| Project/Area Number |
12557168
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| Research Category |
Grant-in-Aid for Scientific Research (B)
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| Allocation Type | Single-year Grants |
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| Section | 展開研究 |
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| Research Field |
補綴理工系歯学
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| Research Institution | NIIGATA UNIVERSITY |
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Principal Investigator |
NOMURA Akiko NIIGATA UNIVERSITY Dental Hospital Assistant, 歯学部附属病院, 助手 (80134948)
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| Co-Investigator(Kenkyū-buntansha) |
YAMADA Yoshiaki Graduate School of Medical and Dental Sciences Professor, 大学院・医歯学総合研究科, 教授 (80115089)
NOMURA Shuichi Graduate School of Medical and Dental Sciences Professor, 大学院・医歯学総合研究科, 教授 (40018859)
KOHNO Shoji Graduate School of Medical and Dental Science Professor, 大学院・医歯学総合研究科, 教授 (50014098)
TAKAHASHI Hajime Kameda Corporation, Laboratory, Manager, 研究室・主任(研究職)
IGARASHI Atsuko Graduate School of Medical and Dental Sciences Assistant, 大学院・医歯学総合研究科, 助手 (90168097)
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| Project Period (FY) |
2000 – 2002
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| Project Status |
Completed (Fiscal Year 2002)
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| Budget Amount *help |
¥5,700,000 (Direct Cost: ¥5,700,000)
Fiscal Year 2002: ¥1,300,000 (Direct Cost: ¥1,300,000)
Fiscal Year 2001: ¥600,000 (Direct Cost: ¥600,000)
Fiscal Year 2000: ¥3,800,000 (Direct Cost: ¥3,800,000)
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| Keywords | eating function / rehabilitation / salivary secretion / removable denture / elderly / texture / creep mater / collaboration with a food company / 官能評価 / テクスチュロメータ / 加齢 |
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| Research Abstract |
The purpose of this study was the development and application of food products, which are easy to use in denture-wearing elderly and for the rehabilitation of the oral functions in chewing and swallowing impaired persons.
1) In collaboration with a food company, two types of jelly with different hardness for the assessment of the food biting ability were developed. The fracture stress measurements of these jellies showed a significant difference between the textures.
2) The mastication and deglutition condition of 10 bimaxillary complete denture wearers (aged 65 or over) was investigated, using rice confectioneries of 5 hardness types. All subjects were able to chew this food, including the hardest one, and reported that it was easy to swallow.
3) By investigating 60 elderly, intraoral condition (wear of dentures, occlusal support, etc.) and chewing ability were confirmed to be in relation with the nutritional status.
4) The high quality of "Fukkura okayu", a food product for persons with chewing and swallowing difficulties, was shown by property measurements.
5) To develop a cookie, which can be safely used by persons with swallowing impairments, the ratio between the cookie ingredients gliadin and glutenin was changed and a cookie with different properties was produced by way of trial.
6) An agar-mixed gelatinous jelly was produced and its properties were evaluated.
7) The masticatory movements during chewing of noodles of different hardness were observed.
The results of the texture and sensory evaluations performed during the 3-year research project showed that the various food products developed during this period may contribute to the improvement of the eating function.
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