A Novel Rheological and Chewing and Swallowing model for the Smart Design of Texture Modified Foods for Increased Aged Health

一种新颖的流变学和咀嚼吞咽模型，用于智能设计质构改良食品以提高老年健康

• 批准号: LP0883448
• 负责人: Prof Peter Halley
• 金额: $ 27.76万
• 依托单位: The University of Queensland
• 依托单位国家: 澳大利亚
• 项目类别: Linkage Projects
• 财政年份: 2009
• 资助国家: 澳大利亚
• 起止时间: 2009-05-15 至 2013-04-14
• 项目状态: 已结题
• 来源: https://dataportal.arc.gov.au/RGS/Web/Grants/LP0883448
• 关键词: Novel; Rheological; Chewing; Swallowing; model

Difficulty in chewing and swallowing mean about 40% of elderly people require Texture Modified (TM) meals. Elders able to eat only very soft food textures have a 2.4 fold higher risk of mortality. However existing methods to assess the level of texture modification are poor; achieving a consistent level of TM meal is difficult; and TM meals have poor sensory properties (appearance, flavour, aroma). This work will use a novel chewing and swallowing model in conjunction with novel food flavour and property measurements to develop new texture modified foods with increased taste, ease of swallowing and nutritional value.

咀嚼和吞咽困难意味着大约40%的老年人需要质地改良（TM）餐。老年人只能吃非常软的食物，死亡风险高2.4倍。然而，现有的评估质地改变水平的方法很差;难以获得一致水平的TM粉;并且TM粉具有差的感官特性（外观、风味、香气）。这项工作将使用一种新的咀嚼和吞咽模型，结合新的食品风味和性质测量，开发新的质地改良食品，增加味道，易于吞咽和营养价值。