| Project/Area Number |
24500954
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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 |
Eating habits, studies on eating habits
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| Research Institution | Kanagawa Institute of Technology |
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Principal Investigator |
TAKAHASHI Tomoko 神奈川工科大学, 応用バイオ科学部, 教授 (10364861)
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| Co-Investigator(Kenkyū-buntansha) |
TAYAMA Niro 国立研究開発法人国立国際医療研究センター, 耳鼻咽喉科, 医長 (50221403)
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| Co-Investigator(Renkei-kenkyūsha) |
OGOSHI Hiro 日本女子大学, 家政学部食物学科, 教授 (80080698)
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| Project Period (FY) |
2012-04-01 – 2015-03-31
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| Project Status |
Completed (Fiscal Year 2014)
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| Budget Amount *help |
¥5,330,000 (Direct Cost: ¥4,100,000、Indirect Cost: ¥1,230,000)
Fiscal Year 2014: ¥520,000 (Direct Cost: ¥400,000、Indirect Cost: ¥120,000)
Fiscal Year 2013: ¥260,000 (Direct Cost: ¥200,000、Indirect Cost: ¥60,000)
Fiscal Year 2012: ¥4,550,000 (Direct Cost: ¥3,500,000、Indirect Cost: ¥1,050,000)
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| Keywords | ゲル状パン粥 / とろみ / テクスチャー特性 / 嚥下時筋活動 / 嚥下内視鏡検査 / 官能評価 / 均一ゲル状パン粥表面 / 市販とろみ食品 / 食塊 / 嚥下筋電位測定 / 脆性破断 / 延性破断 / 筋電位測定 / 嚥下時筋活動時間 / 流動特性 / ばね緩和法 / 顕微鏡観察 / 特別養護老人ホーム |
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| Outline of Final Research Achievements |
The present study used as basic bread porridge sample, which was prepared with bread, liquid food whose milk solution content was partially replaced with salad oil, and native gellan gum as gelling agent. This study was investigated that the sample added semi-liquid foods to the surface of the bread porridge, and examined how it affected the condition of swallowing by the person consuming the sample in this study. The subjects evaluated at 20℃sample added semi-liquid foods to the surface as “less sticky in the mouth, and easier to eat” compared the basic bread porridge sample. Hardness of the sample temperature at 20 ℃ was shown to be significantly softer in bolus form in the mouth. The basic bread porridge sample at 45℃ was found to have shorter muscle activity duration during swallowing, compared with the sample at 20℃. The result of the endoscopic examination of swallowing was found to differ by subjects.
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