Digital image processing versus visual assessment of chewed two‐colour wax in mixing ability tests

Abstract

Two-colour chewing gum and wax have been widely used as test foods to evaluate the ability to mix and knead a food bolus. The mixing of the colours has been assessed by computer analysis or by visual inspection. Reports contradict each other about whether computer analysis and visual assessment could equally well discriminate between the masticatory performances of groups of participants with different dental status. This study compares the results of computer analysis of digital images of chewed two-colour wax with the results of visual assessment of these images. Sixty healthy subjects participated and chewed on red-blue wax for 5, 10, 15 and 20 chewing strokes. The subjects were divided into three groups of 20, matched for age and gender, according to their dental status: natural dentition, full dentures and maxillary denture plus implant-supported mandibular overdenture. Mixing of the chewed wax was determined by computer analysis of images of the wax and by visual assessment of the images by five examiners. Both the computer method and the observers were able to distinguish the mixing abilities of the dentate subjects from the two denture wearer groups. Computer analysis could also discriminate the mixing abilities of the two denture groups. However, observers were not able to distinguish the mixing abilities of the two denture groups after 5, 10 and 15 chewing strokes. Only after 20 chewing strokes, they could detect a significant difference in mixing ability.

Chewing efficiency and electromyographic activity of masseter muscle with three designs of implant‐supported mandibular overdentures. A cross‐over study

“…; van der Bilt et al. ) who reported more muscle activity with harder than softer foods and concluded that the muscle activity depends on the texture of the food. Both reduced tactile function (as a result of the absence of periodontal ligament receptors) and loss of inhibitory reflexes cause an impaired control of the maximum biting force with hard food which is well reflected in the high muscle activity (Karkazis ).…”

“…; van der Bilt et al. ; Toman et al. ) and may be attributed to the presence of implant attachments that stabilize the denture, reduce the pain, and allow the patients to exert higher bite forces during function (Fontijn‐Tekamp et al.…”

Evaluation of masticatory function after maxillectomy using a colour‐changing chewing gum

“…Bilt et al . demonstrated that the unequal distribution of chewed two‐colour wax could be evaluated accurately and easily after flattening the bolus. Schimmel et al .…”

Cost‐effectiveness of implant‐supported mandibular removable partial dentures

“…; Van der Bilt et al. ). The MAI has no unit of effect and ranges from 5 to 30 (respectively, fully mixed tablet and pristine tablet).…”