[A classification of foods by the amount of masticatory action involved]

With a view to classifying foods on the basis of the amount of masticatory action required, an attempt was made to correlate the properties of different foods as shown by mechanical measurements with the amount of masticatory action involved as determined by means of an electromyogram. We obtained the following results: 1) We found an extremely high correlation (r = 0.924) between the amount of masticatory action involved and the mechanical properties of our samples when these were expressed as values given by the formula: log (firmness x cohesiveness x strainess x 10) We refer to this parameter as toughness. 2) We were then able to estimate the amount of activity necessary in actual mastication of various foods from out toughness values and other values obtained through texturometer readings, a procedure which we carried out for 144 types of foods. 3) We were thus able to classify foods into ten levels according to masticatory action. We further feel justified to add masticatory action to our list of classification criteria as set out in an earlier report by the present author and others entitled "A classification of foods by physical properties."