Association between textural profiles and surface electromyographic (sEMG) behaviors of microwavable cassava cuttlefish crackers with various expansion ratios

In this study, we monitored dynamic texture changes of microwaved cuttlefish crackers. Differing expansion ratios of crackers were observed in chips dried under various conditions. Correlations of expansibility, textural profile, and surface electromyography (sEMG) of crackers were evaluated. Semi-finished chips with moisture content of 7.13-9.63% gave maximal expansion. Higher expansion of samples resulted in decreased hardness but higher breaking energy. The integrity status and expansibility of crackers significantly affected sEMG behaviors during mastication. Chewing force during the early phase was significantly correlated with expansibilities and textural profiles, with coefficients of 0.811-0.858. Crackers with fewer fractures and more integrity during early chews gave significant correlations between chewing force and hardness. Likewise, variations in chewing work during mastication correlated with changes of breaking energy, with coefficients of 0.800-0.974. Potentially, differences in crunchiness textures can be easily perceived during later chewing actions. Results of this study revealed details of dynamic quality changes, and of relationships between chewing behaviors and textural properties of crackers during mastication.