Use of electromyography in measuring food texture

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The objective of this study was to determine the effects of texture of cooked rice on the natural chewing behavior of people who habitually consume rice. Eight Japanese cultivars varying in amylose content and protein content were selected and cooked rice samples with various texture were prepared. Instrumentally measured textural parameters were highly correlated with the amylose content but not with protein content. Electromyography (EMG) from both masseter muscles was recorded during natural eating for 10 men. The number of chews, mastication time and sum of muscle activities were significantly higher in the harder rice samples from high amylose cultivars. The burst duration and muscle activities per chew were also high; however, the interburst duration was low in rice with a high amylose content. EMG variables per chew were compared in the early, middle and late stages of mastication. The amplitude and muscle activities decreased in the late stage, whereas the interburst duration and cycle time increased for all cultivars and the burst duration was similar. No significant correlations between EMG variables and protein content were found. Amylose content influences the texture of cooked rice and also chewing behavior, but the effects of amylose content were diminished at the late stage of mastication. EMG was useful for analyzing natural eating behavior as well as dynamic changes in texture during mastication of cooked rice. Practical Applications The texture of cooked rice is due to the amylose content in starch contained in rice grains. Many parameters obtained from instrumental and electromyography (EMG) measurements were significantly correlated with the amylose content. EMG is useful for analyzing eating behavior and dynamic changes in texture during mastication. Raw EMG variables analyzed through repeated‐measure analysis of variance (ANOVA) and standardized EMG variables using a control sample followed by ANOVA provided similar results for different cultivars. Both raw and standardized EMG variables correlated with instrumentally measured parameters. Standardization of EMGs is not necessary if the number of chews, time for oral processing, chewing cycle are of interest. These absolute values are useful for designing the texture of foods and optimizing the cooking method if there is not a good control material. The standardized EMGs clearly indicate degree of texture effects on each variable.

Section: Introductionmentioning

confidence: 97%

“…; Takahashi and Kawamura ; Funami et al . ). Humans masticate harder rice over a longer period, which involves more chewing strokes (Kohyama et al .…”

Section: Introductionmentioning

confidence: 97%

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Texture Evaluation of Cooked Rice Prepared from Japanese Cultivars Using Two‐Bite Instrumental Test and Electromyography

Kohyama

Sodhi

Suzuki

et al. 2016

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“… (a) Muscle activity, peak‐to‐peak amplitude, burst duration, cycle time observed in EMG (Kohyama, Hayakawa, Gao, et al, ); (b) An example of EMG signals during clenching and jaw opening. EMG signals from right masseter muscle (RM), left masseter muscle (LM), and suprahyoid muscles (SH) were recorded using a young female as a subject (Funami et al, )…”

Section: Textural Profile Analysis: Classification Of Textural Characmentioning

confidence: 99%

Perception and measurement of food texture: Solid foods

Nishinari

Fang

2018

128

“…The variables were assessed during the entire mastication process (such as number of chews, mastication time, and total muscle activities), and the mean values of variables per each chewing motion (as shown in Figure ) during the entire mastication process (early, middle, and late stages of mastication) were recorded. As there were many variables assessed, we selected six relatively independent variables by cluster analysis (Funami, Ishihara, & Kohyama, ): mastication time, mean burst duration, mean muscle activity, interburst duration at the early stage of mastication, cycle time at the middle stage of mastication, and amplitude at the late stage of mastication. The six measured variables were subjected to principal component analysis.…”

Section: Dynamic Texture Evaluations During Oral Processingmentioning

confidence: 99%

Supporting young researchers in food texture studies

Kohyama

2018

Self Cite

Food texture studies conducted during the last century are beginning to evolve. Based on previous publications in the Journal of Texture Studies, I believe that several areas can be further examined in this century. First, methods to evaluate the textures of heterogeneous materials, such as fruits and vegetables, require improvements. Second, the monitoring of rapid changes in food texture during oral processing should be considered during the design of food products. Third, a new instrumental method that mimics the movement and breakdown of soft foods by the tongue is being developed. The optimization of food processing to reduce the loss of agro-products and production of high-quality foods both require more attention according to the Sustainable Development Goals adopted by the United Nations in 2015.