. The mechanical properties of 21 products obtained from dental waxes and modelling clays were measured. They covered a stress range from 19N/cm2to 265N/cm2when the plastic deformation plateau was reached. For psychophysical experiments, these products were divided into four series according to their hardness. For each series, a differential threshold was obtained for 10 individuals who were asked to make hardness comparisons by biting the samples with the incisors. During each bite, forces were recorded from an intra‐oral load cell placed beneath the sample. Differential thresholds varied between 6 and 13% depending on the series. For the 21 products taken together, a significant correlation (R = 0.98) was found between bite forces and stresses. Furthermore, significant correlations were also found within each series of comparisons except for the series of the softest products. Bite forces appeared therefore to play the main role in hardness perception of products exhibiting plastic deformation, except for the softest products for which developed forces might not correspond to the normal field of forces activated during masticat

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1994.tb00757.x

出版商:Blackwell Publishing Ltd    

年代:1994

数据来源: WILEY

摘要:

GENERAL PRINCIPLES:Induced Hard‐To‐Cook State in Cowpeas by Freeze‐Thawing and Calcium Chloride Soaking. K. Liu, D. Phillips and K. H. McWattersMETHODOLOGY AND INSTRUMENTATION:Developing a Handling Simulator for Predicting Stored Potato Quality. J. L. Varns, P. H. Orr and J. M. SacksMETHODOLOGY AND INSTRUMENTATION:Flow Behavior of Wheat Flour‐Water Dough Using a Capillary Rheometer. I. Effect of Capillary Geometry. N. Sharma, M. A. Hanna and Y. R. ChenMETHODOLOGY AND INSTRUMENTATION:II. Effects of Water, Protein, Mix and Rest Time. N. Sharma, M. A. Hanna and D. B. MarxMETHODOLOGY AND INSTRUMENTATION:Viscoelastograph Measures and Total Organic Matter Test: Suitability in Evaluating Textural Characteristics of Cooked Pasta. M. G. D'Egidio, B. M. Mariani, S. Nardi and P. NovaroINSTRUMENTAL MEASUREMENTS:Dynamic Rheological Studies on Salt‐Soluble Proteins from Three Porcine Muscles. G. H. Robe and Y. L. XiongINSTRUMENTAL MEASUREMENTS:Cooked Pasta Texture: Comparison of Dynamic Viscoelastic Properties to Instrumental Assessment of Firmness. N. M. Edwards, M. S. Izydorczyk, J. E. Dexter and C. G. BiliaderisSENSORY EVALUATION:Sensory Quality of Australian D'Agen Prunes in Relation to Fruit Maturity and Chemical Composition. K. J. Scott, C. M. C. Yuen and G.‐H. KimFACTORS AFFECTING TEXTURE:Effects of Drying Temperature and Farina Blending on Spaghetti Quality Using Response Surface Methodology. L. J. Malcolmson, R. R. Matsuo and R. BalshawFACTORS AFFECTING TEXTURE:Sensory and Physical Properties of Cakes with Bovine Plasma Products Substituted for Egg. C. C. Lee, J. A. Love and L. A. JohnsonFACTORS AFFECTING TEXTURE:Flour, Starch and Composite Breadmaking Quality of Various Cassava Clones. G. Eggleston, P. E. Omoaka and A. U. ArowshegbeFACTORS AFFECTING TEXTURE:Flour, Starch and Alternative (Wheatless) Breadmaking Quality of Various Cassava Clones. G. Eggleston, P. E. Omoaka and A. U. ArowshegbeFACTORS AFFECTING TEXTURE:Changes in Rheological Properties of Hydroxypropyl Potato Starch Pastes During Freeze‐Thaw Treatments. III. Effect of Cooking Conditions and Concentration of the Starch Paste. H. R. Kim, P. Muhrbeck and A.‐C. EliassonFACTORS AFFECTING TEXTURE:Heating and Texture Profiles of Packaged Pasteurized Beef Loin Steaks from Precooked Roasts. K. Cooksey, B. P. Klein and F. K. McKeithFACTORS AFFECTING TEXTURE:Vacuum Infiltration of Polyamines Increases Firmness of Strawberry Slices Under Various Storage Conditions. T. Ponappa, J. C. Scheerens and A. R. MillerFACTORS AFFECTING TEXTURE:Effect of Extrusion Process Variables on the Product Texture of Blends of Minced Fish and Wheat Flour. S. Bhattacharya, H. Das and A. N. BoseFACTORS AFFECTING TEXTURE:Changes in Textural Properties of Beef Longissirnus dorsi Muscle During Aging. K. Boakye and G. S. MittalFACTORS AFFECTING TEXTURE:Effect of Ozone on Softening Enzymes, Sorbate, Pigment and Bacteria in Recycled Pickle Brine. A. R. Brigance

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1994.tb00758.x

出版商:Blackwell Publishing Ltd    

年代:1994

数据来源: WILEY