高齢者の食事(1) : 食品の切り方が食感および嗜好に及ぼす影響

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The purpose of this study is to obtain the basic information on the foods which are easy to masticate, and therefore, suitable for Japanese elderly people. Two dishes, cooked carrot and Japanese radish, were selected to represent food that is very popular among Japanese elderly people. These two sample dishes were cut into various sizes, differing in width, height, and length(mm). Then, these small chips of carrot and Japanese radish were subjected to a sensory evaluation made by two groups of people of defferent generations. The first group consisted of 19 elderly people (average age : 69 years old) and the other consisted of 35 young college students (average age : 19 years old). At the same time, some rheological parameters, such as hardness and cohesiveness of these dishes, were also measured using a rheorometer (Yamaden Inc.). The values obtained by the rheological measurements were then compared with the results of sensory evaluations. The results were as follows : 1) The results of the sensory evaluation clearly indicated that both dishes of the smallest size [3-3-3(mm)] tested in this study were evaluated as "too soft", "non-cohesive in mouth", and "not preferred" by both groups. 2) In the case of cooked carrots, most of the elderly people preferred the size [6-6-6(mm)], while the young college students preferred the size [10-6-3 0(mm)]. In the case of cooked Japanese radish, however, the majority of the elderly people as well as the college students preferred the size [12-12-12(mm)]. 3) According to the rheological measurements, the softly cooked carrots samples and the cohesively cooked Japanese radish samples were preferred by both groups.
2002-03-31

著者

小河原佳子
武蔵丘短期大学栄養指導論研究室

高齢者の食事(1) : 食品の切り方が食感および嗜好に及ぼす影響

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概要

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