| Project/Area Number |
24650477
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| Research Category |
Grant-in-Aid for Challenging Exploratory Research
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| Allocation Type | Single-year Grants |
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| Research Field |
Eating habits, studies on eating habits
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| Research Institution | Iwate University |
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Principal Investigator |
MIURA Makoto 岩手大学, 農学部, 教授 (50261459)
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| Project Period (FY) |
2012-04-01 – 2014-03-31
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| Project Status |
Completed (Fiscal Year 2013)
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| Budget Amount *help |
¥3,900,000 (Direct Cost: ¥3,000,000、Indirect Cost: ¥900,000)
Fiscal Year 2013: ¥1,560,000 (Direct Cost: ¥1,200,000、Indirect Cost: ¥360,000)
Fiscal Year 2012: ¥2,340,000 (Direct Cost: ¥1,800,000、Indirect Cost: ¥540,000)
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| Keywords | 膨化食品 / 食塊 / 食品と咀嚼性 / 嚥下 / 食品物理学 / レオロジー / トライボロジー / 界面科学 / 食品 / 咀嚼 / 力学物性 / 界面物性 / 食生活学 / 咀嚼性 / 嚥下性 / 界面化学 |
|---|
| Research Abstract |
The objective of this research was to create a puffed solid food adaptable to dysphagia by adjusting the wetting and absorption behavior for saliva, cohesiveness and collapse characteristics, and adhesion, friction, deformation and flow on oral mucosa by emulsifiers. Cake muffin-like solid puffed model foods were prepared with 0.25 and 1.00% (w/w) on the basis of wheat flour formulation. The physical properties of the model food and artificial bolus prepared form the model food were measured. The requirements of the bolus was easy to be swallowed were the appropriate adhesion, cohesiveness, and softness.
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