Abstract
We investigated the physical properties, sensory characteristics, and electromyography (EMG) of minced daikon-sol mixed samples to identify how the difference in daikon hardness affected the ease of eating. Minced daikon-sol mixed samples were prepared by adding a thickening liquid to minced daikon. The minced daikon was prepared to three different levels of hardness: by heating under pressure (MP), by steaming (MS) and by leaving uncooked (MR). A sample of steamed daikon alone (daikon S) was prepared as the control.
The overall results from the subjects eating the samples indicated the hardness of the prepared daikon to be more crucial than the overall hardness of the sample. Daikon S was eaten with the lowest muscle activity, and was evaluated to be easier to swallow than MR. These findings suggest that, improving the ease of eating minced food can be better achieved by softening the solid component than by mixing the minced food in to a sol.
