Study of the properties and methods of preparation of kayu in according to swallowing and chewing ability
| Project/Area Number |
22500737
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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 | Takasaki University of Health and Welfare |
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Principal Investigator |
AYABE Sonoko 高崎健康福祉大学, 健康福祉学部, 教授 (90320647)
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| Co-Investigator(Kenkyū-buntansha) |
HIRAKATA Chihiro 高崎健康福祉大学, 健康福祉学部, 助手 (60533114)
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| Project Period (FY) |
2010 – 2012
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| Project Status |
Completed (Fiscal Year 2012)
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| Budget Amount *help |
¥2,080,000 (Direct Cost: ¥1,600,000、Indirect Cost: ¥480,000)
Fiscal Year 2012: ¥390,000 (Direct Cost: ¥300,000、Indirect Cost: ¥90,000)
Fiscal Year 2011: ¥520,000 (Direct Cost: ¥400,000、Indirect Cost: ¥120,000)
Fiscal Year 2010: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
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| Keywords | 米 / 摂食・嚥下 / 物性 / 官能評価 / 粥 / 真空調理 / 介護食 / 高齢者 / 咀嚼・嚥下機能 |
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| Research Abstract |
This study was carried out in order to help to provide kayu comply with chewing swallowing ability. We were prepared kayu with additional auxiliary materials of several kinds. Then, the change of the properties and they were considered. Auxiliary materials, water and rice were packed, it has been vacuum cooking at 95 degrees 60 minutes. As a result, physical properties of kayu concentration of 10% were closer value the dysphagia licensing standards. Kayu that were added some thickened adjusting food or gelatin were change in free water content and preliminary physical properties were small. Kayu that were cryopreservation, were keeping well the original state when those were thawed.
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Report
(4 results)
Research Products
(2 results)
