<div style="text-align: justify;">The present study was undertaken to correlate surface electromyography variables acquired during chewing of different Indian sweets with the instrumental texture parameters and their sensory attributes. Firstly, a comparison of acquired absolute EMG variables with the relative EMG variables was conducted. The results revealed that the relative EMG mastication parameters can effectively distinguish different textured food products by eliminating the subject variance. Then, the two different recordings of masticatory parameters in an EMG session for human subjects were correlated to investigate the reproducibility of chewing patterns. The correlation coefficients were found to be statistically significant (p&lt;0.05) indicating highly reproducible chewing behaviour within a session for human subjects. Finally, acquired surface EMG variables were clustered into six representative variables using dendrograms. The principal component analysis conducted for these representative variables could explain 76% of cumulative proportion of variance. The scores of first principal component correlated significantly with instrumental and sensory hardness and sensory stickiness, while scores of second component correlated with sensory stickiness.</div>

<div style="text-align: justify;">Application of electromyography (EMG) in food texture evaluation of different Indian sweets</div>

<div><strong>Background: </strong>Vermicelli is a traditional Indian food product, commonly known as &lsquo;Sewai&rsquo; or &lsquo;Jave&rsquo;. The present study aims at the value addition of vermicelli enriched with iron and beta-carotene.&nbsp;<br />
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<strong>Methods:</strong> Barnyard millet flour (BMF) and rice flour (RF) along with malt flour from whole green gram, carrot powder, fenugreek powder and xanthan gum (XG) are used to develop nutritionally enriched barnyard millet vermicelli (BMV). Response Surface Methodology (RSM) was employed to optimize the formulation by analyzing the effect of BMF, RF and XG levels on the sensory attributes like hardness, stickiness, color, flavor and masticability.&nbsp;<br />
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<strong>Result: </strong>Results revealed that the independent variables have a significant effect on the dependent variables. The moisture, protein, ash, fat and carbohydrate content in optimized product was found to be 6.40%, 10.07%, 1.44%, 1.72% and 80.31% respectively. The optimized product is nutritionally enriched having 3.81mg/100g of iron and1039&micro;g/100g of beta-carotene present in it.</div>


Application of electromyography (EMG) in food texture evaluation of different Indian sweets

Formulation and Optimization of Value-added Barnyard Millet Vermicelli using Response Surface Methodology