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-凝胶样品的吞咽特性。以低凝胶强度的琼脂为原料制备流体溶胶样品和直径为4-5mm的球形凝胶样品。将球形凝胶样品与流体溶胶样品混合制成改性样品。通过织构测量获得了液溶胶样品和混合样品的硬度（Ha）、黏附能（Ea）和黏附力（Co）。然后通过感官评价对两种混合样品的硬度、厚度、停留在口腔中的感觉以及吞咽的容易程度进行测试，以研究两种混合样品的吞咽特性。结果表明，混合样品的Ha、Ea和Co值均大于流体溶胶样品。在溶胶样品的易吞性方面，溶胶样品的Ha和Ea越大，则其“难吞”程度越高。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，并将每种凝胶混合到使用低凝胶强度琼脂的流体溶胶样品中，形成混合溶胶-凝胶样品。球体凝胶的断裂性能测试表明，使用低凝胶强度琼脂球体凝胶的混合样品硬度较大。感官评价为“硬”的混合样品为使用高粘弹性琼脂球形凝胶的混合样品。将低凝胶强度的琼脂球形凝胶分散到硬度与酸奶相当的溶胶样品中，研究了模型混合溶胶-凝胶样品的质地特性与吞咽特性之间的相互关系。在混合溶胶-凝胶样品中，溶胶样品的物理性质不影响该样品的吞咽便利性。

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.