| Project/Area Number |
23700887
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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, studies on eating habits
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| Research Institution | Japan Women's University |
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Principal Investigator |
IWASAKI Yuko 日本女子大学, 家政学部, 助手 (60511194)
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| Project Period (FY) |
2011 – 2012
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| Project Status |
Completed (Fiscal Year 2012)
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| Budget Amount *help |
¥4,420,000 (Direct Cost: ¥3,400,000、Indirect Cost: ¥1,020,000)
Fiscal Year 2012: ¥650,000 (Direct Cost: ¥500,000、Indirect Cost: ¥150,000)
Fiscal Year 2011: ¥3,770,000 (Direct Cost: ¥2,900,000、Indirect Cost: ¥870,000)
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| Keywords | 咀嚼 / 嚥下 / 食べやすさ / テクスチャー / 官能評価 / 筋活動量 / 高齢者 / テクスチャー特性 / 筋活動測定 / 混合系試料 / きざみ食 / 混合系 |
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| Research Abstract |
This study investigated the physical properties, the sensory characteristics and the electromyography (EMG) of sol-gel mixed sample to observe how the difference in the gel characteristic and the ratio affect the ease of eating.The ease of swallowing of the samples was evaluated more difficult and the number and time of chews was measured more large number as solid hardness was harder. Sensory evaluation showed that old people was sensitive to hardness of sample than young people so it was important to measure the physical properties of solid forpreparing a safety meal.
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