Effects of milling ratio and water-to-rice ratio on mastication effort for cooked rice measured by electromyography

Journal of Texture Studies

Volumn 45, Issue 6, 2014, Pages 477-486

  Kohyama, Kaoru ^a   Sodhi, Navdeep Singh ^a,b   Sasaki, Tomoko ^a   Suzuki, Keitaro ^a,c  

^a NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^b GURU NANAK DEV UNIVERSITY   (India)

^c NATIONAL INSTITUTE OF CROP SCIENCE   (Japan)

Author keywords

Electromyography; Japonica rice; Mastication; Milling; Texture

Indexed keywords

ADHESIVES; ELECTROMYOGRAPHY; HARDNESS; MILLING (MACHINING); MUSCLE; TEXTURES;

COOKED RICE; JAPONICA RICE; MASSETER MUSCLE; MASTICATION EFFORTS; MASTICATION TIME; MUSCLE ACTIVITIES; RICE SAMPLES; SOLID CONTENTS;

MASTICATION;

JAPONICA;

EID: 84916936391     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/jtxs.12098     Document Type: Article

References (45)

1. Billiris, M.A., Siebenmorgen, T.J., Meullenet, J.-F. and Mauromoustakos, A. 2012a. Rice degree of milling effects on hydration, texture, sensory and energy characteristics. 1. Cooking using excess water. J. Food Eng. 113, 559-568.
2. Billiris, M.A., Siebenmorgen, T.J. and Wang, Y.J. 2012b. Rice degree of milling effects on hydration, texture, sensory and energy characteristics. 2. Cooking using fixed, water-to-rice ratios. J. Food Eng. 113, 589-597.
3. Champagne, E.T., Bett, K.L., Vinyard, B.T., McClung, A.M., Barton, F.E. and Moldenhauer, K. 1999. Correlation between cooked rice texture and rapid viscoanalyser measurements. Cereal Chem. 76, 764-771.
4. Chen, J. 2009. Food oral processing - A review. Food Hydrocolloids 23, 1-25.
5. Espinosa, Y.G. and Chen, J. 2012. Applications of electromyography (EMG) technique for eating studies. In Food Oral Processing Fundamentals of Eating and Sensory Perception (J. Chen and L. Engelen, eds.) pp. 289-317, Wiley-Blackwell, Oxford, UK.
6. Forde, C.G., van Kuijk, N., Thaler, T., de Graaf, C. and Martin, N. 2013. Oral processing characteristics of solid savoury meal components, and relationship with food composition, sensory attributes and expected satiation. Appetite 60, 208-209.
7. Funami, T., Ishihara, S. and Kohyama, K. 2014. Use of electromyography in measuring food texture. In Food Texture Design and Optimization (Y.L. Dar and J.M. Light, eds.) pp. 283-307, Wiley-Blackwell, Oxford, UK.
8. Gonzalez, R., Monfoya, I. and Carcel, J. 2001. Review: The use of electromyography on food texture assessment. Food Sci. Tech. Int. 7, 461-471.
9. Ishihara, S., Nakauma, M., Funami, T., Tanaka, T., Nishinari, K. and Kohyama, K. 2011. Electromyography during oral processing in relation to the mechanical and sensory properties of soft gels. J. Texture Studies 42, 254-267.
10. Ito, Y., Mizukuchi, A., Kise, M., Aoto, H., Yamamoto, S., Yoshihara, R. and Yokoyama, J. 2005. Postprandial blood glucose and insulin responses to pre-germinated brown rice in healthy subjects. J. Med. Invest. 52, 159-164.
11. Juliano, B.O. 1971. A simplified assay for milled-rice amylose. Cereal Sci. Today 16, 334-340.
12. Juliano, B.O., Perez, C.M., Barber, S., Blakeney, A.B., Iwasaki, T., Shibuya, N., Keneaster, K.K., Chung, S., Laignelet, B., Launay, B. etal. 1981. International cooperative comparison of instrumental methods for cooked rice texture. J. Texture Studies 15, 357-376.
