Abstract
Preparation conditions of rotation speed and mixer agitation time for an easy-to-eat blender gruel were investigated.
The properties of the prepared gruel were evaluated by a textual profile, particle diameter, and sensory evaluation by healthy persons.
Agitating for 60 seconds at medium or higher speeds were found to be the best conditions to prepare a gruel with the same or softer textures than those currently provided at care centers.
Textual analysis and sensory evaluation showed gruel made by agitating a commercial retort gruel product at a high speed for 60 seconds was significantly softer in textual profile, less coarse, less sticky and easier to swallow than that made without retort treatment with the same agitating conditions.
The results indicate that using commercial retort gruel product that is produced under high temperature and high pressure can be used to make an easy-to-eat blender gruel.
