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STUDY OF FOOD TEXTURES BY RECORDING OF CHEWING AND SWALLOWING MOVEMENTS
Author(s) -
PIERSON A.,
MAGNEN J. LE
Publication year - 1970
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1970.tb00733.x
Subject(s) - mastication , swallowing , masticatory force , sensory system , texture (cosmology) , orthodontics , medicine , psychology , dentistry , communication , computer science , artificial intelligence , cognitive psychology , image (mathematics)
Chewing and swallowing patterns were recorded in three subjects eating freely pieces of foods of various initial textures in an attempt to assess objectively these food textures as sensory stimuli in the mouth. In each phase of masticatory and swallowing movements corresponding to each piece of food, variations were noted differentiating the 16 textures tested. The number of masticatory movements, the time of mastication up to complete swallowing, the time course of the force of mastication and the number and distribution of swallowing movements were found to be the most discriminating parameters. In considering them, foods might be placed on a scale from hard and dry to soft and fluid textures. The results confirm the validity of recording chewing and swallowing movements as a new method for describing the true dimensions of oral sensory stimulations by food textures.