Development of the swallowable composition of food in normal dentate subjects

Jiffry, M. T. M.; Molligoda, A.

doi:10.1111/j.1365-2842.1983.tb00138.x

Cited by 7 publications

(4 citation statements)

References 6 publications

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“…(6 g of gummy candy) (10–12) and Jiffry et al . (2·2–3·5 g of soya beans) (13). It is known that not only the number of chewing strokes, but also the physiological factors related to mastication are influenced by the type and size of the test food used.…”

Section: Discussionmentioning

confidence: 99%

“…The gummy candy used in the present study is usually available at any store in Japan. The criteria to select the appropriate amount of test food was based on previous studies of the number of chewing strokes such as Liao (13). It is known that not only the number of chewing strokes, but also the physiological factors related to mastication are influenced by the type and size of the test food used.…”

Section: Distribution Of the Number Of Chewing Strokesmentioning

confidence: 99%

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Individual difference in the number of chewing strokes and its determinant factors

Ueda

Sakurai

Sugiyama

2006

J of Oral Rehabilitation

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This study was carried out to clarify the distribution and individual variation of the number of chewing strokes before last swallowing (NCS), as well as to assess the factors that affect NCS, when dentulous adults masticate the same type of food. NCS was measured in 75 dentulous adults using gummy candies. Measurements were repeated five times to obtain the average and variation. Moreover, the correlation of NCS with various physiological factors (lateral width and vertical distance of chewing loop, angle of opening and closing path, opening and closing time, occlusal time, masticatory performance, number of occlusal contact points, occlusal contact area, occlusal force, flow rate of whole saliva and viscosity of whole saliva) and 28 personality factors were analysed by both of the single variate analysis and the multivariate analysis. The results showed that the average NCS was 41.0 +/- 16.0, and the coefficient of variation was 0.090 +/- 0.040. Additionally, the correlation between NCS and each factor was investigated, and found that any of these factors did not function as a single determinant for NCS. Following, determinant factors were further examined by the stepwise method of linear multiple regression analysis. From these analysis we found that when opening and closing time and four personality factors were combined, they were significantly involved in determining NCS (P < 0.01). Therefore, we conclude that individual NCS until last swallowing is not determined by a sole, specific physiological factor but is affected by multiple factors including personality.

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Section: Discussionmentioning

confidence: 99%

Section: Distribution Of the Number Of Chewing Strokesmentioning

confidence: 99%

Individual difference in the number of chewing strokes and its determinant factors

Ueda

Sakurai

Sugiyama

2006

J of Oral Rehabilitation

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“…A great variety of methodologies related to masticatory efficiency have been developed . The sieving method has historically been the most commonly used for measuring masticatory efficiency and is considered to be more accurate and reproducible than other methods . Although a variety of foods, such as peanuts, carrots and hydrocolloid impression material, have been proposed as test materials, complicated manipulations and careful food control are needed.…”

Section: Introductionmentioning

confidence: 99%

An innovative masticatory efficiency test using odour intensity in the mouth as a target marker: a feasibility study

Goto

Higaki

Yagi

et al. 2016

J of Oral Rehabilitation

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A large number of studies have reported the findings for masticatory efficiency tests; however, some objective masticatory efficiency tests have a drawback, in that subjects are required to spit out the test material. This study examined the possibility of a masticatory efficiency test that evaluates the intensity of odours released when chewing an odour compound-containing material. A total of 20 volunteers were used in this study. The odour intensity in the breath after chewing a gum was measured by portable odour sensor device. The odour intensity after chewing the gum was measured over four chewing durations and at four intervals between spitting out and measurement of the odour intensity. The volume of stimulated saliva was measured by calculating the difference in the weight of the gauze before and after chewing to examine the effect of saliva flow. With an increase in chewing duration, odour intensity reduced. The odour intensity was the highest immediately after chewing. There was a positive correlation between odour intensity and gummy jelly-related masticatory efficiency test value (G-METV), which was significant for 10-s chewing. The regression equation was calculated from three objective variables of odour intensity and G-METV as dependent variable. Pearson's correlation coefficient between G-METV and the odour intensity-related masticatory efficiency value (O-METV) was 0·68. The coefficient of variation of O-METV was significantly lower than that of G-METV. These results suggest that the masticatory performance can be estimated by measuring the odour intensity immediately after chewing food containing odour compounds for 10 s.

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“…In this paper, it is aimed to propose a dynamic index called the coefficient of swallowable composition (CSC). The swallowable composition (SC) has been described elsewhere (Jiffry, 1983;Jiffry & Molligoda, 1983). In the present study, instead of expressing the swallowable composition in its graphical form, it is converted to an easily expressible unit called the coefficient of swallowable composition.…”

Section: Introductionmentioning

confidence: 99%