Texture analysis of dried potato with convective drying by masseter muscle electromyography

We studied the effects of emulsified oil impregnation on the texture of dried potato with convective drying using masseter muscle electromyography. Personal differences were defined as blocking factors by a randomized block design method, and a two-way analysis of variance was used for statistical analysis of the acquired electromyography data. The dried samples impregnated with emulsified oil had significantly smaller values for the five parameters than those without emulsified oil. The significantly different parameters were total duration, number of chews, total muscle activity, muscle activity per chew and duration per chew. The results suggested that the emulsified oil impregnation increased the crispy texture, made it easier to break the structure in the early stages of mastication, and decreased the work for bolus formation with saliva before the first swallow. They also suggested that the randomized block design method enabled the analysis by subtracting personal differences from the effects of food processing.