Chewing behavior and Bolus Properties as Affected by Different Rice Types
The study aimed to investigate the effect of rice types on chewing behaviours (chewing time, number of chews, and portion size) and bolus properties (bolus moisture content, solid loss, and particle size distribution (PSD)) in human subjects. Five cooked rice types including brown rice (BR), white rice (WR), parboiled white rice (PR), high amylose white rice (HR) and waxy white rice (WXR) were chewed by six subjects. The chewing behaviours were recorded and the food boluses were collected during mastication. Rice typeswere found to significantly influence all chewing parameters evaluated. The WXR and BR showed the most pronounced differences compared with other rice types. The initial moisture content of un-chewed WXR was lowest (43.39%) whereas those of other rice types were ranged from 66.86 to 70.33%. The bolus obtained from chewing the WXR contained lowest moisture content (56.43%) whilst its solid loss (22.03%) was not significant different from those of all rice types. In PSD evaluation using Mastersizer S, the diameter of particles measured was ranged between 4 to 3500 μm. The particle size of food bolus from BR, HR, and WXR contained much finer particles than those of WR and PR.
[1] O. C. Hoebler, A. Karinthi, , M. F. Devaux, F. Guillon, D. J. G. Gal B. Bouchet, "Physical and chemical transformations of cereal food
during oral digestion in human subjects," British Journal of Nutrition,vol. 80, n. 5, pp.429-436, 1998
[2] W. E. Brown, K. R. Langley, A. Martin and H. J. H. Macfie, "Characterization of patterns of chewing behavior in human
and their influence on texturevol.
25, n. 4, pp. 455-468, 1994
[3] N. W. Read, I. M. Welch, C. J. Austen, C. Barnish, C. E. Bartlett, A. J.
Baxter, "Swallowing food withou postprandial glycemia," British Journal of Nutrition, vol. 55, n. 1,pp. 43 47, 1986 Gallant,
human-subjects
-perception," Journal of Texture Studies,
without chewing-A simple way to reduce 43-1986.
[4] I.Bjorck, Y. Granfeldt, H. Liljeberg, J. Tovar and N. G. Asp, "Food
properties affecting the digestion and absorption of carbohydrates," In,
18th International Symposium of the Swedish-Nutrition-Foundation -
Carbohydrates in Human Nutrition: The Importance of Food Choice,
Especially in a High-Carbohydrate Diet. Ystad, Sweden, 1992
[5] E. T. Champagne, W. E. Marshall and W. R. Goynes, "Effects of degree
of milling and lipid removal on starch gelatiization in the brown rice
kernel," Cereal Chemistry, vol. 67,n. 6, pp. 570-574, 1990
[6] W. E. Marshall, "Effect of degree of milling of brown rice and particlesize
of milled rice on starch gelatinization," Cereal Chemistry, vol. 69, n.
6, pp. 632-636, 1992
[7] E. T. Champagne, K. L. Bett, B. T. Vinyard, A. M. McClung, F. E.
Barton, K. Moldenhauer, "Correlation between cooked rice texture and
Rapid Visco Analyses measurements," Cereal Chemistry, vol. 76, n. 5,
pp. 764-771, 1999
[8] W. R. Coffman and B. O. Juliano, "Nutritional quality of cereal grains:
Genetic and agronomic improvement," Madison: American Society of
Agronomy, 1987
[9] S. F. Yu, Y. Ma and D. W. Sun, "Impact of amylose content on starch
retrogradation and texture of cooked milled rice during storage," Journal
of Cereal Science, vol. 50, n. 2, pp. 139-144, 2009.
