Value of Different Test Foods in Estimating Masticatory Ability

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Abstract
A method for estimating performance in mastication was developed. It is based on a detn. of the volume % of chewed food which will pass through a 5- or 10-mesh screen after a certain number of masticatory strokes. 35 different foods were evaluated as test materials by measuring the particle-size distribution after 60 chews. Ham, prunes, and carrots were selected as best representatives of foods less susceptible to pulverization, and were chewed by 10 subjects for 10, 40 and 80 strokes. The probability function of the % oversize for chewed food on the 10-mesh screen was found to be proportional to the logarithm of the number of chews. Persons with a natural dentition had significant correlations between their performances with soft and tough foods, indicating that only one food is needed for measuring masticatory ability. Denture wearers did not obtain related performances on soft or tough foods, and tests with both types are required for characterization of their masticatory function.
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