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Evaluation of black soybean gels for a dysphagia diet by the covariance structure analysis

Research Project

Project/Area Number 23700891
Research Category

Grant-in-Aid for Young Scientists (B)

Allocation TypeMulti-year Fund
Research Field Eating habits, studies on eating habits
Research InstitutionNakamura Gakuen College

Principal Investigator

TOKIFUJI Ai  中村学園大学, 栄養科学部, 助手 (80461474)

Project Period (FY) 2011 – 2012
Project Status Completed (Fiscal Year 2012)
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)
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
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.

Report

(3 results)
  • 2012 Annual Research Report   Final Research Report ( PDF )
  • 2011 Research-status Report
  • Research Products

    (16 results)

All 2013 2012 2011 Other

All Journal Article (6 results) (of which Peer Reviewed: 6 results) Presentation (10 results)

  • [Journal Article] 分離大豆タンパク質の高圧力処理によるゲル形成の改質2013

    • Author(s)
      時藤亜衣、LENG HONG、吉岡慶子
    • Journal Title

      日本家政学会誌

      Volume: 63 Pages: 9-15

    • Related Report
      2012 Annual Research Report
    • Peer Reviewed
  • [Journal Article] Texture, sensory and swallowing characteristics of high-pressure- heat-treated pork meat gel as a dysphagia diet2013

    • Author(s)
      Ai Tokifuji, Yasuyuki Matsushima, Kenji Hachisuka, Keiko Yoshioka
    • Journal Title

      Meat Science

      Volume: 93 Pages: 843-348

    • Related Report
      2012 Annual Research Report
    • Peer Reviewed
  • [Journal Article] sensory and swallowing characteristics of high-pressure- heat-treated pork meat gel as a dysphagia diet2012

    • Author(s)
      Ai Tokifuji, Yasuyuki Matsushima, Kenji Hachisuka, Keiko Yoshioka, Texture
    • Journal Title

      Meat Science

      Volume: 93 Pages: 843-848

    • Related Report
      2012 Final Research Report
    • Peer Reviewed
  • [Journal Article] 分離大豆タンパク質の高圧力処理によるゲル形成の改質-高圧力処理分離大豆タンパク質ゲルの物理的特性-タンパク質組成および官能評価-2012

    • Author(s)
      時藤亜衣、LENG HONG、吉岡慶子
    • Journal Title

      日本家政学会誌

      Volume: 11、63 Pages: 9-15

    • Related Report
      2012 Final Research Report
    • Peer Reviewed
  • [Journal Article] Texture, sensory and swallowing characteristics of high-pressure- heat-treated pork meat gel as a dysphagia diet2012

    • Author(s)
      Ai Tokifuji, Yasuyuki Matsushima, Kenji Hachisuka, Keiko Yoshioka
    • Journal Title

      Japanese Journal ofComprehensive Rehabilitation Science

      Volume: 3 Pages: 18-25

    • Related Report
      2012 Final Research Report
    • Peer Reviewed
  • [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
    • Journal Title

      Japanese Journal of Comprehensive Rehabilitation Science

      Volume: 3 Pages: 18-25

    • NAID

      130004565139

    • Related Report
      2011 Research-status Report
    • Peer Reviewed
  • [Presentation] 口腔・咽頭領域における食肉ペーストおよびゲルの食塊の移送2012

    • Author(s)
      時藤亜衣、松嶋康之、蜂須賀研二、吉岡慶子
    • Organizer
      第17回.18回共催日本摂食・嚥下リハビリテーション学会学術大会
    • Place of Presentation
      札幌市教育文化会館(北海道)
    • Year and Date
      2012-08-31
    • Related Report
      2012 Final Research Report
  • [Presentation] 加圧処理黒大豆煮汁添ゲルのテクスチャー特性および官能評価と嚥下食としての利用性2012

    • Author(s)
      時藤亜衣、吉岡慶子
    • Organizer
      日本調理科学会平成24年度大会
    • Place of Presentation
      秋田大学(秋田県)
    • Year and Date
      2012-08-25
    • Related Report
      2012 Final Research Report
  • [Presentation] The fish minced meat gel transformed by highpressurization is appropriatefor the dysphagic diet2011

    • Author(s)
      Keiko Yoshioka, Ai Tokifuji, Junko Kimura, Hiromi Chisaka, Kenji Hachisuka
    • Organizer
      2011 Annual Meeting of the internajonalSociety for NutraceuJcals and Func. Journal Food
    • Place of Presentation
      ロイトン札幌(札幌)
    • Year and Date
      2011-11-15
    • Related Report
      2012 Final Research Report
  • [Presentation] 病院、施設の嚥下食におけるテクスチャー特性と基準化への検討2011

    • Author(s)
      時藤亜衣、渡辺啓子、大部正代、吉岡慶子
    • Organizer
      第58回日本栄養改善学会学術総会
    • Place of Presentation
      広島国際会議場(広島県)
    • Year and Date
      2011-09-10
    • Related Report
      2012 Final Research Report
  • [Presentation] LENGHONG、吉岡慶子、加圧処理による大豆タンパク質ゲルの物理的特性および官能評価2011

    • Author(s)
      時藤亜衣
    • Organizer
      日本調理科学会平成23年度大会
    • Place of Presentation
      群馬,高崎健康福祉大学(群馬県)
    • Year and Date
      2011-08-30
    • Related Report
      2012 Final Research Report
  • [Presentation] 加圧処理による大豆タンパク質ゲルの物理的特性および官能評価2011

    • Author(s)
      時藤亜衣, LENG HONG, 吉岡慶子
    • Organizer
      日本調理科学会平成23年度大会
    • Place of Presentation
      高崎健康福祉大学(群馬県)
    • Related Report
      2011 Research-status Report
  • [Presentation] 病院、施設の嚥下食におけるテクスチャー特性と基準化への検討2011

    • Author(s)
      時藤亜衣, 渡辺啓子, 大部正代, 吉岡慶子
    • Organizer
      第58回日本栄養改善学会学術総会
    • Place of Presentation
      広島国際会議場(広島県)
    • Related Report
      2011 Research-status Report
  • [Presentation] The fish minced meat gel transformed by high pressurization is appropriatefor the dysphagic diet2011

    • Author(s)
      Keiko Yoshioka, Ai Tokifuji, Junko Kimura,Hiromi Chisaka, Kenji
    • Organizer
      Hachisuka2011 Annual Meeting of the hternajonalSociety for NutraceuJcals and FuncJonal Food
    • Place of Presentation
      ロイトン札幌(北海道)
    • Related Report
      2011 Research-status Report
  • [Presentation] 加圧処理黒大豆煮汁添ゲルの テクスチャー特性および官能評価と嚥下食としての利用性

    • Author(s)
      時藤亜衣、吉岡慶子
    • Organizer
      日本調理科学会平成24年度大会
    • Place of Presentation
      秋田大学 (秋田県)
    • Related Report
      2012 Annual Research Report
  • [Presentation] 口腔・咽頭領域における食肉ペーストおよびゲルの食塊の移送

    • Author(s)
      時藤亜衣,松嶋康之,蜂須賀研二,吉岡慶子
    • Organizer
      第17回.18回共催日本摂食・嚥下リハビリテーション学会学術大会
    • Place of Presentation
      札幌市教育文化会館 (北海道)
    • Related Report
      2012 Annual Research Report

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Published: 2011-08-05   Modified: 2019-07-29  

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