[10] L. Mioche, P. Bourdiol, S. Monier, "Chewing behaviour and bolus
formation during mastication of meat with different textures," Archives
of Oral Biology, vol. 48, n. 3, pp. 193-200, 2003
[11] K. Kohyama and L. Mioche, "Chewing behavior observed at different
stages of mastication for six foods, studied by electromyography and jaw
kinematics in young and elderly subjects," Journal of Texture Studies,
vol. 35, n. 4, pp. 395-414, 2004
[12] A. van der Bilt, L. Engelen, J. Abbink, L. J. Pereira, "Effects of adding
fluids to solid foods on muscle activity and number of chewing cycles,"
European Journal of Oral Sciences, vol. 115, n. 3, pp. 198-205, 2007
[13] AOAC, "Official Methods of Analysis. Association of Official
Analytical Chemist International," In. Gaithersburg, MD, USA: AOAC,
2002
[14] Y. W. Luo, Z. X. Gu, Y. B. Han and Z. G. Chen, "The impact of
processing on phytic acid, in vitro soluble iron and Phy/Fe molar ratio of
faba bean (Vicia faba L.)," Journal of the Science of Food and
Agriculture, vol. 89, n. 5, pp. 861-866, 2009
[15] P. Roy, T. Ijiri, H. Okadome, D.Nei, T. Orikasa, N. Nakamura, "Effect
of processing conditions on overall energy consumption and quality of
rice (Oryza sativa L.)," Journal of Food Engineering, vol. 89, n. 3, pp.
343-348, 2008
[16] D. Mohapatra and S. Bal, "Cooking quality and instrumental textural
attributes of cooked rice for different milling fractions," Journal of Food
Engineering, vol. 73, n. 3, pp. 253-259, 2006
[17] L. J. Pereira, M. B. D. Gaviao, L. Engelen and A. Van der Bilt,
"Mastication and swallowing: influence of fluid addition to foods,"
Journal of Applied Oral Science, vol. 15, n. 1, 55-60, 2007
[18] K. Kohyama, K. Ohtsubo, H. Toyoshima and K. Shiozawa,
"Electromyographic study on cooked rice with different amylose
contents," Journal of Texture Studies, vol. 29, n. 1, pp. 101-113, 1998
[19] J. K. Park, S. S. Kim and K. O. Kim, "Effect of milling ratio on sensory
properties of cooked rice and on physicochemical properties of milled
and cooked rice," Cereal Chemistry, vol. 78, n. 2, pp. 151-156, 2001
[20] Watanabe and Daw, "A comparison of the effects of tasting and chewing
foods on the flow rate of whole saliva in man", Archs oral Biol., 33 , pp.
761-764. 1988.
[1] O. C. Hoebler, A. Karinthi, , M. F. Devaux, F. Guillon, D. J. G. Gal B. Bouchet, "Physical and chemical transformations of cereal food
during oral digestion in human subjects," British Journal of Nutrition,vol. 80, n. 5, pp.429-436, 1998
[2] W. E. Brown, K. R. Langley, A. Martin and H. J. H. Macfie, "Characterization of patterns of chewing behavior in human
and their influence on texturevol.
25, n. 4, pp. 455-468, 1994
[3] N. W. Read, I. M. Welch, C. J. Austen, C. Barnish, C. E. Bartlett, A. J.
Baxter, "Swallowing food withou postprandial glycemia," British Journal of Nutrition, vol. 55, n. 1,pp. 43 47, 1986 Gallant,
human-subjects
-perception," Journal of Texture Studies,
without chewing-A simple way to reduce 43-1986.
[4] I.Bjorck, Y. Granfeldt, H. Liljeberg, J. Tovar and N. G. Asp, "Food
properties affecting the digestion and absorption of carbohydrates," In,
18th International Symposium of the Swedish-Nutrition-Foundation -
Carbohydrates in Human Nutrition: The Importance of Food Choice,
Especially in a High-Carbohydrate Diet. Ystad, Sweden, 1992
[5] E. T. Champagne, W. E. Marshall and W. R. Goynes, "Effects of degree
of milling and lipid removal on starch gelatiization in the brown rice
kernel," Cereal Chemistry, vol. 67,n. 6, pp. 570-574, 1990
[6] W. E. Marshall, "Effect of degree of milling of brown rice and particlesize
of milled rice on starch gelatinization," Cereal Chemistry, vol. 69, n.
6, pp. 632-636, 1992
[7] E. T. Champagne, K. L. Bett, B. T. Vinyard, A. M. McClung, F. E.
Barton, K. Moldenhauer, "Correlation between cooked rice texture and
Rapid Visco Analyses measurements," Cereal Chemistry, vol. 76, n. 5,
pp. 764-771, 1999
[8] W. R. Coffman and B. O. Juliano, "Nutritional quality of cereal grains:
Genetic and agronomic improvement," Madison: American Society of
Agronomy, 1987
[9] S. F. Yu, Y. Ma and D. W. Sun, "Impact of amylose content on starch
retrogradation and texture of cooked milled rice during storage," Journal
of Cereal Science, vol. 50, n. 2, pp. 139-144, 2009.
