title: Electromyographic measurement of eating behaviors for buckwheat noodles.
abstract: The objective of this study was to analyze human eating behaviors in chewing and slurping buckwheat noodles. We used electromyography to measure the activity of the jaw-closing, jaw-opening, and lip-closing muscles while healthy adults ate one mouthful of buckwheat noodles. Slurping the noodles required a longer mastication period but smaller muscle activity per movement than chewing the same samples. Total muscle activity was greater in slurping. Slurping also showed a longer average cycle time but greater variances in the cycle time than rhythmical chewing. The mechanical properties of buckwheat noodles significantly differed between the noodle types (half-raw and dry), but the human mastication variables for the two types of noodles were not significantly changed within a subject. Both types of noodles kept for 10 min at 23 degrees C after being cooked could be consumed with less mastication effort than those immediately served, and this observation corresponded to softening of the noodles during the standing time.
authors.affiliation: National Food Research Institute, National Agriculture and Food Research Organization, Tsukuba, Ibaraki, Japan. kaoruk@affrc.go.jp
authors.forename: Kaoru
authors.initials: K
authors.lastname: Kohyama
authors.forename: Takashi
authors.initials: T
authors.lastname: Hanyu
authors.forename: Fumiyo
authors.initials: F
authors.lastname: Hayakawa
authors.forename: Tomoko
authors.initials: T
authors.lastname: Sasaki
mesh_terms: D000328:Adult; D004576:Electromyography; D019612:Fagopyrum; D005247:Feeding Behavior / Q000502:physiology*; D005260:Female; D006801:Humans; D008297:Male; D008409:Mastication / Q000502:physiology*; D055595:Mechanical Phenomena; D013997:Time Factors; D055815:Young Adult