Basic Evaluation of Gelatinous Fat to Improve Properties of Nursing Care Food
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- Sano Junya
- The Nisshin Oillio Group, Ltd. Graduate School of Comprehensive Scientific Research, Prefectural University of Hiroshima
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- Noda Ryuji
- The Nisshin Oillio Group, Ltd.
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- Watanabe Shinji
- The Nisshin Oillio Group, Ltd.
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- Aoyama Toshiaki
- The Nisshin Oillio Group, Ltd.
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- Sato Yukinori
- Graduate School of Comprehensive Scientific Research, Prefectural University of Hiroshima
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- Kayashita Jun
- Graduate School of Comprehensive Scientific Research, Prefectural University of Hiroshima
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- Muto Norio
- Graduate School of Comprehensive Scientific Research, Prefectural University of Hiroshima
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Nursing care food, made smooth and soft by adding a substantial amount of water, has been provided to elderly people who exhibit a decline in chewing and swallowing function. However, this is associated with problems such as an increase in the volume of meals and a decrease in the nutritional value per unit weight, causing malnutrition. To resolve these issues, we aimed to develop gelatinous fat suitable for processing nursing care food. We compared several types of oil and fat including this gelatinous fat using rheology measurement and sensory evaluation. In the measurement of fat alone using a dynamic viscoelastometer, the gelatinous fat had the highest values of storage elastic modulus (G’) and loss elastic modulus (G ’) at the predetermined ranges of temperature and frequency. In the measurement of fat mixed with food using a creep meter, the gelatinous fat showed a significantly lower level of firmness and a higher level of cohesiveness than other types of fat. In the sensory evaluation, food processed with gelatinous fat was evaluated to be better than food processed with no addition or the addition of another type of fat in terms of softness, smoothness, low feeling of residual food, and palatability. These results suggest that the newly developed gelatinous fat is most suitable for nursing care food processing among the types of fat examined. It is expected that nursing care food processed with gelatinous fat can facilitate the consumption of food with high energy and reduce the risk of malnutrition in the elderly.
収録刊行物
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- Journal of Oleo Science
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Journal of Oleo Science 64 (6), 653-662, 2015
公益社団法人 日本油化学会
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詳細情報 詳細情報について
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- CRID
- 1390001204092379264
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- NII論文ID
- 130005072060
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- NII書誌ID
- AA11503337
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- ISSN
- 13473352
- 13458957
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- NDL書誌ID
- 026398530
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- PubMed
- 25891111
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- 本文言語コード
- en
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- データソース種別
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- JaLC
- NDL
- Crossref
- PubMed
- CiNii Articles
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- 使用不可