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Simplified method of estimating masticatory performance.

F Al-Ali1, M R Heath, P S Wright

  • 1Department of Prosthetic Dentistry, St. Bartholomew's and the Royal London School of Medicine and Dentistry, University of London, U.K.

Journal of Oral Rehabilitation
|August 14, 1999
PubMed
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Microwaving almonds reduces oil content, simplifying masticatory performance testing by minimizing particle clumping. This method may eliminate the need for washing and drying chewed food particles, improving efficiency in dental research.

Area of Science:

  • Dental Science
  • Biomaterials Science

Background:

  • Masticatory performance assessment commonly uses gravimetric, volumetric, or direct observation methods.
  • Almonds are frequently used test foods due to their texture and size, but require washing and drying to prevent particle clumping caused by oil and saliva.

Purpose of the Study:

  • To evaluate a novel method for assessing masticatory performance using bagged and microwaved almonds.
  • To determine if microwaving almonds reduces oil content and eliminates the need for washing and drying chewed particles.

Main Methods:

  • Almonds were microwaved to reduce oil content and bagged to exclude saliva.
  • Chewed particles were separated using sieves, weighed, and optically scanned for particle number and area.
  • Analysis was performed before and after washing and drying to compare results.

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Main Results:

  • Masticatory performance results were similar for microwaved almonds, regardless of whether a washing stage was used.
  • Washing and drying had a more significant effect on untreated almonds, suggesting it remains necessary for them.

Conclusions:

  • Microwaving almonds is a promising method to simplify masticatory performance testing.
  • This technique potentially reduces the need for washing and drying, streamlining the assessment process.