A protocol for standardizing the production of an artificial test food was established and its reliability was determined. An artificial test food was selected based on its superior properties compared with natural foods. The primary emphasis during production was the incorporation of all 3 cm of paste-hardener and thoroughly kneading the material for 30 s. The curing process was studied to determine overall setting time. After at least 30 min, the physical properties of the test food were ready to be measured. The overall mean hardness of the test food was 489 +/- 60 load grams. Random error between operators was +/-16 load grams while batches differed by +/-13 load grams and individual tablets differed by +/-15 load grams. This protocol provides a reliable standardized method for future masticatory performance studies.

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