The Rheological and Swallowing Properties of Rice Starch

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概要

• 論文の詳細を見る

• The transit velocity through the human throat and rheological properties of nonglutinous rice starch (NGRS) and glutinous rice starch (GRS) were investigated. The maximum transit velocity decreased with increasing concentrations of starch, with marked changes from 0 to 6% and gradual changes from 6 to 12% for NGRS and GRS, respectively, with no further changes at concentrations higher than 18%. The hardness, adhesiveness and cohesiveness of the two rice starches increased with increasing concentrations of starch. In the sensory evaluation, the rice starches became more difficult to masticate and swallow, and the masticated pellet formed a more compact bolus with increasing starch concentrations.

• 社団法人　日本食品科学工学会の論文
• 2009-03-01

著者

• Nakazawa Fumiko

  Faculty Of Home Economics Kyoritsu Women's University

• MORITAKA Hatsue

  Graduate School of Human Life Sciences, Showa Women's University

• Moritaka Hatsue

  Graduate School Of Human Life Sciences Showa Women's University

• Moritaka Hatsue

  Graduate School Of Human Life Sciences Showa Women's Univ.

関連論文

• The Rheological and Swallowing Properties of Rice Starch
• Influence of Thickeners on the Fragmentation of Fish Meat Sausage by Mastication
• Influence of Thickeners on the Fragmentation of Fish Meat Sausage by Mastication
• Relation between the Rheological Properties and the Swallowing Characteristics of Vegetable Juices Fortified with Carrot Puree

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