|Budget Amount *help
¥1,600,000 (Direct Cost : ¥1,600,000)
Fiscal Year 1997 : ¥300,000 (Direct Cost : ¥300,000)
Fiscal Year 1996 : ¥600,000 (Direct Cost : ¥600,000)
Fiscal Year 1995 : ¥700,000 (Direct Cost : ¥700,000)
Relationships between texture of food and oral stereognosis were evaluated, and oral steregnosis was also compared with manual and visual sensory functions for discrimination of food materials. on case of manual evaluation, the harder material showed the least errors, while in case of oral evaluation thee number of errors was not relared to hardness. In the very soft material, the errors with oral evaluation were less than that with manual evaluation.
The effects of the shapes and texture of foods on human preference were examined. The effects of the shape of the food on preference were more clearly recognized in firm, as opposed to soft food. The column-, cube-and rectangular solid-shaped foods were preferred to foods in the other shapes, for both hard and soft foods. Subjects, who needed more chewing cycles before they finally swallowed all of the food preferred the column shape to the cube and rectangular solid shapes.
The effects of the surface and texture of various foods on human preference were examined. In hard food (carrot) smooth type and cross stripes cutting type were preferred to the other types, and in middle hard and elastic food (steamed fish paste) the smooth, wave and sharp types were preferred, whereas the only smooth type was significantly preferred in very soft food (bean curd) . These results suggested that the preference of food surfaces was different in food texture.