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Table 2 Muscle activities according to the hardness changes in radish Kimchi

From: Effects of textured food masticatory performance in older people with different dental conditions

Level

Hardness

Natural teeth

Full denture

Channel 1,21

Channel 3,41

Channel 1,2

Channel 3,4

Radish Kimchi Level 1

3.19 N

43.88 ± 29.89 ns2.3

42.13 ± 17.71 a

31.31 ± 11.73 ns

32.12 ± 13.20 ns

Radish Kimchi Level 2

6.67 N

40.80 ± 10.94 ns

45.44 ± 16.11 ab

32.66 ± 12.23 ns

31.88 ± 12.59 ns

Radish Kimchi Level 3

9.01 N

44.47 ± 13.97 ns

46.84 ± 16.95 ab

35.31 ± 13.30 ns

34.54 ± 15.64 ns

Radish Kimchi Level 4

12.62 N

48.04 ± 14.00 ns

52.07 ± 20.70 ab

38.34 ± 11.04 ns

36.53 ± 10.16 ns

Radish Kimchi Level 5

24.48 N

53.99 ± 18.46 ns

56.48 ± 21.16 ab

43.00 ± 11.95 ns

41.54 ± 13.10 ns

Radish Kimchi Level 6

38.66 N

59.92 ± 18.95 ns

68.93 ± 33.93 b

47.11 ± 11.39 ns

44.89 ± 14.25 ns

F

3.53

4.72

2.11

1.27

P

0.005

0.001

0.083

0.297

  1. One-way ANOVA results and multiple comparisons performed using the Bonferroni correctionof the differences
  2. One-way ANOVA p < 0.05, Bonferroni correction p < 0.003
  3. 1Channel 1 (left temporalis), Channel 2 (right temporalis), Channel 3 (left masseter), Channel 4 (right masseter)
  4. 2Values are presented as mean ± standard deviation
  5. 3A value in a column with different letters (a–d) differs significantly. Means in the same column with the same letter do not differ significantly