Evaluation of black soybean gels for a dysphagia diet by the covariance structure analysis
| Project/Area Number |
23700891
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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 | Nakamura Gakuen College |
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Principal Investigator |
TOKIFUJI Ai 中村学園大学, 栄養科学部, 助手 (80461474)
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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 |
¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
Fiscal Year 2012: ¥650,000 (Direct Cost: ¥500,000、Indirect Cost: ¥150,000)
Fiscal Year 2011: ¥780,000 (Direct Cost: ¥600,000、Indirect Cost: ¥180,000)
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| Keywords | 食生活学 / 黒大豆ゲル / テクスチャー値 / 官能評価 / 嚥下造影検査 / 共分散構造分析 / 嚥下食 |
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| Research Abstract |
To develop a black soybean product for a dysphagia diet, we prepared black soybean gels, which were produced to add black soybean broth with soybean protein isolate. It is designed for the dysphagic patients to take easily and for adding foods with high nutrient and functionality. These gels were analyzed using statistical technique such as covariance structure analysis about textural properties, sensory evaluation and swallowing dynamics.As a result, the black soybean gel with 16％ concentration of soybean protein isolate was evaluated easy to swallow, which was suggested it was suitable as a dysphagia diet.
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Report
(3 results)
Research Products
(16 results)
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[Journal Article] Physical properties of pressurized and heat-treated meat gels and their suitability as dysphagia diet based on swallowing dynamics.2012
Author(s)
Ai Tokifuji, RD, M NS, Yasuyuki Matsushima, MD, Ph D, KenjiHachisuka, MD, Ph D, Keiko Yoshioka, Ph D
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Journal Title
Japanese Journal of Comprehensive Rehabilitation Science
Volume: 3
Pages: 18-25
NAID
Related Report
Peer Reviewed
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