2013 Fiscal Year Final Research Report
Control of mechanical and interfacial properties of bolus for the creation of puffed solid foods adaptable to dysphagia
| 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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| 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 |
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| 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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[Remarks] 三浦 靖、乳化剤による高齢者食の理化学的特性の制御と評価、㈱テックデザイン講習会:嚥下調整食の標準化傾向と乳化剤・増粘剤による高齢者食の制御と評価、2013.6.27、オームビルB1ゼミルーム(東京都)
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[Remarks] 三浦 靖、講義6レオロジーの基礎3液体・半固体・固体の粘弾性、日本レオロジー学会第11回食品レオロジー講習会、2012.11.2、東京大学生産技術研究所(東京都)
