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Objective and subjective hardness of a test item used for evaluating food mixing ability

The aim of this study was to compare objective and subjective hardness of selected common foods with a wax cube used as a test item in a mixing ability test. Objective hardness was determined for 11 foods (cream cheese, boiled fish paste, boiled beef, apple, raw carrot, peanut, soft/hard rice cracke...

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Main Authors: Salleh, N.M., Fueki, K., Garrett, N.R., Ohyama, T.
Format: Article
Language:English
English
Published: 2007
Subjects:
RK Dentistry
Online Access:http://eprints.um.edu.my/4370/1/Objective_and_subjective_hardness_of_a_test_item_used_for_evaluating_food_mixing_ability.pdf
http://eprints.um.edu.my/4370/2/Objective_and_subjective_hardness_of_a_test_item_used_for_evaluating_food_mixing_ability.pdf
http://eprints.um.edu.my/4370/
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spelling my.um.eprints.43702013-01-11T02:34:40Z http://eprints.um.edu.my/4370/ Objective and subjective hardness of a test item used for evaluating food mixing ability Salleh, N.M. Fueki, K. Garrett, N.R. Ohyama, T. RK Dentistry The aim of this study was to compare objective and subjective hardness of selected common foods with a wax cube used as a test item in a mixing ability test. Objective hardness was determined for 11 foods (cream cheese, boiled fish paste, boiled beef, apple, raw carrot, peanut, soft/hard rice cracker, jelly, plain chocolate and chewing gum) and the wax cube. Peak force (N) to compress each item was obtained from force-time curves generated with the Tensipresser. Perceived hardness ratings of each item were made by 30 dentate subjects (mean age 26.9 years) using a visual analogue scale (100 mm). These subjective assessments were given twice with a 1 week interval. High intraclass correlation coefficients (ICCs) for test-retest reliability were seen for all foods (ICC > 0.68; P < 0.001). One-way ANOVA found a significant effect of food type on both the objective hardness score and the subjective hardness rating (P < 0.001). The wax cube showed significant lower objective hardness score (32.6 N) and subjective hardness rating (47.7) than peanut (45.3 N, 63.5) and raw carrot (82.5 N, 78.4) P < 0.05; Ryan-Einot-Gabriel-Welsch (REGW)-F. A significant semilogarithmic relationship was found between the logarithm of objective hardness scores and subjective hardness ratings across twelve test items (r = 0.90; P < 0.001). These results suggest the wax cube has a softer texture compared with test foods traditionally used for masticatory performance test, such as peanut and raw carrot. The hardness of the wax cube could be modified to simulate a range of test foods by changing mixture ratio of soft and hard paraffin wax. 2007 Article PeerReviewed application/pdf en http://eprints.um.edu.my/4370/1/Objective_and_subjective_hardness_of_a_test_item_used_for_evaluating_food_mixing_ability.pdf application/pdf en http://eprints.um.edu.my/4370/2/Objective_and_subjective_hardness_of_a_test_item_used_for_evaluating_food_mixing_ability.pdf Salleh, N.M. and Fueki, K. and Garrett, N.R. and Ohyama, T. (2007) Objective and subjective hardness of a test item used for evaluating food mixing ability. Journal of Oral Rehabilitation, 34 (3). pp. 174-183. ISSN 0305-182X 10.1111/j.1365-2842.2006.01645.x
institution Universiti Malaya
building UM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaya
content_source UM Research Repository
url_provider http://eprints.um.edu.my/
language English
English
topic RK Dentistry
spellingShingle RK Dentistry
Salleh, N.M.
Fueki, K.
Garrett, N.R.
Ohyama, T.
Objective and subjective hardness of a test item used for evaluating food mixing ability
description The aim of this study was to compare objective and subjective hardness of selected common foods with a wax cube used as a test item in a mixing ability test. Objective hardness was determined for 11 foods (cream cheese, boiled fish paste, boiled beef, apple, raw carrot, peanut, soft/hard rice cracker, jelly, plain chocolate and chewing gum) and the wax cube. Peak force (N) to compress each item was obtained from force-time curves generated with the Tensipresser. Perceived hardness ratings of each item were made by 30 dentate subjects (mean age 26.9 years) using a visual analogue scale (100 mm). These subjective assessments were given twice with a 1 week interval. High intraclass correlation coefficients (ICCs) for test-retest reliability were seen for all foods (ICC > 0.68; P < 0.001). One-way ANOVA found a significant effect of food type on both the objective hardness score and the subjective hardness rating (P < 0.001). The wax cube showed significant lower objective hardness score (32.6 N) and subjective hardness rating (47.7) than peanut (45.3 N, 63.5) and raw carrot (82.5 N, 78.4) P < 0.05; Ryan-Einot-Gabriel-Welsch (REGW)-F. A significant semilogarithmic relationship was found between the logarithm of objective hardness scores and subjective hardness ratings across twelve test items (r = 0.90; P < 0.001). These results suggest the wax cube has a softer texture compared with test foods traditionally used for masticatory performance test, such as peanut and raw carrot. The hardness of the wax cube could be modified to simulate a range of test foods by changing mixture ratio of soft and hard paraffin wax.
format Article
author Salleh, N.M.
Fueki, K.
Garrett, N.R.
Ohyama, T.
author_facet Salleh, N.M.
Fueki, K.
Garrett, N.R.
Ohyama, T.
author_sort Salleh, N.M.
title Objective and subjective hardness of a test item used for evaluating food mixing ability
title_short Objective and subjective hardness of a test item used for evaluating food mixing ability
title_full Objective and subjective hardness of a test item used for evaluating food mixing ability
title_fullStr Objective and subjective hardness of a test item used for evaluating food mixing ability
title_full_unstemmed Objective and subjective hardness of a test item used for evaluating food mixing ability
title_sort objective and subjective hardness of a test item used for evaluating food mixing ability
publishDate 2007
url http://eprints.um.edu.my/4370/1/Objective_and_subjective_hardness_of_a_test_item_used_for_evaluating_food_mixing_ability.pdf
http://eprints.um.edu.my/4370/2/Objective_and_subjective_hardness_of_a_test_item_used_for_evaluating_food_mixing_ability.pdf
http://eprints.um.edu.my/4370/
_version_ 1643687316764491776
score 13.211869

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