Vol. 11, Issue 10 (2022)

Author(s):
Vijayakumar Raja, JA Moses and C Anandharamakrishnan

Abstract:
Food oral mastication is a dynamic bio-mechano-chemical process in which the food is chewed with the incorporation of saliva in order to form the moistened bolus with swallow able consistency. In this study, in vivo oral mastication attributes have been evaluated for the foods having different texture, and the effect of oral mastication on the texture and particle size distribution. Four sample foods (wheat bread, cake, cheese wafer, and high fibre cookies) are selected to analyse the in vivo oral mastication kinetics. The experiments reveal that the texture of the food product has a significant influence on the oral mastication attributes such as total consumption time, saliva incorporation rate, solid loss and chewing rate. The results of this study provide insights for the development of a dynamic in vitro oral mastication system and the parameters to be taken into consideration in the system design.