| Project/Area Number |
22500739
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
Eating habits, studies on eating habits
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| Research Institution | Showa Women's University |
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Principal Investigator |
MORITAKA Hatsue 昭和女子大学, 生活機構研究科, 教授 (40220074)
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| Co-Investigator(Renkei-kenkyūsha) |
SHIGA Seigo 昭和女子大学, 生活機構研究科, 教授 (50196367)
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| Project Period (FY) |
2010 – 2012
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| Project Status |
Completed (Fiscal Year 2012)
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| Budget Amount *help |
¥4,550,000 (Direct Cost: ¥3,500,000、Indirect Cost: ¥1,050,000)
Fiscal Year 2012: ¥650,000 (Direct Cost: ¥500,000、Indirect Cost: ¥150,000)
Fiscal Year 2011: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
Fiscal Year 2010: ¥2,600,000 (Direct Cost: ¥2,000,000、Indirect Cost: ¥600,000)
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| Keywords | 食塊 / 嚥下 / 咀嚼 / 力学特性 / 食塊の移動特性 / 咽頭 / 硬口蓋 / 舌 / みかけの粘性率 / 老化 / テクスチャー特性 / 官能評価 / 粘性率 / 食片サイズ |
|---|
| Research Abstract |
In three sizes of agar gels (crush gel, 3.5 mm cube gel, 15mm cube gel), the destruction by chewing was affected in the size of gel. The influence of a thickening agent on the destructive process of a fish meat sausage changed with kinds of thickening agent. The relationship between the intra-oral shear rate and shear stress revealed that potato starch had a high shear rate but low shear stress, while guar gum and xanthan gum had a low shear rate and high shear stress. The maximum velocity in the pharyngeal region of vegetable juices with carrot puree decreased with increasing carrot puree concentrations significantly.
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