Masticatory performance analysis using photographic image of gummy jelly

Salazar, Simonne; Hori, Kazuhiro; Uehara, Fumiko; Okawa, Jumpei; Shibata, Akinobu; Higashimori, Mitsuru; Nakamura, Takashi; Ono, Takahiro

doi:10.1016/j.jpor.2019.04.010

Cited by 20 publications

(29 citation statements)

References 24 publications

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“…19 A more recent study also used a smartphone-camera to evaluate masticatory performance by assessing photographic image of comminuted gummy jelly and subsequent analysis of the surface area of the comminuted fragments. 21 It is important to emphasise that the specimens used in this experiment were not obtained from masticatory tests in a random sample of subjects, and the degree of colour mixture was intentionally defined to provide well-separated visual ratings of the colour mixtures from SA1 to SA5. In addition, there were no paired measurements between the flatbed scanner and smartphone devices.…”

Section: Discussionmentioning

confidence: 99%

“…They also suggested that the use of a scanner and a computer to analyse the flattened specimens could be eliminated in settings where simpler, inexpensive and straightforward analyses are desirable, such as elderly homes or in private practices, and without requiring specialised equipment or trained staff 19 . A more recent study also used a smartphone‐camera to evaluate masticatory performance by assessing photographic image of comminuted gummy jelly and subsequent analysis of the surface area of the comminuted fragments 21 …”

Section: Discussionmentioning

confidence: 99%

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Comparison of smartphone‐camera and conventional flatbed scanner images for analytical evaluation of chewing function

Fankhauser

Kalberer

Müller

et al. 2020

J of Oral Rehabilitation

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Background: The two-colour mixing test is a quick method to assess chewing function (CF). The use of smartphone cameras for acquiring images may help in further simplifying the process. Objective: This study evaluated the reliability of smartphone-camera images of chewing gums to assess CF. Methods: Five test samples of a bicoloured chewing gum were produced by a single fully dentate adult volunteer. The specimens were flattened to 1-mm thick wafers. The two sides of the wafers were digitised with a conventional flatbed scanner (control) and were photographed 20 times using 8 different smartphones. The images were assessed optoelectronically to obtain the variance of hue (VoH) and subjectively by visual assessment (SA) using a categorical scale (SA1-SA5). Spearman's correlation and regression models were used for statistical analyses. Results: The intra-group variability for SA1-SA3 was <1% for all smartphones, but significantly higher than controls for SA4 and SA5 (smartphone: SA4 = 5.57%; SA5 = 8.76%; control: SA4 = 2.5%; SA5 = 0.79%). VoH was progressively lower from SA1 to SA5 for all imaging devices (r > −.97; P < .001). VoH comparisons between control and smartphone images revealed significant differences for the individual SA categories, and however, the magnitude of differences was small and non-significant when the full range of SA levels were considered. The linear mixed model regression showed significant effects for all the smartphones (P < .001) and SA levels (P < .001) in relation to the flatbed scanner values. Conclusions: Smartphone cameras may be used to evaluate colour mixture for a bolus-kneading test, however, the precision is lower with higher degrees of colour mixing.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Comparison of smartphone‐camera and conventional flatbed scanner images for analytical evaluation of chewing function

Fankhauser

Kalberer

Müller

et al. 2020

J of Oral Rehabilitation

View full text Add to dashboard Cite

show abstract

“…A gummy jelly (5.5 g, 20 × 20 × 10 mm, UHA Mikakuto Co., Ltd., Osaka, Japan), which had been standardized for masticatory performance assessment, was used as a test food (15)(16)(17). The main component of the jelly was gelatin; moreover, the jelly contained orange flavor and the β-carotene pigment.…”

Section: Test Samplesmentioning

confidence: 99%

“…Masticatory performance was evaluated based on the increase in surface area of the comminuted gummy jelly using a smartphone (SH-M05, Android version 8.0.0, Sharp Corporation, Osaka, Japan) (17). This is a programming designed based on the previous method (15,16) for evaluating the increase in surface area from the elution of β-carotene.…”

Section: Masticatory Performance Measurementmentioning

confidence: 99%

“…Tarrega et al investigated the aroma released from cheeses with the chewing activity (13) and the masticatory performance measured using a silicone rubber (14); however, the aroma release was related to the chewing behavior, but relationship with masticatory performance was not found. In recent years, masticatory performance has been assessed by measuring the increase in surface area of standardized and flavored gummy jelly after 30 chewing strokes (15)(16)(17); this parameter is reportedly associated with metabolic syndrome (4).…”

Section: Introductionmentioning

confidence: 99%

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Higher Masticatory Performance and Higher Number of Chewing Strokes Increase Retronasal Aroma

et al. 2021

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Mastication is a physiological process whereby food is comminuted and mixed with saliva to form a swallowable bolus; it is also the initial process for retronasal aroma that is released from foods to receptors in the nose. However, the influence of mastication state on retronasal aroma is poorly understood. The purpose of this study was to investigate the relationship between aroma concentration and factors related to mastication state. The study design was an analytical observational study. Twelve male volunteers (age, 26.5 ± 2.7 years) were recruited and divided into five and seven participants in the low and high masticatory performance groups, respectively. The stimulated salivary flow rate was measured while participants chewed paraffin wax. First, an odor sensor was placed in the nostril, and the aroma concentration was measured over time as participants chewed an orange-flavored gummy jelly standardized for masticatory performance assessment until swallowing; chewing strokes were counted to determine swallowing thresholds. Next, participants were instructed to chew the gummy jelly for a certain number of strokes (i.e., 50 or 100% of swallowing thresholds, as well as 30 strokes) and expectorate the jelly without swallowing. The surface area of comminuted jelly at 30 chewing strokes was defined as masticatory performance. Maximum and slope of aroma concentration, surface area, number of chewing strokes, and stimulated salivary flow rate were compared between low and high masticatory performance groups. Statistical significance was set at α = 0.05. At 30 chewing strokes, the maximum aroma concentration and the slope were significantly greater in the high masticatory performance group than in the low masticatory performance group. There was a positive correlation between the maximum aroma concentration and the number of chewing strokes with aroma release in both groups. No significant correlation was found between the maximum aroma concentration and the stimulated salivary flow rate. However, multiple regression analysis (with aroma concentration as a dependent variable) showed that the increase in surface area, the number of chewing strokes, and the stimulated salivary flow rate were significant explanatory variables. The results suggested that retronasal aroma was influenced by mastication state and salivary flow rate during chewing.

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Assessment of Oral Functions

2021

Dental Neuroimaging

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Masticatory performance analysis using photographic image of gummy jelly

Cited by 20 publications

References 24 publications

Comparison of smartphone‐camera and conventional flatbed scanner images for analytical evaluation of chewing function

Comparison of smartphone‐camera and conventional flatbed scanner images for analytical evaluation of chewing function

Higher Masticatory Performance and Higher Number of Chewing Strokes Increase Retronasal Aroma

Assessment of Oral Functions

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