2012 Fiscal Year Final Research Report
Evaluation of black soybean gels for a dysphagia diet by the covariance structure analysis
| Project/Area Number |
23700891
|
|---|
| Research Category |
Grant-in-Aid for Young Scientists (B)
|
| Allocation Type | Multi-year Fund |
|---|
| Research Field |
Eating habits, studies on eating habits
|
|---|
| Research Institution | Nakamura 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
|
| Keywords | 食生活学 |
|---|
| 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.
|
