Kinematic Analysis of Chewing by Using a Granola Prototype and Peanut

2020 • Volume 14 • Issue 2

Constanza Farfán; Joel Jerson Coaquira Quispe; María Florencia Lezcano; Alain Arias; Pablo Navarro & Ramón Fuentes



Chewing has been studied from different points of view, using natural and artificial foods test. When analyzing cereal-based foods, from breakfast cereals to granola bars, the evidence is scarce. Investigate this type of food is important to understand the behavior of chewing, with foods of different compositions and textures, and how these characteristics can influence the chewing process. Chewing was analyzed from a cinematic point of view, in young subjects complete dental. The test food used was prototype granola and peanuts, last one has been studied in subjects with prosthetic rehabilitation and its consumption is recommended in this population. The kinematic characteristics of chewing were analyzed: number of cycles, chewing frequency, ascent and descent chewing speed, and the chewing area in the three planes of space. The masticatory movements were related to the bordering mandibular movements, that formed the Posselt polygon, which was also analyzed in the three spatial planes. In all the variables analyzed, granola showed higher values, except in the number of chewing cycles, only statistically significant differences (p = 0.03) were found when comparing speed (ascent and descent) and the chewing area in the horizontal plane.

PALABRAS CLAVE: cereals, peanuts, chewing, bordering jaw movement, kinematic characteristics, electromagnetic articulation.


How to cite this article

FARFÁN, C.; COAQUIRA, J. J. Q.; LEZCANO, M. F.; ARIAS, A.; NAVARRO, P. & FUENTES, R. Kinematic analysis of chewing by using a granola prototype and peanut. Int. J. Odontostomat., 14(2):198-204, 2020.


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