Simplified method of estimating masticatory performance.

ABSTRACT

Methods which measure masticatory performance include gravimetric, volumetric and direct observation which depend on the weight, volume and size, respectively, of a test food once chewing is completed. Almonds, one of the most common test foods used, have a convenient size and texture. However, due to their oily content and mixing with saliva, washing and drying is required to overcome the clumping of chewed particles. A method has been developed using bagged almonds to exclude saliva and preventing loss of almond particles in the mouth. In addition, microwaving the whole almond reduces the oil content of the almond, reducing clumping, and potentially eliminating the need for washing and drying the particles. A dentate volunteer was asked to chew seven blanched almonds and seven microwaved almonds. The chewed particles were separated using two sieves, weighed and optically scanned to measure the number and area of the particles. Results were obtained both before and after washing and drying of the chewed particles. The overall results for the test of masticatory performance is very similar whether or not a washing stage is used for microwaved almonds. For untreated almonds washing has a more noticeable effect and may still be considered necessary.