Utilization of Fats and Oils for Dysphagic Patients

Ogoshi, Hiro; Watanabe, Shinji

doi:10.5650/oleoscience.13.25

Cited by 3 publications

(1 citation statement)

References 12 publications

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“…The fear of swallowing down the wrong pipe can cause reduced food and water intake, and thus may lead to malnutrition and water shortage [ 6 ]. As the elderly's physical function deteriorates, compared to the average population, the risk of malnutrition increases [ 7 8 ]. It is important to support the development and commercialization of a variety of products that complement the intake function for the elderly.…”

Section: Introductionmentioning

confidence: 99%

The study on development of easily chewable and swallowable foods for elderly

Kim

Joo

2015

Nutr Res Pract

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BACKGROUND/OBJECTSWhen the functions involved in the ingestion of food occurs failure, not only loss of enjoyment of eating, it will be faced with protein-energy malnutrition. Dysmasesis and difficulty of swallowing occurs in various diseases, but it may be a major cause of aging, and elderly people with authoring and dysmasesis and difficulty of swallowing in the aging society is expected to increase rapidly.SUBJECTS/METHODSIn this study, we carried out a survey targeting nutritionists who work in elderly care facilities, and examined characteristics of offering of foods for elderly and the degree of demand of development of easily chewable and swallowable foods for the elderly who can crush foods and take that by their own tongues, and sometimes have difficulty in drinking water and tea.RESULTSIn elderly care facilities, it was found to provide a finely chopped food or ground food that was ground with water in a blender for elderly with dysmasesis. Elderly satisfaction of provided foods is appeared overall low. Results of investigating the applicability of foods for elderly and the reflection will of menus, were showed the highest response rate in a gelification method in molecular gastronomic science technics, and results of investigating the frequent food of the elderly; representative menu of beef, pork, white fish, anchovies and spinach, were showed Korean barbecue beef, hot pepper paste stir fried pork, pan fried white fish, stir fried anchovy, seasoned spinach were the highest offer frequency.CONCLUSIONSThis study will provide the fundamentals of the development of easily chewable and swallowable foods, gelification, for the elderly. The study will also illustrate that, in the elderly, food undergone gelification will reduce the risk of swallowing down to the wrong pipe and improve overall food preference.

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Section: Introductionmentioning

confidence: 99%

The study on development of easily chewable and swallowable foods for elderly

Kim

Joo

2015

Nutr Res Pract

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Effect of Liposome Coated Hemicellulase on Softening of a Carrot

Kim¹,

Jo²,

Kim³

et al. 2015

Food Engineering Progress

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The objective is to investigate effect of liposome coated hemicellulose on softening of carrot. To encapsulate hemicellulose in nanoliposome, 2% hemicellulase and 2% lecithin were processed by using high-speed homogenizer (10,000 rpm, 3 min) and ultrasonification (200 W, 54%). The carrot were cut into cylinder type (3×1 cm) and then immersed in distilled water (DW, control), hemicellulase (He) and nanoliposome coated hemicellulose (He/NL) for 48 h at 4°C. The final concentration of hemicellulose is 1% (w/v). The droplets properties of He, NL, He/NL analyzed using zeta-sizer. Moreover, the carrots treated different immersed solutions were characterized by measuring hardness, color, microstructural observation and enzyme activity (glucose contents). For the results, hardness of carrot immersed in He or He/NL solution decreased after 48 h by 47% or 31% (outline of carrot) and 35% or 31% (center of carrot) respectively compared to control (7,240 g). The total color difference value of all samples increased over immersion time. For microstructural observation, cell was destroyed after 24 h at He solution. For the enzyme activity, glucose contents of carrot in He solution increased than it in He/NL at 0 h sample however the enzyme activity was no significant difference with immersion time.

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Texture analysis of dried potato with convective drying by masseter muscle electromyography

Nakatsu¹,

Iida²,

Watanabe³

et al. 2022

J. Food Sci. Technol. Res.

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We studied the effects of emulsified oil impregnation on the texture of dried potato with convective drying using masseter muscle electromyography. Personal differences were defined as blocking factors by a randomized block design method, and a two-way analysis of variance was used for statistical analysis of the acquired electromyography data. The dried samples impregnated with emulsified oil had significantly smaller values for the five parameters than those without emulsified oil. The significantly diffe rent parameters were total duration, number of chews, total muscle activity, muscle activity per chew and duration per chew. The results suggested that the emulsified oil impregnation increased the crispy texture, made it easier to break the structure in t he early stages of mastication, and decreased the work for bolus formation with saliva before the first swallow. They also suggested that the randomized block design method enabled the analysis by subtracting personal differences from the effects of food processing.

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Utilization of Fats and Oils for Dysphagic Patients

Cited by 3 publications

References 12 publications

The study on development of easily chewable and swallowable foods for elderly

The study on development of easily chewable and swallowable foods for elderly

Effect of Liposome Coated Hemicellulase on Softening of a Carrot

Texture analysis of dried potato with convective drying by masseter muscle electromyography

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