Characteristics of Foamed Rice Porridge Cooked Using by the Espuma Technique

Abstract

This study aimed to clarify the physical characteristics of foamed rice porridge cooked using the Espuma technique and examine whether it could be provided at nursing care facilities for the elderly. Three types of samples having different amounts of rice were evaluated. Porridge ingredients included rice, milk, cream, sugar, and miso.

Each sample was high in both calories and protein, and met the requirements of the Standards and Criteria III for special foods for individuals with difficulty in swallowing.

The difference in rice amount affected the size, surface area ratio, and density of foam as well as its hardness; nevertheless, each sample was highly rated in the sensory evaluation. Additionally, we found no residual in the larynx upon endoscopic evaluation when healthy elderly ate the foamed porridge.

In conclusion, we expect that the foamed porridge made using the Espuma technique is appropriate for provision in nursing care facilities to the elderly.