Development of a new colorimetric system for masticatory performance evaluation / Yaman Mustafa Al-Yousof
The two-color mixing ability test has been recently introduced for objective assessment of masticatory performance. However, the ideal bicolor specimens have not yet been identified, and the color analysis of digital images requires improvement. The purpose of this clinical study was to formulate...
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| Format: | Thesis |
| Published: |
2019
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| Subjects: | |
| Online Access: | http://studentsrepo.um.edu.my/11703/4/yaman.pdf http://studentsrepo.um.edu.my/11703/ |
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| Summary: | The two-color mixing ability test has been recently introduced for objective
assessment of masticatory performance. However, the ideal bicolor specimens have not
yet been identified, and the color analysis of digital images requires improvement. The
purpose of this clinical study was to formulate a custom-made, two-color chewing gum
and to develop a new image-processing method for color mixing analysis. Specimens of
red-green (RG) chewing gum were prepared as a bicolor test food. A total of 300 gums
were masticated by 20 healthy volunteers (mean age 21 ±3.3 years) for 3, 6, 9, 15, and
25 mastication cycles. The boluses were retrieved, flattened to 1-mm-thick wafers, and
scanned with a flatbed scanner. The digital images were analyzed using ImageJ software
equipped with a custom-built plug-in Mastimeter©. Mastication Index (MI) was derived
from the regression function using both spatial and value colorimetric parameters as
predictors of the number of mastication cycles. Validity was assessed by the Pearson
correlation between the Mastication Index and concurrent measurements using a
previously well-established method, XYLITOL color-changeable gum, within a group of
10 dentate individuals and 10 denture wearers. Furthermore, the hardness and mass of
RG chewing gum were measured before and after mastication. Hardness loss (%) and
mass loss (%) were then calculated and compared with those of a commercially available
chewing gum. Multiple regression analysis demonstrated a strong relationship between
the color mixture and the number of mastication cycles (r2=0.81, P<.001). Independent
samples t-test showed a significant difference in MI between dentate individuals and
denture wearers (P<.001). Significant correlation was observed between the MI and
XYLITOL outcomes (r=0.82, P<.001). The hardness loss and mass loss of RG chewing
gum were significantly lower than those of the commercial chewing gum (P<.001).
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In conclusion, Mastimeter© seems valid and has the potential for evaluating masticatory
performance in both the research and clinical settings. |
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