Electromyographic Study on Cooked Rice With Different Amylose Contents

Abstract

7he tcrture of six varieties of cooked rice with different atnylose contents was meusured with a Texturometer. Masticatory behavior of the rice was ernluuted using electromyography (EMG) of masticatory muscles. Differences in tnasticution patterns among the seven subjects examined were greater than between rice varieties. Masticatory behavior was more related to the adhesiveness and stickiness cf rice as measured using a Texturometer than to the hardness. The number of chews and masticatory time, total duration of mastication and total muscle activities were highly correlated with each other, and were greater in cooked rice with a high arnylose content, which showed low adhesiveness and stickiness values using a Texturometer. Cooked rice with a high amylose content was masticated with high masseter muscle activities. The ratio of jaw-opening muscle activity to the preceding jaw-closing muscle activity was low in high-amylose varieties, which corresponds to the ratio of stickiness to hardness using a Texturometer. Between-.sample differences in mastication parameters were more apparent in the 'Correspondent: Dr. KCION Kohyama, Food

Polysaccharide Rheology and In-Mouth Perception

“…Electromyography measures the activity of muscles during mastication by using electrodes attached on the face or temple, or jaw [99][100][101][102][103]. 2.…”

EMG assessment of chewing behaviour for food evaluation: Influence of personality characteristics

“…EMG has been used in biting and chewing dental studies (Bérzin, 2004;Karzakis, 2002;Nakamura, Baba, Minami, Okano, & Ohyama, 2004;van Kampen, van der Bilt, Cune, & Bosman, 2002;Yoshida, Nakajima, Uchida, Yamaguchi, & Akasaka, 2003). EMG of the main masticatory muscles has also been used to study how the masticatory process is influenced by foods of different textures (Brown & Braxton, 2000;Kemsley, Defernez, Sprunt, & Smith, 2003;Kohyama, Mioche, & Martin, 2002;Kohyama, Ohtsubo, & Toyoshiba, 1998;Mioche et al, 2003). A common theme in EMG studies is the extent of individual variation in chewing (Brown, 1994).…”

Mouthful Size Effects on Mastication Effort of Various Hydrocolloid Gels Used as Food Models

“…Observed significant differences among five samples were smaller in T2 than in T1 because the mass of gel samples was small after the first swallow. There are two reasons for that: first, original gel properties were weakened during T1 (Kohyama et al, 1998(Kohyama et al, , 2005b(Kohyama et al, , 2007bKohyama and Mioche, 2004), and second, the amount of samples remained in the oral cavity after the first swallow was much smaller, varied greatly, and unknown as majority of the gel bolus was transported from the mouth. The amount left in the mouth after the first swallow may be related to original gel size;…”

“…We can evaluate the mastication effort using an indicator, the total muscle activity of both masseter muscles until swallowing (Kohyama et al, 2005b). Mastication of more adhesive foods such as caramels and rice cakes (mochi) leads to greater activity of the suprahyoid muscles, which act in the jaw-opening phase (Sakamoto et al, 1989;Kohyama et al, 1998Kohyama et al, , 2005bKohyama et al, , 2007bÇakir et al, 2012). Soft foodstuffs such as jellies are eaten through compression between the tongue and the hard palate without chewing with the back teeth, where the masseter activity is very weak, while the suprahyoid activity is observed more significantly (Nakazawa and Togashi, 2000;Ishihara et al, 2011).…”