Figure 5 showed that the motion of tongue movements 
was stable despite tapping, although there was 
  
  
  
considerable vertical variation during peanut es EL CV p<001 
mastication. Figure 6 showed the average, SD and CY 8.07 2.0-] 0.20 ] 
for the total distance of the tongue movement during 
5 sec. All parameters were different for tapping and 7] Lam 915^ 
mastication. The CV values for the Wilcoxon signed 74 1.0] 0.10 - 
ranked test were statistically significant well below 
the 1% level. 057) 0.05 7 
The results of measurement of texture were shown in Opi d Meere dt 
Figure 7. The texture were different each steamed Tapping Mastication “Tapping” Mastication "Tapping Mastication 
    
rice, and the hardness and the adhesiveness were 
15 16 17 18 19 20 
decrease from no.l to no.8. Figure 8 illustrated the Fig 6. Results of tongue movement for 5 sec 
after mastication vertical motion of the tongue movement from no. 1 to during tapping and mastication 
no. 8, the number and distance of vertical tongue : 
siti : ; : ; ; / 
on motion decreased with visual inspection. The (Kg) (T.U) 
decrease of the average and SD of the number and time 20] [ 2.0 
œ hardness 
of mandibular motion were shown Figure 9. The result 
adheisiveness 
of the CV value digitized the trace for l sec were 
statistically significant well below the 5% level 
between from no. 1 to no. 4 and from no.5 to no. 8 (Fig 1.0- 
10). 
  
  
  
0.04 
  
1 
Fig 7. The hardness and adheisiveness of the 
test steamed rice 
no.l 
  
  
  
| 10.2 
| no.3 
no.4 
no.5 
Mu eal i, A ete er tN 
no.6 
er e, TS an sane ae 
no.7 
"Pere a mae 
  
no.8 
— | 
Fig 8. Trace of the tongue motion during mastication of steamed rice 
433