Improving the Palatability of Nursing Care Food Using a Pseudo-chewing Sound Generated by an EMG Signal

  • Hiroshi EndoEmail author
  • Shuichi Ino
  • Waka Fujisaki
Conference paper
Part of the Lecture Notes in Computer Science book series (LNCS, volume 9745)


Elderly individuals whose eating functions have declined can only eat unpleasant foods with very soft textures. If more varied food textures could be delivered, the pleasure derived from eating could be improved. We tried to influence the perception of food texture using a pseudo-chewing sound. The sound was synchronized with mastication using the electromyogram (EMG) of the masseter. Coincidentally, when the EMG is heard as a sound, it is similar to the “crunchy” sound emitted by root vegetables. We investigated whether the perceived texture of nursing care food would change in subjects exposed to the EMG chewing sound. Elderly participants evaluated the textures of nursing care foods. When the EMG chewing sound was provided, they were more likely to evaluate a food as chewy. In addition, several scores related to the pleasure of eating were also increased. These results demonstrate the possibility of improving the palatability of texture-modified diets.


Texture-modified care food Chewing sound Electromyography Elderly Meal support 


  1. 1.
    Zampini, M., Spence, C.: Assessing the role of sound in the perception of food and drink. Chemosens. Percept. 3, 57–67 (2010)CrossRefGoogle Scholar
  2. 2.
    Spence, C.: Eating with our ears: assessing the importance of the sounds of consumption on our perception and enjoyment of multisensory flavor experiences. Flavour 4, 3 (2015)CrossRefGoogle Scholar
  3. 3.
    Szczesniak, A.S.: Texture is a sensory property. Food Qual. Prefer. 13, 215–225 (2002)CrossRefGoogle Scholar
  4. 4.
    Delwiche, J.: The impact of perceptual interactions on perceived flavor. Food Qual. Prefer. 15, 137–146 (2004)CrossRefGoogle Scholar
  5. 5.
    Mioche, L., Bourdiol, P., Peyron, M.A.: Influence of age on mastication: effects on eating behavior. Nutr. Res. Rev. 17, 43–54 (2004)CrossRefGoogle Scholar
  6. 6.
    Swan, K., Speyer, R., Heijnen, B.J., Wagg, B., Cordier, R.: Living with oropharyngeal dysphagia: effects of bolus modification on health-related quality of life – a systematic review. Qual. Life Res. 24, 2447–2456 (2015)CrossRefGoogle Scholar
  7. 7.
    Uemura, T., Moriya, T., Yano, H., Iwata, H.: Development of a food simulator. Trans. VRSJ 8, 399–406 (2003). [in Japanese]Google Scholar
  8. 8.
    Hashimoto, Y., Ohtaki, J., Kojima, M., Nagaya, N., Mitani, T., Miyajima, S., Yamamoto, A., Inami, M.: Straw-like user interface: the display of drinking sensation. Trans. VRSJ 11, 347–356 (2006). (in Japanese)Google Scholar
  9. 9.
    Zampini, M., Spence, C.: The role of auditory cues in modulating the perceived crispness and staleness of potato chips. J. Sens. Stud. 19, 347–363 (2004)CrossRefGoogle Scholar
  10. 10.
    Demattè, M.L., Pojer, N., Endrizzi, I., Corollaro, M.L., Betta, E., Aprea, E., Charles, M., Biasioli, F., Zampini, M., Gasperi, F.: Effects of the sound of the bite on apple perceived crispness and hardness. Food Qual. Prefer. 38, 58–64 (2014)CrossRefGoogle Scholar
  11. 11.
    Palla, S., Ash Jr., M.M.: Effect of bite force on the power spectrum of the surface electromyogram of human jaw muscles. Arch. Oral Biol. 26, 287–295 (1981)CrossRefGoogle Scholar
  12. 12.
    Seymour, S.K., Hamann, D.D.: Crispness and crunchiness of selected low moisture foods. J. Texture Stud. 19, 79–95 (1988)CrossRefGoogle Scholar
  13. 13.
    Dacremont, C.: Spectral composition of eating sounds generated by crispy, crunchy and crackly foods. J. Texture Stud. 26, 27–43 (1995)CrossRefGoogle Scholar
  14. 14.
    Fillion, L., Kilcast, D.: Consumer perception of crispness and crunchiness in fruits and vegetables. Food Qual. Prefer. 13, 23–29 (2002)CrossRefGoogle Scholar
  15. 15.
    Dijksterhuis, G., Luyten, H., de Wijk, R., Mojet, J.: A new sensory vocabulary for crisp and crunchy dry model foods. Food Qual. Prefer. 18, 37–50 (2007)CrossRefGoogle Scholar
  16. 16.
    Fujisaki, W., Goda, N., Motoyoshi, I., Komatsu, H., Nishida, S.: Audiovisual integration in the human perception of materials. J. Vis. 14(4), 1–20 (2014)CrossRefGoogle Scholar
  17. 17.
    Fujisaki, W., Tokita, M., Kariya, K.: Perception of the material properties of wood based on vision, audition, and touch. Vis. Res. 109, 185–200 (2015)CrossRefGoogle Scholar
  18. 18.
    Duizer, L.: A review of acoustic research for studying the sensory perception of crisp, crunchy and crackly textures. Trends Food Sci. Technol. 12, 17–24 (2001)CrossRefGoogle Scholar
  19. 19.
    Saeleaw, M., Schleining, G.: A review: crispness in dry foods and quality measurements based on acoustic – mechanical destructive techniques. J. Food Eng. 105, 387–399 (2011)CrossRefGoogle Scholar

Copyright information

© Springer International Publishing Switzerland 2016

Authors and Affiliations

  1. 1.Human Informatics Research InstituteNational Institute of Advanced Industrial Science and Technology (AIST)TsukubaJapan

Personalised recommendations