2023
DOI: 10.1155/2023/6709350
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Chewing and Swallowing Patterns for Different Food Textures in Healthy Subjects

Abstract: Aims. This study aimed to determine the patterns of chewing and swallowing in healthy subjects with different food textures. Methods. This cross-sectional study included 75 subjects who were asked to video record themselves while chewing different food samples of varying textures, including sweet and salty food. The food samples were coco jelly, gummy jelly, biscuit, potato crisp, and roasted nuts. A texture profile analysis test was used to measure the hardness, gumminess, and chewiness of the food samples. C… Show more

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