米飯の咀嚼機能評価のための被験食品としての適性に関する基礎的研究 Fundamental Studies on the Propriety of Steamed Rice as a Test Food for the Evaluation of the Masticatory Function

この論文にアクセスする

この論文をさがす

著者

抄録

Cooked rice is the staple food for Japanese. It has been considered whether cooked rice can be used in the examination of mastication. The purpose of the present study was to ascertain its appropriateness as a test food.<BR>The results were as follows:<BR>1. The questionnaire was given to 130 people and asked their preference and intake frequency of cooked rice. The survey showed a high preference and intake frequency.<BR>2. A model of various textures was prepared using nine combinations in accordance with L9 (34) orthogonal array. The use of 15 or 20g of cooked rice was found to be appropriate. It was concluded that cooked rice was not affected by soaking time (within 12hours) or by the time it was kept (within 6hours).<BR>It was also concluded that it was appropriate to use for the evaluation of the masticatory function as a test food.

収録刊行物

  • 日本補綴歯科學會雜誌 = The journal of the Japan Prosthodontic Society

    日本補綴歯科學會雜誌 = The journal of the Japan Prosthodontic Society 41(5), 856-861, 1997-10-01

    社団法人 日本補綴歯科学会

参考文献:  19件中 1-19件 を表示

被引用文献:  11件中 1-11件 を表示

各種コード

  • NII論文ID(NAID)
    10008167817
  • NII書誌ID(NCID)
    AN00197911
  • 本文言語コード
    JPN
  • 資料種別
    ART
  • ISSN
    03895386
  • データ提供元
    CJP書誌  CJP引用  J-STAGE 
ページトップへ