Swallowing Properties of Three Kinds of Jelly Made with Different Gelling Agents

― Comparison between Young Panelists and Elderly Panelists ―

Abstract

In this study，we investigated the swallowing properties of soft tea jelly made with different gelling agents．Sensory analysis with a ranking test was carried out among young panelists and elderly panelists who used day-care services．We suggested the way of taking foods which imitated the elderly panelists and instructed young panelists to do the same in the sensory analysis．

The following results were obtained：

1． From the comparison of physical properties of three tea jellies made with different gelling agents which were adjusted to equal hardness，it was suggested that carrageenan jelly (made with mixed carrageenan) had low adhesiveness like agar jelly and high cohesiveness like gelatin jelly．

2． Carrageenan jelly was evaluated as more cohesive than agar jelly and easier to swallow than gelatin jelly．This suggests that carrageenan jelly has suitable properties for elderly people who have swallowing problems．

3． When young panelists imitated the elderly panelists' way of taking food such as holding the jelly in the mouth for ten seconds，the result was similar to that of the elderly panelists．