Relation between the Rheological Properties and the Swallowing Characteristics of Vegetable Juices Fortified with Carrot Puree

被引：7

作者：

Moritaka, Hatsue ^{[1
]}

Sawamura, Shin-ichi ^{[2
]}

Kobayashi, Makoto ^{[2
]}

Kitade, Masami ^{[1
]}

Nagata, Kozo ^{[2
]}

机构：

[1] Showa Womens Univ, Grad Sch Human Life Sci, Setagaya Ku, Tokyo 1548533, Japan

[2] ITO EN LTD, Cent Res Inst, Shizuoka 4210516, Japan

来源：

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY | 2012年 / 76卷 / 03期

关键词：

vegetable juice; texture property; apparent viscosity; velocity of bolus juice; carrot puree; THICKENER SOLUTIONS; VELOCITY; PHARYNX; FOOD; DYSPHAGIA; AGAR; MANAGEMENT; VISCOSITY; FIBER;

D O I：

10.1271/bbb.110576

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

The relation between the rheological properties and the swallowing characteristics of vegetable juices fortified with 0-30.0% carrot puree (CP) was evaluated. The apparent viscosity of vegetable juices increased with increasing CP concentrations, and a increases in yield stress were observed at and above 17.5% CP. In a sensory evaluation, texture perceived in the oral cavity varied as between vegetable juices with >17.5% CP and those with <12.5% CP. The maximum velocity in the pharyngeal region was classified into three same-quality subgroups: vegetable juices with 0-12.5% CP, with 10.0-25.0% CP, and with 17.5-30.0% CP. It significantly decreased with increasing CP concentrations.

引用

页码：429 / 435

页数：7