2012 Fiscal Year Final Research Report

Study of the properties and methods of preparation of kayu in according to swallowing and chewing ability

Research Project

Project/Area Number	22500737
Research Category	Grant-in-Aid for Scientific Research (C)
Allocation Type	Single-year Grants
Section	一般
Research Field	Eating habits, studies on eating habits
Research Institution	Takasaki University of Health and Welfare
Principal Investigator	AYABE Sonoko 高崎健康福祉大学, 健康福祉学部, 教授 (90320647)
Co-Investigator(Kenkyū-buntansha)	HIRAKATA Chihiro 高崎健康福祉大学, 健康福祉学部, 助手 (60533114)
Project Period (FY)	2010 – 2012
Keywords	米 / 摂食・嚥下 / 物性 / 官能評価
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.

(2 results)