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ELECTROMYOGRAPHY DURING ORAL PROCESSING IN RELATION TO MECHANICAL AND SENSORY PROPERTIES OF SOFT GELS
Author(s) -
ISHIHARA SAYAKA,
NAKAUMA MAKOTO,
FUNAMI TAKAHIRO,
TANAKA TOSHIE,
NISHINARI KATSUYOSHI,
KOHYAMA KAORU
Publication year - 2011
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.1745-4603.2010.00272.x
Subject(s) - swallowing , electromyography , soft palate , mastication , texture (cosmology) , compression (physics) , sensory system , medicine , biomedical engineering , soft tissue , orthodontics , dentistry , materials science , physical medicine and rehabilitation , computer science , psychology , composite material , surgery , neuroscience , artificial intelligence , image (mathematics)
To relate to mechanical and sensory properties of soft gels, electromyography (EMG) of the suprahyoid musculature during palatal reduction (i.e., compression between the tongue and the hard palate) followed by normal swallowing was investigated. EMG was recorded using healthy adults as subjects to monitor the activities of the masseter muscle and the suprahyoid musculature during oral processing. Mechanical properties of gels were examined by compression tests at various strains and deformation rates. The duration of oral processing was prolonged and the EMG activity of the suprahyoid musculature increased with increasing concentration of gelling agents. The EMG activity of the suprahyoid musculature correlated well with the compression load of gels at extremely large strains (e.g., 90% strain) and with sensory perceived hardness. The EMG activity of the suprahyoid musculature is an effective parameter in analyzing human oral processing of soft gels and is deducible objectively by compression load at large strains. PRACTICAL APPLICATIONS Texture design of nursing‐care foods is important challenges in the food industry, as there is an increasing demand with increasing number of people with difficulties in mastication and/or swallowing in this aged society. The electromyography (EMG) activity of the suprahyoid musculature can be used as an objective parameter to analyze eating behavior of soft gels that are broken down through palatal reduction without chewing before swallowing. Surface EMG provides food manufactures with a strategy for the texture design of nursing‐care foods because soft gels are the base of these food products.