Physical Properties and Texture of Japanese White Salted Noodles Mixed with Tapioca Starch

Abstract

We examined whether Japanese white salted noodles mixed with 6% esterified tapioca starch would be a suitable food for the elderly. Samples studied were noodles prepared with wheat flour which had been boiled for 10 min (MG10), and noodles with wheat flour that was partly mixed with tapioca starch and boiled for 10 or 13 min (CA10 and CA13, respectively). Physical properties of the food were assessed by moisture content, shape change, and penetration tests. Mastication was evaluated by electromyography while young (age, 23.3±/2.7 years) and elderly (age, 75.8±/7.3 years) subjects ate the same samples, and palatability was assessed by sensory evaluation. Results revealed the following: 1) CA10 and CA13 were found to have a smoother, softer, and more elastic texture than MG10, and were considered by all subjects to be easier to eat and more palatable. 2) CA13 had a higher moisture content than CA10. It was softer, less elastic, and easier to chew in the early stage of mastication, and was considered to be the easiest to eat. 3) Mastication and palatability differed between young and elderly subjects. Elderly subjects chewed samples for a longer period of time and considered CA13 to be the easiest to eat with the best palatability. The young subjects also considered CA13 to be the easiest to eat, but found CA10 to be the most palatable and very chewy due to its dense firmness. 4) CA13 was considered by the elderly subjects to be the easiest to eat, despite its chewy consistency. Therefore, CA13 is likely useful in preventing masticatory hypofunction as it is a suitable food for the elderly.