Abstract
This study investigates the physical properties and sensory characteristics of minced daikon-sol mixed samples. A sensory evaluation was conducted to compare differences in the perception of these food samples between young and elderly subjects.
i) Differences in rupture stress of daikon affect the ease of eating
The result of the sensory evaluation showed that firmness in the mouth was dependent on the rupture stress of the daikon. With increased firmness, elderly subjects reported lower cohesion in the mouth, as well as mane remains in the mouth. For the elderly, the ease of eating minced food can be improved by softening the solids.
ii) Differences in the proportions of daikon and sol affect the ease of eating
The results of the sensory evaluation showed that the sample containing the highest proportion of daikon was the least cohesive in the mouth, and was the most difficult to swallow for both the elderly and young subjects. However, the elderly subjects evaluated the sample containing the highest proportion of sol to be the most sticky and difficult to swallow.
The food texture suitable for young people was not necessarily good for elderly people in terms of as ease in eating.
