2024 Volume 57 Issue 1 Pages 19-26
Food forms such as jellies or pastes are suitable for people with dysphagia as they possess physical properties that make them easy to consume. To date, gelatin has been the primary gelling agent used in the preparation of jelly. However, many alternative gelling agents have become available. In this study, we compared gelatin and gelatin agar to gels prepared using a glucomannan-based gelling agent, which does not require heating during preparation. We evaluated ease of eating by measuring physical properties, considering sensory attributes, and assessing muscle activity during swallowing.
The results of sensory evaluation and electromyography measurement during swallowing in young individuals indicated the omoyu gel, prepared with a glucomannan-based gelling agent, was easy to swallow, and the duration of muscle activity during swallowing was brief. Moreover, the omoyu gel was highly palatable, suggesting its suitability as a gelling agent for preparing home care meals.
