Control of mechanical and interfacial properties of bolus for the creation of puffed solid foods adaptable to dysphagia

本研究的目的是通过乳化剂调节唾液的润湿和吸收行为、内聚性和塌缩特性，以及对口腔黏膜的粘附、摩擦、变形和流动，制备适应吞咽困难的膨化固体食品。在小麦粉配方的基础上，以0.25和1.00% （w/w）的质量分数制备饼状松饼状固体膨化模型食品。对模型食品和由模型食品制备的人工微丸的物理性能进行了测定。适宜的黏附性、黏结性和柔软性是易吞咽的条件。

The objective of this research was to create a puffed solid food adaptable to dysphagia by adjusting the wetting and absorption behavior for saliva, cohesiveness and collapse characteristics, and adhesion, friction, deformation and flow on oral mucosa by emulsifiers. Cake muffin-like solid puffed model foods were prepared with 0.25 and 1.00% (w/w) on the basis of wheat flour formulation. The physical properties of the model food and artificial bolus prepared form the model food were measured. The requirements of the bolus was easy to be swallowed were the appropriate adhesion, cohesiveness, and softness.