2016 Fiscal Year Final Research Report
Development of a novel method to evaluate swallowability of food bolus based on its deformability
| Project/Area Number |
15K15770
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| Research Category |
Grant-in-Aid for Challenging Exploratory Research
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| Allocation Type | Multi-year Fund |
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| Research Field |
Social dentistry
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| Research Institution | Tohoku University |
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Principal Investigator |
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| Project Period (FY) |
2015-04-01 – 2017-03-31
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| Keywords | 嚥下 / 食品 / 食塊 / 易変形性 |
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| Outline of Final Research Achievements |
We developed a method for evaluating deformability of food bolus. It utilized a food texture analyzer and a special jig to squeeze a test food bolus, and evaluate its deformability by using the peak reaction force at that moment as the index. As for instant mashed potatoes with various water content, the deformability monotonously increased with an increase of water content; however, mutual relation between the deformability of a test food and subjective judgement on its swallowability was not found. In case of apples, which were ground in a food processor to various degrees, deformability monotonously increased with increasing processing time, and related to subjective judgement on swallowability.
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| Free Research Field |
老年歯科学
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