A study to investigate reproducibility of chewing behaviour of human subjects within session recordings for different textured Indian foods using electromyography

The objective of this study was to examine the reproducibility of twelve mastication variables for entire duration of chewing, variables per chew and at three different stages (early, middle and late). Electromyography (EMG) of eight human subjects was conducted for two different recordings in a session. The mastication variables were recorded as the bioelectrical activity of masseter muscles observed during chewing of five different textured foods. Correlation coefficients were found to be statistically significant (p