著者

倉賀野 妙子 奥田 和子

出版者

日本食生活学会

雑誌

日本食生活学会誌 (ISSN:13469770)

巻号頁・発行日

vol.17, no.1, pp.27-33, 2006 (Released:2006-07-28)

参考文献数

28

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In order to seize the distinctive features of the mastication muscle activity magnitude at the market confectioneries, I examined electromyogram of mastication muscle by giving 2.3 grams each of thirty kinds of confectionaries sold on the market. Subjects were 16 college girl students of nineteen years old.  1) The mastication muscle activity magnitude of thirty kinds of confectioneries sold on the market was as fol1ows: cookies and biscuits are 2.0lmV, chocolates 2.29mV, nutrition balanced stuffs 2.39mV, fried dough cookies 2.44mV, wafers 2,50mV, boro 2.60mV, millet-and-rice cakes 2.70mV, rice crackers 2.86mV. potato chips 3.14mV, gumi 3.44mV, processed beans 3.74mV, crackers 3.83mV, marshmallow 3.87mV, sea tangles 4.69mV, dried small fish 4.75mV and dried cuttlefish 15.01mV.  2) Regarding thirty kinds of confectionaries sold on the market, I measured that there is positive correlation between the average value of the subjects' mastication muscle activity magnitude and their coefficient of variation at significant level. In case of confectionaries which need more mastication muscle activity magnitude (sea tangles, dried small fish, dried cuttlefish and so forth), the differences between individuals are larger.  3) The mastication muscle activity magnitude, its time, its frequency and its cycle of twenty-one kinds of cookies and biscuits, and potato chips show the positive correlation with their energy and fat contents at significant level. There is a tendency that as the more energy and fat content the confectionaries have, the less are the mastication time and frequency.