咀嚼性に基づくテクスチャー特性による食品の特徴づけ

概要

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Faculty of Dentistry, Showa UniversityIn the previous paper, we showed the new method to measure food texture. The method gave information concerning response to grinding by recording the electric discharge from the muscle tempolaries and the movement of the jaw, simultaneously. In this study, we got the integrated electromyography (I-ENG) charts by using an integrator and divided the masticatory energy into two energy phases: the chopping phase energy (E_1), and the grinding phase energy (E_2), comparing the I-EMG and mandibular kinesiography charts. During mastication, E_1 decreased and E_2 increased. Nineteen foods were measured and they varied in the degree of increase in E_1 or decrease in E_2. The variation coefficient of the first stage of E_2 was the largest of all the parameters; therefore the first stage of E_2 was the most informative parameter to explain food texture. Using five parameters, i.e. the number of mastication Cycles and the first and last stages of E_1 or E_2, a principal component analysis was made to nineteen foods. These foods were classified and characterized into a two-dimensional textural diagram.
社団法人日本家政学会の論文
1991-10-15