Study of Recognition and Physical Property of Form of Puree and Paste

Abstract

Purpose: The aim of our study is (1) to explain the dietitian’s concept of “puree” and “paste,” which are constituents of a modified diet for dysphagic persons and (2) to investigate the differences in the physical properties of purees and pastes.

Methods: We conducted a questionnaire among 244 dietitians and they categorized 31 commercial foods as follows: liquid, puree, paste, mousse, and solid. These foods are measured physical properties.

Results and Discussion: Of the 31 foods, 7 had categorized purees; 6, pastes; and 5, both pastes and purees. A comparison of the hardness and viscosity (60 rpm) shows that purees have hardness values of ＜ 700 N/m² and viscosity values of ＜5,000 mPa・s, while pastes have hardness values of ＞700 N/m² and viscosity values of ＞5,000 mPa・s.