2016 Fiscal Year Final Research Report
Development of safe nursing care foods by evaluating processing dynamics
| Project/Area Number |
15K20436
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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 |
Prosthodontics/ Dental materials science and
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| Research Institution | Niigata 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 | 摂食・嚥下リハビリテーション / 歯学 / 医療・福祉 / 解析・評価 / 食品工学 |
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| Outline of Final Research Achievements |
The purpose of this study is to clarify the relationship between food texture and processing dynamics by evaluating the physical properties of gels, which is the base material of nursing care foods, by tongue pressure measurement and subjective sensation.
From the measurement results, the influence of the initial texture on the change of the tongue pressure during processing gels by tongue was clarified, such as the maximal tongue pressure and the subjective sense of "difficult to crush" increased as the breaking load increased. In addition, the relationship between subjective sensation and tongue pressure production became clear. It was thought that biometric evaluation was newly applied to the criteria of the nursing care foods which was mainly based on the evaluation of the texture by the equipment and sensory evaluation.
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| Free Research Field |
有床義歯補綴学
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