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Table 2 Percent increases in weight of 10 ingredients, w/w%, mean ± SD, n = 5

From: Development of a method for measuring water absorbency or release of food during mastication

Samples Mastication After blending
Compression by machine Centrifugation
Apple −65.8 ± 1.0 −62.4 ± 0.9 −7.1 ± 5.5
Radish −63.7 ± 5.0 −76.8 ± 4.2 −56.9 ± 4.7
Carrot −30.1 ± 5.4 −56.9 ± 3.3 −32.0 ± 4.7
Potato 3.2 ± 3.7 −21.4 ± 5.5 4.2 ± 5.7
Salmon 15.2 ± 5.3 −7.5 ± 12.9 7.4 ± 8.2
Chicken 18.7 ± 13.0 −13.5 ± 7.1 1.1 ± 3.4
Scallops 24.7 ± 9.8 −3.8 ± 5.0 −6.7 ± 2.1
Kamaboko 25.7 ± 3.9 3.0 ± 3.1 9.5 ± 1.3
Bread 41.1 ± 7.8 91.3 ± 8.5 70.0 ± 9.5
Cookies 42.5 ± 7.1 60.2 ± 4.9 29.2 ± 3.5
Average deviation of 10 ingredients 6.3 5.8 4.9
Correlation coefficient r between mastication and the treatment *0.8726 *0.7659
  1. * Significant (p < 0.01) positive correlation between mastication and the treatment