Relationships of Image Texture Properties with Chewing Activity and Mechanical Properties during Mastication of Bread

Abstract

Abstract The objective of this study was to investigate the relationships of image texture properties with chewing behaviors, and mechanical properties during mastication of bread. Gray-level gradient co-occurrence matrix (GGCM) was used to process the images of boluses. The chewing behaviors were recorded by electromyography (EMG), and the mechanical properties were measured by texture analyzer. The results showed that among the texture features, the inverse difference moment (IDMGGCM) was selected as the main parameter to describe the decomposition of boluses. IDMGGCM was positively related to the weight gain (r = 0.865, p < 0.01), negatively correlated with hardness (r = –0.835, p <0.01) and EMG activity per cycle (r = –0.767, p < 0.01). GGCM is an effective texture analysis method that could correctly identify 70.1–80.8 % of food bolus images to the corresponding chewing cycles. This study provided a new clue for texture analysis of bread bolus images and offered data revealing the bolus property changes during the mastication of bread.