Oral bolus kneading and shaping measured with chewing gum

Abstract

A masticatory test using two-colored chewing gum is presented and analyzed. Two separate parameters of chewing were studied on the same chewing gum bolus after 10 strokes of oral preparation, color mixing, and bolus shaping. The two parameters were evaluated in indices 1-5. A test series should preferably contain three chewing gums, and color mixing can be evaluated on six sides and shape-indexed for each bolus. The medians characterize the subjects' masticatory ability. Color mixing may relate, for example, to ensalivation of the food during chewing, and bolus shape may relate to preparation into a form suitable for swallowing. The tests were used on test subjects with different dental and denture status. Significant differences in both color mixing and shape indices were found between groups with different status. The method is discussed in relation to earlier types of tests, e.g., the comminution test mostly used hitherto.

Effect of chewing on dental patients with total denture: an experimental study

“…Research has shown that EMG is an important tool in determining how prostheses contribute to stomatologic system in terms of physiology and functionality (Julien et al 1996b; Akeel et al 1992; Kemsley et al 2003; Hagberg 1986). There also exist several studies in the literature that aim at assessing the masticatory muscle function using color-changing chewing gums (Liedberg & Owall 1995; Hayakawa et al 1998; Prinz 1999). Studies by (Kemsley et al 2003) and (Hagberg 1986) have shown that masseter and temporalis anterior muscles are preferred in EMG studies of chewing function.…”

Contribution of the Cheeks to the Intraoral Manipulation of Food

“…Liedberg and Ö wall [11,12] described a simple test of oral function in which the degree of mixing in a bolus of chewing gum constructed from two contrasting colors was evaluated after ten chewing strokes. This test was modified by Prinz [8] who found that accuracy of subjective evaluation was enhanced if the bolus was flattened befoe evaluation.…”

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

“…The use of a real food product, could have introduced a variability that interfered the study of the stability in the EMG measurements. Furthermore this product has been chosen by other authors to normalise the data or to study masticatory stability or efficiency due to their properties (Brown, 1994;Brown et al, 1998;Liedberg & Owall, 1995;Prinz, 1999).…”

“…In the literature often 10 chews are analysed from the EMG signal Brown & Braxton, 2000;Liedberg & Owall, 1995;Prinz, 1999) although sometimes larger number of chews are considered. This number is largely limited by the food under consideration.…”