13. Juliano, B.O., Perez, C.M., Alyoshin, E.P., Romanov, V.B., Blakeney, A.B., Welsh, L.A., Choudhury, N.H., Delgado, L.L., Iwasaki, T., Shibuya, N. etal. 1984. International cooperative test on texture of cooked rice. J. Texture Studies 15, 357-376.
14. Kemsley, E.K., Defernez, M., Sprunt, J.C. and Smith, A.C. 2003. Electromyographic responses to prescribed mastication. J. Electromyog. Kines. 13, 197-207.
15. Kohyama, K. and Mioche, L. 2004. Chewing behavior observed at different stages of mastication for six foods, studied by electromyography and jaw kinematics in young and elderly subjects. J. Texture Studies 35, 395-414.
16. Kohyama, K., Ohtsubo, K., Toyoshima, H. and Shiozawa, K. 1998. Electromyographic study on cooked rice with different amylose contents. J. Texture Studies 29, 101-113.
17. Kohyama, K., Mioche, L. and Martin, J.F. 2002. Chewing patterns of various texture foods studied by electromyography in young and elderly populations. J. Texture Studies 33, 269-283.
18. Kohyama, K., Yamaguchi, M., Kobori, C., Nakayama, Y., Hayakawa, F. and Sasaki, T. 2005a. Mastication effort estimated by electromyography for cooked rice of differing water content. Biosci. Biotechnol. Biochem. 69, 1669-1676.
19. Kohyama, K., Nakayama, Y., Watanabe, H. and Sasaki, T. 2005b. Electromyography of eating apples: Influences of cooking, cutting, and peeling. J. Food Sci. 70, S257-S261.
20. Kohyama, K., Sawada, H., Nonaka, M., Kobori, C., Hayakawa, F. and Sasaki, T. 2007. Textural evaluation of rice cake by chewing and swallowing measurements on human subjects. Biosci. Biotechnol. Biochem. 71, 358-365.
21. Kohyama, K., Sasaki, T. and Hayakawa, F. 2008. Characterization of food physical properties by the mastication parameters measured by electromyography of the jaw-closing muscles and mandibular kinematics in young adults. Biosci. Biotechnol. Biochem. 72, 1690-1695.
22. Kohyama, K., Hanyu, T., Hayakawa, F. and Sasaki, T. 2010. Electromyographic measurement of eating behaviors for buckwheat noodles. Biosci. Biotechnol. Biochem. 74, 56-62.
23. Li, J., Zhang, N., Hu, L., Li, Z., Li, R., Li, C. and Wang, S. 2011. Improvement in chewing activity reduces energy intake in one meal and modulates plasma gut hormone concentrations in obese and lean young Chinese men. Am. J. Clin. Nutr. 94, 709-716.
24. Mestres, C., Ribeyre, F., Pons, B., Fallet, V. and Matencio, F. 2011. Sensory texture of cooked rice is rather linked to chemical than to physical characteristics of raw grain. J. Cereal Sci. 53, 81-89.
25. Mioche, L., Bourdiol, P., Martin, J.F. and Noel, Y. 1999. Variations in human masseter and temporalis muscle activity related to food texture during free and side-imposed mastication. Arch. Oral Biol. 44, 1005-1012.
26. Mohapatra, D. and Bal, S. 2006. Cooking quality and instrumental textural attributes of cooked rice for different milling fractions. J. Food Eng. 73, 253-259.
27. Morell, P., Hernando, I. and Fiszman, S.M. 2014. Understanding the relevance of in-mouth food processing. A review of in vitro techniques. Trends Food Sci. Tech. 35, 18-31.
28. Nakayama, Y. and Kohyama, K. 2004. The influence of eating cooked rice with different firmnesses on electromyograms. J. Masticat. Health Promot. 14, 43-49, (in Japanese).
29. Okabe, M. 1979. Texture measurement of cooked rice and its relationship to the eating quality. J. Texture Stud. 10, 131-152.
