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 |