Creation of easy mastication food model applied texture modifier

采用超声脉冲多普勒法和流变学方法研究了非糯米淀粉（NGRS）、糯米淀粉（GRS）、琼脂和明胶凝胶通过人喉的传递速度和流变学特性，探讨了咀嚼、吞咽与易咀嚼食品质地特性的关系。随着NGRS、GRS、琼脂或明胶浓度的增加，阴极射线上的透射速度波形变小，波形亮度增大。通过NGRS、GRS和琼脂凝胶喉部的最大传输速度随样品浓度的增加而减小，在浓度高于一定水平时先明显减小，然后逐渐减小，基本没有变化。在所有浓度下，明胶凝胶的浓度逐渐降低。NGRS、GRS、琼脂和明胶的硬度和黏附性随样品浓度的增加而增加，但淀粉凝胶的黏附性在浓度高于一定水平时没有变化，琼脂和明胶的黏附性下降。感官评价中，随着淀粉浓度的增加，NGRS和GRS的咀嚼和吞咽难度增大，但咀嚼后的颗粒形成更致密的丸状。随着琼脂和明胶浓度的增加，琼脂和明胶的凝胶更容易破碎，琼脂的咀嚼颗粒形成更独立的球团，而明胶的咀嚼颗粒形成更致密的球团。NGRS、GRS、琼脂和明胶凝胶在咀嚼过程中形成丸状，粘结性适中，即使咀嚼和吞咽能力较差的人也容易吞咽。

The transit velocity through the human throat and rheological properties of nonglutinous rice starch (NGRS), glutinous rice starch (GRS), agar and gelatin gels were investigated by the ultrasonic pulse Doppler method and rheological method to examine the relationship among mastication, swallowing and the texture property of easy mastication food. The waveform of the transit velocity on the cathode-ray became smaller and the brightness of waveform became higher with increasing the concentration of NGRS, GRS, agar or gelatin. The maximum transit velocity through the throat of NGRS, GRS and agar gels decreased with increasing concentration of samples, markedly decreased at first time, and then gradually and did not change at concentrations higher than a certain level. That of gelatin gel decreased gradually throughout all concentrations. The hardness and adhesiveness of NGRS, GRS, agar and gelatin gels increased with increasing concentration of sample, but the cohesiveness of starch gels did not change at concentrations higher than a certain level and those of agar and gelatin gels decreased. In sensory evaluation, NGRS and GRS became more difficult to masticate and to swallow but the masticated pellet formed a more compact bolus as the starch concentration increased. The agar and gelatin gels became easier to break and the masticated pellet of agar formed a more separate bolus, but that of gelatin formed a more compact bolus as the agar and gelatin concentration increase. NGRS, GRS, agar and gelatin gels with a moderate cohesiveness formed a bolus during mastication and were easily swallowed even by persons with a poor mastication and swallowing ability.