A new and simple method for evaluating masticatory function using newly developed artificial test food.

The aim of this study was to develop an objective evaluation system for the masticatory function. This system used paraffin wax cubes as a test food, which had six red- and green-coloured layers so that each of the six surfaces showed a pseudo-checkered pattern. A total of 100 paraffin cubes were chewed by 37 subjects and the images of these samples were captured and analysed using a digital image analyzer. With regard to the colour and the shape of each sample, five parameters were obtained. Furthermore, an independent examiner graded the degree of colour mixing in the chewed samples into three groups (poor, medium and good) by visual inspection. A discriminant analysis was performed using the five variables as predictors of two groups (good and poor). Mixing Ability Index (MAI) was calculated from the discriminant function and using this index, 97% of the samples from these two groups were classified correctly. This system needed only a few minutes to complete and is easy to use. Therefore, it has high potentials for clinical use.