Bubble-Containing Food Products Made of Tofu and Japanese Yam and Their Applicability for Dysphagia Diets

Abstract

We created trial food products made of tofu mixed with Japanese yam and containing air bubbles for consumption by dysphagia patients. We studied the physical properties and health benefits of the products and evaluated consumer preference.

The apparent density of the products continued to decrease for the first 16 min of whipping and then began to increase after 18 min of whipping. The texture of the product was within the acceptable range for a level III dysphagia diet, as defined by the Consumer Affairs Agency of the Government of Japan. The products prepared with a whipping time of 10 to 16 min were equally preferred by panellists. The oxygen radical absorbance capacity value of this product was 601~674 μmol Trolox equivalent/100 g, which was comparable to the antioxidant activity of carrots.

These products have potential application as a food for dysphagia patients and they have the additional health benefit of high antioxidant activity.