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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| Format: | Article |
| Language: | English English |
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2007
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| 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 |
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| 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. |
| collection | UM |
| 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. |
| first_indexed | 2024-03-06T05:11:50Z |
| format | Article |
| id | um.eprints-4370 |
| institution | Universiti Malaya |
| language | English English |
| last_indexed | 2024-03-06T05:11:50Z |
| publishDate | 2007 |
| record_format | dspace |
| spelling | 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, DOI https://doi.org/10.1111/j.1365-2842.2006.01645.x <https://doi.org/10.1111/j.1365-2842.2006.01645.x>. 10.1111/j.1365-2842.2006.01645.x |
| 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 |
| title | 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_short | 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 |
| topic | RK Dentistry |
| 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 |
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