| Project/Area Number |
16K16267
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| Research Category |
Grant-in-Aid for Young Scientists (B)
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| Allocation Type | Multi-year Fund |
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| Research Field |
Eating habits
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| Research Institution | Nihon University Junior College |
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Principal Investigator |
NAKAGAWA Yuko 日本大学短期大学部, その他部局等, 助教 (60511194)
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| Project Period (FY) |
2016-04-01 – 2018-03-31
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| Project Status |
Completed (Fiscal Year 2017)
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| Budget Amount *help |
¥3,640,000 (Direct Cost: ¥2,800,000、Indirect Cost: ¥840,000)
Fiscal Year 2017: ¥650,000 (Direct Cost: ¥500,000、Indirect Cost: ¥150,000)
Fiscal Year 2016: ¥2,990,000 (Direct Cost: ¥2,300,000、Indirect Cost: ¥690,000)
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| Keywords | 食塊 / 市販トロミ調整食品 / さつまいも / テクスチャー特性 / 粘度 / 官能評価 / 水分含有率 / 唾液 / 破断特性 / 組織観察 / トロミ調整食品 |
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| Outline of Final Research Achievements |
In order to examine the factors affecting eating easiness of food, changes in the bolus of the feeding process was mainly examined for the measurement of the properties.
As a result of studies on a sol samples containing commercial thickening agents, the change in the mechanical properties of the bolus was different depending on the main ingredient of the thickening agents (starch, xanthan, or guar), which affected ease of swallowing. Next, the result of comparing differences in heating methods (range, oven or steaming) for sweet potato, the range heated sample was hardest to eat, which was influenced by the fact that the bolus was hard and the moisture content was low.
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