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

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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.