Abstract
Texture modified (TM) rice cakes have been developed specifically for the elderly. We studied the textural properties and muscular activity of the subjects while chewing, and conducted a sensory evaluation to examine the ease of eating these TM rice cakes. The textural properties of a food bolus that was to be swallowed just before eating the TM rice cakes were also determined. The TM rice cake that was developed by us (S), a commercially available TM rice cake (K), and a conventional rice cake were used as samples. With regard to textural properties, we found that S and K had lower adhesive properties than did C. Sensory evaluation studies showed that S and K had a lower risk of getting lodged in the throat than did C. We also found that elderly persons with weak muscular activity found it easier to chew S and K as compared to C. Rice cakes usually get lodged in an elderly person's throat, and this could be the result of a reduction in chewing function with age. Because relations were noted with muscular activity and the risk of rice cakes getting lodged in the throat because of their adhesive properties, it became clear that the TM rice cakes were easier to eat owing to their controlled adhesive properties.
