Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
Review
Physical and textural properties of foods with swallowing ease for aged people
Hitoshi Kumagai Atsuko Hasegawa-TanigomeKazumi NinomiyaYusuke YamaguchiHitomi Kumagai
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2021 Volume 27 Issue 6 Pages 817-836

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Abstract

The physical properties of foods related to mastication and swallowing are explained. The maximum velocity, Vmax, obtained by the ultrasonic pulse Doppler method, and the time required for the bolus to flow in the pharynx, t2>, obtained by acoustic swallowing sound, are considered to be good predictors of aspiration risk. For thickener solutions, the viscosity, µ, especially that measured at a shear rate of 20–30 s−1 and above, can be a suitable index for liquid-type care foods for people with difficulties in swallowing. The ‘hardness’ is considered to be the most suitable index for semi-solid care foods among the parameters obtained by texture profile analysis (TPA). The Vmax and t2> can be interpreted as “cohesiveness (i.e., ease to form bolus)” of food from the viewpoint of the flow velocity distribution in the pharynx. On the other hand, ‘cohesiveness’ obtained by TPA does not reflect the ease of forming a bolus of food.

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© 2021 by Japanese Society for Food Science and Technology
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