30. Okadome, H., Toyoshima, H. and Ohtsubo, K. 1999. Multiple measurement of physical properties of individual cooked rice grains with a single apparatus. Cereal Chem. 76, 855-860.
31. Okadome, H., Toyoshima, H., Shimizu, N., Akinaga, T. and Ohtsubo, K. 2002. Chemometric formulas based on physical properties of single-cooked milled rice grains for determination of amylose and protein contents. J. Food Sci. 67, 702-707.
32. Onitsuka, A., Toda, S., Kasai, M. and Hatae, K. 2003. Comparison of the occlusional condition and preference for the firmness of cooked rice between the elderly and young. J. Home Econ. Jpn. 54, 927-992.
33. Ooyama, T., Akutsu, S., Ito, K., Watanabr, T. and Kohyama, K. 2009. Electromyographic study of mastication properties of pickles in elderly and young people. Nippon Shokuhin Kagaku Kogaku Kaishi 56, 14-19, (in Japanese).
34. Park, J.K., Kim, S.S. and Kim, K.O. 2001. Effect of milling ratio on sensory properties of cooked rice and on physicochemical properties of milled and cooked rice. Cereal Chem. 78, 151-156.
35. Ranawana, V., Henry, C.J.K. and Pratt, M. 2010. Degree of habitual mastication seems to contribute to interindividual variations in the glycemic response to rice but not to spaghetti. Nutr. Res. 30, 382-391.
36. Ranawana, V., Leow, M.K.-S. and Henry, C.J.K. 2014. Mastication effects on the glycaemic index: Impact on variability and practical implications. Eur. J. Clin. Nutr. 68, 137-139.
37. Robinson, E., Almiron-Roig, E., Rutters, F., de Graaf, C., Forde, C.G., Smith, C.T., Nolan, S.J. and Jebb, S.A. 2014. A systematic review and meta-analysis examining the effect of eating rate on energy intake and hunger. Am. J. Clin. Nutr. 100, 124-151.
38. Sesmat, A. and Meullenet, J.F. 2001. Prediction of rice sensory texture attributes from a single compression test, multivariate regression, and a stepwise model optimization method. J. Food Sci. 66, 124-131.
39. Shiozawa, K., Kidokoro, H., Sato, Y., Kohyama, K. and Yanagisawa, K. 2004. Relationship between physical properties of a bolus and swallowing threshold during cooked rice mastication in humans. J. Jpn. Soc. Masticat. Sci. Health Promot. 13, 58-66, (in Japanese).
40. Sugiyama, M., Tang, A.C., Wakaki, Y. and Koyama, W. 2003. Glycemic index of single and mixed meal foods among common Japanese foods with white rice as a reference food. Eur. J. Clin. Nutr. 57, 743-752.
41. Takahashi, T. and Kawamura, A. 2011. Evaluation of easy-to-eat at the cooked rice considering the elderly eating function. Annual Report of Study for Food under the Supporting Program by the SKYLARK Food Science Institute 24, 1-7, (in Japanese).
42. Viskaal-van Dongen, M., Kok, F.J. and de Graaf, C. 2011. Eating rate of commonly consumed foods promotes food and energy intake. Appetite 56, 25-31.
43. Watanabe, S. and Dawes, C. 1988. The effects of different foods and concentrations of citric acid on the flow rate of whole saliva in man. Arch. Oral Biol. 33, 1-5.
44. Woda, A., Foster, W., Mishrllany, A. and Peyron, M.A. 2006. Adaptation of healthy mastication to factors pertaining to the individual or to the food. Physiol. Behav. 89, 28-35.
45. Zimmet, P., Alberti, K.G. and Shaw, J. 2001. Global and societal implications of the diabetes epidemic. Nature 414, 782-787.