INFLUENCE OF MEASUREMENT TECHNIQUE, TEST FOOD, TEETH AND MUSCLE FORCE INTERACTIONS IN MASTICATORY PERFORMANCE

ABSTRACT The role of texture and flavors in mastication is evident, but it is difficult to understand the interactions among food properties, oral physiology and perception. Mastication results from rhythmic mandibular movements. The teeth and masticatory muscles together form the mechanism whereby the food particles are fragmented. Masticatory performance and efficiency are defined as the capacity to reduce natural or artificial test materials during mastication, or by counting the number of strokes required to reduce food, respectively. Foods eaten for nourishment are very different from the industrial test materials used to quantify masticatory performance, thus, divergences could arise if the chewable material can or cannot be swallowed. This study presents a synopsis of masticatory performance methods, which is also related to muscle force, number of teeth and test chewing substance diversity. PRACTICAL APPLICATIONS The attributes of food, such as appearance, flavor and texture, as well as its interaction with saliva, number of teeth and conditions of the biomechanical system, influence the chewing process. In addition, reflex control and cognition can influence food perception and breakdown in the mouth. Food acceptability and choice depend on sensory properties of the food, which are perceived during chewing and swallowing. Masticatory performance and maximal occlusal force measurement may provide essential information that could lead to an appropriate diagnosis as regards masticatory function. Masticatory efficiency and performance can be measured to determine the individual's capacity to comminute a natural or a chewable test material. A material with uniform properties that can be reliably reproduced is essential to provide an ideal test bolus for the scientific study of masticatory effectiveness.