| Project/Area Number |
15500556
|
|---|
| Research Category |
Grant-in-Aid for Scientific Research (C)
|
| Allocation Type | Single-year Grants |
|---|
| Section | 一般 |
|---|
| Research Field |
Eating habits, studies on eating habits
|
|---|
| Research Institution | Japan Women's University |
|---|
Principal Investigator |
FUJII Keiko Japan Women's University, Faculty of Science, Lecturer, 家政学部, 講師 (20186480)
|
|---|
| Co-Investigator(Kenkyū-buntansha) |
TAKAHASHI Masae Japan Women's University, Faculty of Science, Professor, 理学部, 教授 (30060677)
FUJII Tomoyuki Niigata University of Pharmacy and Applied Life Sciences, Faculty of Applied Life Science, Professor, 応用生命科学部, 教授 (40228953)
|
|---|
| Project Period (FY) |
2003 – 2004
|
| Project Status |
Completed (Fiscal Year 2004)
|
| Budget Amount *help |
¥3,700,000 (Direct Cost: ¥3,700,000)
Fiscal Year 2004: ¥1,200,000 (Direct Cost: ¥1,200,000)
Fiscal Year 2003: ¥2,500,000 (Direct Cost: ¥2,500,000)
|
|---|
| Keywords | agar / gelatin / carrageenan / phase separation / mechanical properties / mixed gels / sensory evaluation / 破断応力 / ゲル / 応力-歪曲線 |
|---|
| Research Abstract |
The gel is well-known as one of suitable foods for elderly people who could not swallow easily. We prepared agar/gelatin and gelatin/carrageenan mixed gels with the same composition but with a different phase-separation structure, and investigated their mechanical and sensory properties. The mixture was first kept at temperature above the gelling temperature of gelatin and stirred for the selected period, before cooling it below the gelling temperature of gelatin. The phase-separation structure of both mixed gels was varied depending on the mixing temperature. A stress-strain curve of the gelatin gel obeyed the BST expression, and that of every mixed gel obeyed the sigmoid rupture expression.
The rupture stress and the nonlinear parameter in the sigmoid rupture expression on mixed gels could be calculated from the stress-strain curve. According to the sensory test, when the nonlinear parameter of mixed gels increased, many panelists recognized that the mixed gels were more "elastic", "smooth", "not weak", and "sticky". From these results, the nonlinear parameter was suggested to be an index for the smoothness of the food texture.
|
