Assessment of physical properties of foods commonly consumed by children

• Main Authors: G Neeraja, Priya Subramaniam, Saranya Kumar
• Format: Article
• Language: English
• Published: Wolters Kluwer Medknow Publications 2018-01-01
• Series: Saudi Journal of Oral Sciences
• Subjects: Diet; food texture; viscosity
• Online Access: http://www.saudijos.org//article.asp?issn=1658-6816;year=2018;volume=5;issue=1;spage=41;epage=46;aulast=Neeraja

Introduction: Diet plays a major role in the etiology of dental caries. The physical properties of food can affect its retention on tooth surfaces, and its oral clearance. Aim: The aim is to determine the physical properties of foods that are commonly consumed in India by children aged 3–6 years and to ascertain the frequency of their consumption. Materials and Methods: Texture profile analysis of solid foods and viscosity of liquid food samples was performed. A questionnaire was used to assess the frequency of consumption of these foods. Results: Among the solid food samples, cheese had the highest hardness (157 ± 20.8 N), chewiness (82 ± 10.4 N), gumminess (82 ± 10.4 N), and adhesiveness (11.2 ± 2.4 Nmm). Noodles had the least hardness, cohesiveness, gumminess, and chewiness. Among the liquid food samples, peanut butter was the most viscous (21 Pas) and milk was the least viscous. Milk had the highest pH (6.3) and fruit juice (3.5) had the lowest pH. Conclusion: The physical properties and texture of food can be considered to be a risk factor for evaluating the relationship between food retention and dental caries. This information can further be used as an educative tool to parents and caregivers for effective modification of diet.