2007 Volume 11 Issue 3 Pages 169-178
In this study, we measured dynamic viscoelastic properties of soft tea jelly made with mixed-type carrageenan, gelatin, and agar. The hardness of each jelly was adjusted to 1 x 103 N/m2.
We examined the correlation of dynamic viscoelastic properties and swallowing properties in tests which were carried out among elderly panelists.
The following results were obtained.
1. The width of the linear region of the agar jelly was the shortest at both temperatures of 10℃ and 20℃. This means that the agar jelly was the most easily deformable jelly.
2. G' of each jelly appeared to decrease a little with decrease of frequency. This suggests that each jelly was a ‘weak gel’ that appeared to have sol-like properties. Therefore, whenever the hardness of the jelly was adjusted to a suitable and equal level, the jelly might have been a ‘weak gel’ which was soft and swallowed easily, no matter what gelling agent was used.
3. Though there was no significant difference among the ease of swallowing of each jelly, there were significant differences among the physical properties, except the hardness. This means that the kind of gelling agent may have had little influence on ease of swallowing when the hardness of the jelly was adjusted to a suitable and equal level.
