The Food Colloid Principle in the Design of Elderly Food
The Food Colloid Principle in the Design of Elderly Food
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DOI：
10.1111/jtxs.12201
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发表时间：
2016-08
影响因子：
3.2
通讯作者：
K. Nishinari;M. Takemasa;T. Brenner;L. Su;Yapeng Fang;Madoka Hirashima;M. Yoshimura;Y. Nitta;H. Moritaka;M. Tomczyńska-Mleko;S. Mleko;Y. Michiwaki
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文献类型：
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作者：
K. Nishinari;M. Takemasa;T. Brenner;L. Su;Yapeng Fang;Madoka Hirashima;M. Yoshimura;Y. Nitta;H. Moritaka;M. Tomczyńska-Mleko;S. Mleko;Y. Michiwaki
有必要控制丸剂的流变学性质以防止误吸。为了了解咀嚼和吞咽困难的每个人的误吸风险，使用测试液体将是有效的，该测试液体使医生能够根据视频荧光成像来判断粘度的安全范围。由于支配流变学的主导因素的知识是必需的，剪切速率，冷却速率，多糖的浓度，共存的调味料对粘度和粘弹性的影响进行了综述。由于化学感觉也被认为会影响吞咽行为，因此简要描述了质地和风味释放之间的关系。综述了多糖、蛋白质和流体凝胶的混合物作为质构改性剂。声学分析吞咽，挤压法，落针粘度计，摩擦学研究丸的摩擦系数也被描述为每种方法预计是一个有用的工具，以了解复杂的方面的障碍，咀嚼和吞咽。还描述了切碎的食物和模型食物凝胶的咀嚼和吞咽。最后，强调了不同学科之间交流与合作的重要性。实际应用多糖已被用于改变食品的质地。了解这些多糖对老年人吞咽行为的影响，对老年人食品的设计具有重要意义。由于食物的质地受味道、香气的影响，反过来，这些也受质地的影响，因此关于质地和风味释放之间关系的知识对于操纵食物以降低吸入风险至关重要。并列举了一些实例，以期对老年食品的设计有所帮助。
It is necessary to control the rheological properties of bolus to prevent aspiration. To know the risk of aspiration for each person with difficulty in mastication and swallowing, it will be effective to use a test fluid which enables doctors to judge the safe range of the viscosity based on videofluorography. Since the knowledge of dominant factors which govern rheology is required, effects of shear rate, cooling rate, concentration of polysaccharides, coexisting seasonings on viscosity and viscoelasticity are overviewed. Since chemical senses are also known to affect the swallowing behavior, the relation between texture and flavor release is described briefly. Mixture of polysaccharides, proteins and fluid gels are overviewed as texture modifiers. Acoustic analysis of swallowing, extrusion method, a falling needle viscometer, tribological study on frictional coefficient of bolus are also described as each method is expected to be a useful tool to understand the complicated aspect of the disorder in mastication and deglutition. Mastication and swallowing of minced foods and model food gels are also described. Finally, the importance of the communication and collaboration between different disciplines is emphasized. Practical Applications Polysaccharides have been used to modify the texture of foods. It is necessary to know how these polysaccharides influence the swallowing behavior to design foods for elderly. Since the texture of foods is influenced by taste, aroma and conversely these are influenced by texture, the knowledge on the relation between texture and flavor release is crucial to manipulate the foods to reduce the risk of aspiration. Some examples which are expected to be helpful to design foods for elderly are shown.