Creation of easy mastication food model applied texture modifier
| Project/Area Number |
16500518
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
Eating habits, studies on eating habits
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| Research Institution | Showa Women's University |
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Principal Investigator |
MORITAKA Hatsue Showa Women's University, Graduate School of Human Life Sciences, Professor, 生活機構研究科, 教授 (40220074)
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| Co-Investigator(Kenkyū-buntansha) |
MATSUMOTO Takashi Showa Women's University, Graduate School of Human Life Sciences, Professor, 生活機構研究科, 教授 (30119317)
IINO Hisakazu Showa Women's University, Graduate School of Human Life Sciences, Professor, 生活機構研究科, 教授 (00146911)
TAKAHASHI Mami Showa Women's University, Faculty of Food Science and Nutrition, Assistant, 生活科学部, 助手 (10245912)
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| Project Period (FY) |
2004 – 2006
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| Project Status |
Completed (Fiscal Year 2006)
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| Budget Amount *help |
¥3,700,000 (Direct Cost: ¥3,700,000)
Fiscal Year 2006: ¥300,000 (Direct Cost: ¥300,000)
Fiscal Year 2005: ¥1,000,000 (Direct Cost: ¥1,000,000)
Fiscal Year 2004: ¥2,400,000 (Direct Cost: ¥2,400,000)
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| Keywords | mastication / swallowing / texture / rice starch / agar gel / gelatin gel / 寒天ゾル・ゲル / ゼラチンゾル・ゲル / 飲み込み / 官能評価 / 微小粒分散ゲル / 貯蔵弾性率 / 破断応力 / ジェランガム / κ-カラギーナン / 寒天 |
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| Research Abstract |
The transit velocity through the human throat and rheological properties of nonglutinous rice starch (NGRS), glutinous rice starch (GRS), agar and gelatin gels were investigated by the ultrasonic pulse Doppler method and rheological method to examine the relationship among mastication, swallowing and the texture property of easy mastication food. The waveform of the transit velocity on the cathode-ray became smaller and the brightness of waveform became higher with increasing the concentration of NGRS, GRS, agar or gelatin. The maximum transit velocity through the throat of NGRS, GRS and agar gels decreased with increasing concentration of samples, markedly decreased at first time, and then gradually and did not change at concentrations higher than a certain level. That of gelatin gel decreased gradually throughout all concentrations. The hardness and adhesiveness of NGRS, GRS, agar and gelatin gels increased with increasing concentration of sample, but the cohesiveness of starch gels did not change at concentrations higher than a certain level and those of agar and gelatin gels decreased. In sensory evaluation, NGRS and GRS became more difficult to masticate and to swallow but the masticated pellet formed a more compact bolus as the starch concentration increased. The agar and gelatin gels became easier to break and the masticated pellet of agar formed a more separate bolus, but that of gelatin formed a more compact bolus as the agar and gelatin concentration increase. NGRS, GRS, agar and gelatin gels with a moderate cohesiveness formed a bolus during mastication and were easily swallowed even by persons with a poor mastication and swallowing ability.
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Report
(4 results)
Research Products
(12 results)
