Ease of Swallowing of Mixed Sol-Gel Samples and Related Factors

研究了凝胶分散在溶胶中的混合溶胶-凝胶样品的吞噬特性。以凝胶强度较低的琼脂-琼脂为原料，制备了直径为4~5 mm的液体溶胶和球形凝胶样品。将球形凝胶样品混合到流体溶胶样品中，制成改性样品。通过织构测量获得了流体溶胶样品和混合样品的硬度(Ha)、粘着能(Ea)和粘聚力(Co)。然后通过感官评价对两种混合样品的硬度、厚度、留在口腔中的感觉和吞咽的易用性进行测试，以研究吞咽特性。结果表明，混合样品的Ha、Ea和Co值均大于流体溶胶样品。在溶胶样品易于吞咽的情况下，溶胶的Ha和Ea越大，对溶胶样品的评价越“难以吞咽”。用低凝胶强度琼脂和高粘弹性琼脂制备了硬度大致相当的球形凝胶，并用低凝胶强度琼脂将每种凝胶混合到流体溶胶样品中，形成混合的溶胶-凝胶样品。球状凝胶的断裂性能测试表明，使用凝胶强度较低的琼脂球状凝胶的混合样品的硬度较大。相比之下，混合样品在感官评价中被评价为“硬”的是使用高粘弹性琼脂球形凝胶的样品。研究了将低凝胶强度的琼脂球状凝胶分散到已制备的硬度相当于酸奶的溶胶样品中的模型混合溶胶-凝胶样品的质构特性与吞咽特性的相关性。在混合的溶胶-凝胶样品中，溶胶样品的物理性质不会影响该样品的吞噬能力。

Study was made on the swallowing characteristics of mixed sol-gel samples in which the gel was dispersed within the sol. Fluid sol samples, as well as spherical gel samples of 4-5mm in diameter, were prepared from agar-agar with low gel strength. The spherical gel samples were mixed into the fluid sol samples to make modified samples. The hardness (Ha), energy of adhesiveness (Ea), and cohesiveness (Co) of both the fluid sol samples and mixed samples were obtained by textural measurement. The firmness, thickness, feeling of remaining in the mouth, and ease of swallowing of both the mixed samples find fluid sol samples were then tested by sensory evaluation to investigate the swallowing characteristics. The results showed that the Ha, Ea and Co values of the mixed samples were larger than those of the fluid sol samples. In the ease of swallowing of sol samples, the larger the Ha and Ea of the sol, the more "difficult to swallow" the sol sample was evaluated as. Spherical gels of more or less equivalent hardness using low gel strength agar and high visco-elasticity agar were prepared, and each type of gel was mixed into a fluid sol sample using low gel strength agar to create mixed sol-gel samples. Fracture property measurement of the spherical gels demonstrated that, the hardness was larger for the mixed samples, which used low gel strength agar spherical gels. In contrast, the mixed sample evaluated as "hard" in the sensory evaluation was the one, which used high visco-elasticity agar spherical gels. The co-relation between texture properties and swallowing characteristics was studied for model mixed sol-gel samples in which low gel strength agar spherical gels were dispersed into sol samples that had been prepared to have a hardness equivalent to yogurt. In mixed sol-gel samples, the physical properties of a sol sample did not affect the ease of swallowing of that sample.