Abstract
We created an Alaska pollack mousse diet with air bubble dispersions for dysphagia and researched its preference and benefits in health care. Investigation of the physical properties of this food indicated that the hardness in its texture was on average 18.59 kPa, adhesiveness was on average 1.35 kJ/m3, and cohesiveness was on average 0.60. These characteristics were within the acceptable range of Level III, as defined by Consumer Affairs Agency, Government of Japan. The sensory evaluation to assess the preference for this food indicated that, except for its elasticity and smell, this preparation was highly preferred. Furthermore, the ORAC (Oxygen Radical Absorbance Capacity) value was 583 µmol Trolox Equivalent (TE)/100 g in the Alaska pollack mousse diet. This high antioxidant activity was comparable to other mousse type sea-foods. Consequently, Alaska pollack mousse diet appears to have a potential application as a high antioxidative and preferred diet for dysphagia.
