Application of electromyography (EMG) for comprehensive texture evaluation of muffins formulated with incorporation of beetroot and sprouted soy flour
Journal of Food Measurement & Characterization,
Journal Year:
2024,
Volume and Issue:
18(6), P. 5043 - 5059
Published: May 2, 2024
Language: Английский
Physico-chemical, antioxidant, sensory and electromyographic analyses of shrikhand (flavored strained yoghurt) formulated for dysphagia patients under IDDSI levels 4 and 5
Journal of Food Measurement & Characterization,
Journal Year:
2023,
Volume and Issue:
17(6), P. 5535 - 5549
Published: July 22, 2023
Language: Английский
Formulation of Functional Liquid Diets Under IDDSI Levels 0 to 2 for Dysphagia Patients: Physico-Chemical, Sensory, Antioxidant and Electromyographic Oral Processing Analyses
Dysphagia,
Journal Year:
2024,
Volume and Issue:
39(5), P. 889 - 904
Published: Feb. 21, 2024
Language: Английский
Applicability of electromyography (EMG) as a prospective technique for textural evaluation of different types of biscuits
Journal of Agriculture and Food Research,
Journal Year:
2024,
Volume and Issue:
16, P. 101089 - 101089
Published: March 5, 2024
Bakery
industry
is
an
important
segment
of
the
food
industry,
worldwide,
and
texture
determinant
in
consumer
acceptability
baked
products
especially
biscuits.
In
this
study,
six
different
textured
biscuits
namely,
whole
wheat
flour
biscuit,
chocolate
cumin
cardamom
pistachio
biscuit
cashew
procured
from
local
bakery,
were
analyzed
for
their
proximate
composition
color
characteristics.
The
having
significantly
(p
≤
0.05)
values
parameters.
This
study
primarily
aimed
at
investigating
application
electromyography
(EMG)
as
a
prospective
technique
evaluation
these
types
EMG
upcoming
vivo
which
gives
real-time
information
about
dynamic
textural
changes
occurring
during
mastication
product.
was
conducted
on
ten
human
subjects
who
served
samples
duplicate.
To
eliminate
subject
factor
variance,
two-way
ANOVA
applied
relative
variables.
Two
recordings
same
session
sample
showed
significant
degree
similarity
indicating
that
behavior
reproducible.
Initially,
twenty-eight
parameters
obtained
reduced
to
five
representative
using
cluster
analysis.
Principal
component
analysis
further
classified
masticatory
into
two
independent
principal
components
(PC1
PC2)
explaining
data
variance.
Cumulative
proportions
PC1
PC2
37.6%
70.8%,
respectively.
results
time
electromyographic
can
evaluate
sensory
fracturability,
hardness
chewiness.
While
middle
interburst
duration
effectively
cohesiveness
instrumental
flexural
strength.
concluded
serve
comprehensive
tool
bakery
industry.
Language: Английский
A interferência da variação da temperatura nos níveis da Iniciativa Internacional de Padronização de Dietas para Disfagia
CoDAS,
Journal Year:
2024,
Volume and Issue:
36(6)
Published: Jan. 1, 2024
To
analyze
the
influence
of
temperature
on
flow/texture
different
foods,
immediately
after
preparation
and
one
hour,
2)
compare
varying
cook
in
food
preparation,
relation
to
flow.
Language: Английский
The influence of temperature variation on the levels of the International Dysphagia Diet Standardization Initiative
CoDAS,
Journal Year:
2024,
Volume and Issue:
36(6)
Published: Jan. 1, 2024
ABSTRACT
Purpose
To
analyze
the
influence
of
temperature
on
flow/texture
different
foods,
immediately
after
preparation
and
one
hour,
2)
compare
varying
cook
in
food
preparation,
relation
to
flow.
Methods
This
is
a
quantitative
experimental
study.
The
IDDSI
standardized
flow
test
was
used
evaluate
remaining
volume
syringe
levels
foods
(porridge,
smoothie,
liquid
soup,
pureed
light
soup)
prepared
by
cooks,
triplicate,
at
time
zero
(T0)
hour
(T1).
Results
Differences
were
observed
all
T0
T1
(p
<
0.05).
level
changed
only
porridge,
from
3
4
=
0.043).
Modifications
cooks
for
2nd
3rd
day
0.049),
IDDSI.
In
1st
0.048)
0.048),
with
change
Conclusion
differed
within
one-hour
interval,
modifications
levels,
4,
porridge.
Different
smoothie
porridge
characteristics,
resulting
changes
both
foods.
Language: Английский