2015 Fiscal Year Final Research Report
Basic study on physical properties of foods for texture-design of care foods for dysphagic patients
| Project/Area Number |
25450179
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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| Section | 一般 |
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| Research Field |
Food science
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| Research Institution | Kyoritsu Women's University |
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Principal Investigator |
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| Project Period (FY) |
2013-04-01 – 2016-03-31
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| Keywords | 誤嚥 / 超音波パルスドプラー法 / 食塊 / TPA試験 / 粘度 / 嚥下困難者用食品 / 咽頭部流速 / 嚥下音 |
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| Outline of Final Research Achievements |
Two-bite Texture Profile Analysis (TPA) according to the National Criteria for Patients with Difficulties in Swallowing was conducted by using gels with similar taste but different textures. Three textural parameters of ‘hardness,’ ‘adhesiveness,’ and ‘cohesiveness’ were obtained from the TPA profiles. In addition, the velocity of the passage of the same gels through the pharynx was measured by the ultrasonic pulse-Doppler method.
Acoustic analysis of sounds during swallowing gels was conducted. The profiles of swallowing sounds of each subject were divided into three parts; time for the closure of epiglottis (t1), time for the flow of bolus (t2), and time for the opening of epiglottis (t3). The parameter t2 tended to decrease as concentration increase, approaching to that of yogurt which is rarely aspirated. In addition, t2 tended to decrease with increase in the “hardness” obtained from TPA tests or the apparent steady viscosity of gel bolus.
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| Free Research Field |
食品工学
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