Systematic study on the physical properties of food and bolus behavior in chewing and swallowing process
Project/Area Number |
25350102
|
Research Category |
Grant-in-Aid for Scientific Research (C)
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Allocation Type | Multi-year Fund |
Section | 一般 |
Research Field |
Eating habits
|
Research Institution | Showa Women's University |
Principal Investigator |
MORITAKA Hatsue 昭和女子大学, 女性健康科学研究所, 客員研究員 (40220074)
|
Research Collaborator |
SHIGA Seigo
|
Project Period (FY) |
2013-04-01 – 2017-03-31
|
Project Status |
Completed (Fiscal Year 2016)
|
Budget Amount *help |
¥4,940,000 (Direct Cost: ¥3,800,000、Indirect Cost: ¥1,140,000)
Fiscal Year 2015: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
Fiscal Year 2014: ¥1,690,000 (Direct Cost: ¥1,300,000、Indirect Cost: ¥390,000)
Fiscal Year 2013: ¥2,080,000 (Direct Cost: ¥1,600,000、Indirect Cost: ¥480,000)
|
Keywords | 咀嚼 / 咬筋活動量 / 嚥下 / 舌圧 / 食片サイズ / 寒天ゲル / 消化吸収 / 増粘剤 / 咬筋 / 官能評価 / 咽頭部での食塊の移動特性 / 寒天ゾル / 嚥下特性 / テクスチャー / 顎二腹筋 / サイズ / 筋電位 / 食塊 / 付着性 / まとまりやすさ |
Outline of Final Research Achievements |
The increase rate in the number of pieces by chewing was higher for agar gel cube with side length of 15 mm (15-mm gel) than for agar gel cube with side length of 3.5 mm (3.5-mm gel). The chewing efficiency of the 15-mm gel was higher in the large average size gels in the early stage of chewing than in the later stage. In the 3.5-mm gel, the masseter activity intensity in chewing was high, and the time from the end of chewing to swallowing was long. In juice with high viscosity, the total contact pressure of linguapalatal swallowing pressure was large, and the maximum speed of the bolus in the pharynx was slow. The elevation of the blood glucose level after eating cooked rice was suppressed by the addition of a thickener.
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Report
(5 results)
Research Products
(27 results)
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[Journal Article] The food colloid principle in the design of elderly food2016
Author(s)
Nishinari K., Takemasa M., Brenner T., Su L., Fang Y., Hirashima M., Yoshimura M., Nitta Y., Moritaka H., Tomczynska-Mleko M., Mleko S., Michiwaki Y.
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Journal Title
Journal of Texture Studies
Volume: 47
Issue: 4
Pages: 284-312
DOI
Related Report
Peer Reviewed / Open Access / Int'l Joint Research
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[Presentation] 破砕寒天ゾルの嚥下特性2016
Author(s)
森髙初惠、杉本悠貴、不破眞佐子、堀一浩、小野高祐
Organizer
日本調理科学会平成28年度大会
Place of Presentation
名古屋学芸大学(愛知県名日進市)
Year and Date
2016-08-28
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[Book] Rheology of Biological Soft Matter - Fundamentals and Applications -2016
Author(s)
Kaneda, I., Hatsue M., Takemasa M., Round A.N., Siemoen M., Stokke B.T., Sato T., Tokita M., Ogawa T., Adachi S., Yoshimura M., Funami T., Funatsu Y., Iwasaki T., Sworn G., Sato E., Goh A.S.N., Chuah B.S., Nguyen K.C., Suzuki A., Sasaki S., Murakami T., Annaka M., Mastuura T.
Publisher
Springer, London
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