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The number of elderly people with difficulty in eating and swallowing is rapidly increasing as society ages. A weakened ability in the elderly for eating and swallowing raises the importance of food being soft enough to chew, being easily broken into pieces in the mouth, and being easy to swallow . Hospitals and nursing homes for elderly persons with a weakened ability for eating and swallowing try to make sure that the food served can be easily ingested. For example, food is softened by cooking, or the form altered by mincing, thickening, liquidizing with a blender, or forming into a gel . Minced foods are considered to be easy to chew, or to be swallowed without chewing. However, it has been pointed out that minced foods with a certain particle size are difficult to eat, because the food breaks into pieces and does not maintain a shape in the mouth that can be easily swallowed . Such foods carry the risk of choking or getting into the lungs. Minced foods can be eaten more easily by thickening them or forming them into a gel. In those studies, however, mastication was not measured in human subjects in respect of whether or not minced foods actually became easier to eat by thickening them. These studies used one or two kinds of food as samples and did not examine the effect of the physical properties of the foods themselves. In this present study, several foods with different physical properties were used to examine the effect on the sensory and mastication evaluation of mincing them to different particle sizes and using a thickener. This study was acknowledged to be implemented based on the ethical code by the ethics committee of The Japan Association for the Integrated Study of Dietary Habits.

nihon shokuseikatsu gakkaishi

Effect of adding a thickening agent on the properties of minced samples prepared from foods with different physical properties Etsuko Imai, Tomoko Iizuka, Hisako Kobayashi