[10] L. Mioche, P. Bourdiol, S. Monier, "Chewing behaviour and bolus
formation during mastication of meat with different textures," Archives
of Oral Biology, vol. 48, n. 3, pp. 193-200, 2003
[11] K. Kohyama and L. Mioche, "Chewing behavior observed at different
stages of mastication for six foods, studied by electromyography and jaw
kinematics in young and elderly subjects," Journal of Texture Studies,
vol. 35, n. 4, pp. 395-414, 2004
[12] A. van der Bilt, L. Engelen, J. Abbink, L. J. Pereira, "Effects of adding
fluids to solid foods on muscle activity and number of chewing cycles,"
European Journal of Oral Sciences, vol. 115, n. 3, pp. 198-205, 2007
[13] AOAC, "Official Methods of Analysis. Association of Official
Analytical Chemist International," In. Gaithersburg, MD, USA: AOAC,
2002
[14] Y. W. Luo, Z. X. Gu, Y. B. Han and Z. G. Chen, "The impact of
processing on phytic acid, in vitro soluble iron and Phy/Fe molar ratio of
faba bean (Vicia faba L.)," Journal of the Science of Food and
Agriculture, vol. 89, n. 5, pp. 861-866, 2009
[15] P. Roy, T. Ijiri, H. Okadome, D.Nei, T. Orikasa, N. Nakamura, "Effect
of processing conditions on overall energy consumption and quality of
rice (Oryza sativa L.)," Journal of Food Engineering, vol. 89, n. 3, pp.
343-348, 2008
[16] D. Mohapatra and S. Bal, "Cooking quality and instrumental textural
attributes of cooked rice for different milling fractions," Journal of Food
Engineering, vol. 73, n. 3, pp. 253-259, 2006
[17] L. J. Pereira, M. B. D. Gaviao, L. Engelen and A. Van der Bilt,
"Mastication and swallowing: influence of fluid addition to foods,"
Journal of Applied Oral Science, vol. 15, n. 1, 55-60, 2007
[18] K. Kohyama, K. Ohtsubo, H. Toyoshima and K. Shiozawa,
"Electromyographic study on cooked rice with different amylose
contents," Journal of Texture Studies, vol. 29, n. 1, pp. 101-113, 1998
[19] J. K. Park, S. S. Kim and K. O. Kim, "Effect of milling ratio on sensory
properties of cooked rice and on physicochemical properties of milled
and cooked rice," Cereal Chemistry, vol. 78, n. 2, pp. 151-156, 2001
[20] Watanabe and Daw, "A comparison of the effects of tasting and chewing
foods on the flow rate of whole saliva in man", Archs oral Biol., 33 , pp.
761-764. 1988.
@article{"International Journal of Biological, Life and Agricultural Sciences:61651", author = "Anuchita Moongngarm and John E. Bronlund and Nigel Grigg and Naruemon Sriwai", title = "Chewing behavior and Bolus Properties as Affected by Different Rice Types", abstract = "The study aimed to investigate the effect of rice types on chewing behaviours (chewing time, number of chews, and portion size) and bolus properties (bolus moisture content, solid loss, and particle size distribution (PSD)) in human subjects. Five cooked rice types including brown rice (BR), white rice (WR), parboiled white rice (PR), high amylose white rice (HR) and waxy white rice (WXR) were chewed by six subjects. The chewing behaviours were recorded and the food boluses were collected during mastication. Rice typeswere found to significantly influence all chewing parameters evaluated. The WXR and BR showed the most pronounced differences compared with other rice types. The initial moisture content of un-chewed WXR was lowest (43.39%) whereas those of other rice types were ranged from 66.86 to 70.33%. The bolus obtained from chewing the WXR contained lowest moisture content (56.43%) whilst its solid loss (22.03%) was not significant different from those of all rice types. In PSD evaluation using Mastersizer S, the diameter of particles measured was ranged between 4 to 3500 μm. The particle size of food bolus from BR, HR, and WXR contained much finer particles than those of WR and PR.
", keywords = "Chewing behavior, Mastication, Rice, Rice types, Bolus properties", volume = "6", number = "1", pages = "40-6", }
