粘稠な液状食品の飲み込み特性と力学的特性の関係

概要

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The swallowing characteristics evaluated by a sensory test and the physical characteristics of textural properties, flow behavior and dynamic viscoelasticity were compared between two types of common liquid foods. One of them had modified starch and the other had guar gum added as the commercial thickening agents. The hardness of each food was adjusted to a value similar to that of plain yoghurt. The apparent viscosity of the modified starch type was lower than that of the guar gum type at a shear rate of 19.15 s^<->. Yield stress and storage modulus of the modified starch type were lower than those of the guar gum type. The loss tangent of the modified starch type was larger than that of the guar gum type. The liquid foods of the modified starch type were thinner, easier to swallow and less remained in the mouth than those of the guar gum type. Multiple-regression analyses indicated that the swallowing characteristics largely depended on the thickness and on the storage modulus of dynamic viscoelasticity.
社団法人日本家政学会の論文
1999-04-15