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Development and application of health care food products that activate the eating function in the elderly

激活老年人饮食功能的保健食品的开发与应用

基本信息

批准号：
12557168
负责人：
NOMURA Akiko
金额：
$ 3.65万
依托单位：
NIIGATA UNIVERSITY
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (B)
财政年份：
2000
资助国家：
日本
起止时间：
2000 至 2002
项目状态：
已结题

来源：
https://kaken.nii.ac.jp/en/grant/KAKENHI-PROJECT-12557168/
关键词：
eating function rehabilitation salivary secretion removable denture elderly texture creep mater collaboration with a food company 官能評価テクスチュロメータ加齢

项目摘要

The purpose of this study was the development and application of food products, which are easy to use in denture-wearing elderly and for the rehabilitation of the oral functions in chewing and swallowing impaired persons.1) In collaboration with a food company, two types of jelly with different hardness for the assessment of the food biting ability were developed. The fracture stress measurements of these jellies showed a significant difference between the textures.2) The mastication and deglutition condition of 10 bimaxillary complete denture wearers (aged 65 or over) was investigated, using rice confectioneries of 5 hardness types. All subjects were able to chew this food, including the hardest one, and reported that it was easy to swallow.3) By investigating 60 elderly, intraoral condition (wear of dentures, occlusal support, etc.) and chewing ability were confirmed to be in relation with the nutritional status.4) The high quality of "Fukkura okayu", a food product for persons with chewing and swallowing difficulties, was shown by property measurements.5) To develop a cookie, which can be safely used by persons with swallowing impairments, the ratio between the cookie ingredients gliadin and glutenin was changed and a cookie with different properties was produced by way of trial.6) An agar-mixed gelatinous jelly was produced and its properties were evaluated.7) The masticatory movements during chewing of noodles of different hardness were observed.The results of the texture and sensory evaluations performed during the 3-year research project showed that the various food products developed during this period may contribute to the improvement of the eating function.

本研究的目的是开发和应用方便于戴义齿老年人和咀嚼吞咽障碍者口腔功能康复的食品。1）与食品公司合作，开发了两种不同硬度的果冻，用于评估食物咬能力。2）采用5种不同硬度的大米硬度计，对10名65岁以上双颌全口义齿患者的咀嚼和吞咽情况进行了研究。所有受试者都能咀嚼这种食物，包括最硬的一种，并报告说它很容易吞咽。和咀嚼能力与营养状况有关。4）通过性能测量显示了“甜果okayu”（一种用于咀嚼和吞咽困难的人的食品）的高品质。5）为了开发一种饼干，其可以被吞咽障碍的人安全地使用，通过改变饼干配料中醇溶蛋白和谷蛋白的比例，并通过试验生产出具有不同特性的饼干。7）对不同硬度的面条咀嚼时的咀嚼运动进行了观察，并对3年来的研究结果进行了质构和感官评价，结果表明，在此期间开发的各种食品可能有助于改善食用功能。