寒天－ゼラチン混合ゲルの嚥下特性と力学特性の関係

概要

論文の詳細を見る
Ultrasonic pulse Doppler profiling, rheology and sensory evaluation were used to determine the effects of a mixture of agar and gelatin on the velocity of bolus passing through the pharynx as well as the physical characteristics based on the number of mastication times. Mixed agar and gelatin(0, 25, 50, 75 and 100%) gel samples (3, 6, 9 and 12g) were masticated 5, 10, 30, or 50 times, respectively. Although the maximum velocity of 100% agar gel decreased with increasing the number of mastication times, that of 100% gelatin gel remained high. The hardness and maximum velocity of mixed agar and gelatin gels were obtained with 100% agar gel and 100% gelatin gel. As for mixed gels of 75% agar and 25% gelatin or 50% agar and 50% gelatin, a 6g mixed gel sample masticated 10, 30 and 50 times, and a 9g mixed gel sample masticated 30 and 50 times decreased in hardness and maximum velocity compared with 100% gelatin gel. From these results, the samples which can be swallowed easily were considered to be mixed gel of 50～75% agar and 25～50% gelatin. In these mixed gels, the change of hardness was very small and the increase of the maximum velocity was suppressed.