Determining the relationship between food texture and dental condition: First bite and chewing aspects

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dc.authorid0000-0003-0351-4894
dc.contributor.authorAktar, Tugba
dc.contributor.authorKarci, Bilge
dc.contributor.authorYucel, Hande Citir
dc.contributor.authorErgin, Firuze
dc.date.accessioned2026-01-24T12:31:07Z
dc.date.available2026-01-24T12:31:07Z
dc.date.issued2022
dc.departmentAlanya Alaaddin Keykubat Üniversitesi
dc.description.abstractAmong the sensory properties of foods, texture perception is a complex modality due to catastrophic changes during eating. Relating dental conditions and capacity of texture sensation are still paucities in the literature. Different dental areas emphasize the difference in texture sensation. Anterior teeth are responsible for biting, ripping or tearing; while posterior teeth are chewing and grinding. Hence, the absence of any is expected to cause disruptions in mastication functions. The hypothesis of the present study was dental loss or missing is a burden for hardness perception for first-bite and twice chewed for anterior and posterior teeth, respectively. Patient groups were divided according to anterior-posterior tooth deficiencies and hardness sensation was assessed at first bite and twice chewed modal food (white cheese) with various hardness levels obtained with different fat content. The modal food was tested for its physicochemical, textural and sensory properties with dental assessment. Findings suggest that first-bite hardness judgements were not affected by the loss of the anterior. Oppositely, twice chewed hardness has a significant effect on the loss of a posterior tooth. These findings can indicate to future researchers to be tested according to their dental status especially if chewing is necessary for their sensory tests.
dc.identifier.doi10.1016/j.archoralbio.2022.105483
dc.identifier.issn0003-9969
dc.identifier.issn1879-1506
dc.identifier.pmid35759825
dc.identifier.scopus2-s2.0-85132871079
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.archoralbio.2022.105483
dc.identifier.urihttps://hdl.handle.net/20.500.12868/5642
dc.identifier.volume141
dc.identifier.wosWOS:000822934100006
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherPergamon-Elsevier Science Ltd
dc.relation.ispartofArchives of Oral Biology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20260121
dc.subjectHardness perception
dc.subjectdental condition
dc.subjectanterior
dc.subjectposterior
dc.subjectfood texture
dc.titleDetermining the relationship between food texture and dental condition: First bite and chewing aspects
dc.typeArticle

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