Study of Test Foods Made with Commercial Gelling Agents for Videofluoroscopic Examination of Swallowing

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  • 市販ゲル化剤を用いた嚥下造影検査食に関する基礎的な検討
  • シハン ゲルカザイ オ モチイタ エンカ ゾウエイ ケンサショク ニ カンスル キソテキナ ケントウ

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Objective: Videofluoroscopic examination of swallowing requires barium sulfate. It has been reported that barium sulfate changes the viscosity of thickened liquids. However, there have been few studies of the effect of barium sulfate on the texture of jelly provided for severe dysphagic patients. Moreover, the texture of jelly is affected by temperature. We investigated the effect of barium sulfate on jelly texture, and the effect of temperature on barium jelly. Method: We made test food using liquid barium diluted 50w|v% with ion exchanged water. We used five different commercial gelling agents to make jelly; agar, gelatin, xanthan gum, carrageenan, and pectin. Water jelly was the control. CREEP METER was used to measure hardness, adhesiveness, and cohesiveness. Result: We found that barium has various effects on the texture of jelly. Furthermore, the texture of barium jelly is affected by temperature. Agar and pectin were less affected by temperature than other gelling agents. Conclusion: These results indicate the necessity of standardized test foods for dysphagic patients.

原著|Original|国立情報学研究所で電子化

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