{"title":"改善老年人和吞咽困难患者吞咽有代表性食物的能力","authors":"Xingbang Qiu, Min Zhong, Wenhu Xu","doi":"10.1111/jtxs.12821","DOIUrl":null,"url":null,"abstract":"<p>It is necessary to find food additives that can reduce the food friction coefficient, in order to make it easier for the elderly and people with dysphagia to swallow. The sesame paste and rice paste are two typical foods eaten by the elderly. In this research, the tribological and rheological properties of 2 paste with 12 hydrocolloids were investigated. The results showed that three hydrocolloids (xanthan gum, gellan gum, and pectin) could reduce the friction coefficients of sesame paste and rice paste within a certain range of oral friction velocity. The friction coefficients of two kinds of original paste are in the order of 10<sup>−1</sup>. The addition of three hydrocolloids can reduce them to about 10<sup>−2</sup>, effectively improving lubrication. After adding hydrocolloids, the particles cross-link to form a network structure, which improves the viscosity and lubrication of food to a certain extent. This has potential application value for designing food that is more conducive to swallowing.</p>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"55 1","pages":""},"PeriodicalIF":2.8000,"publicationDate":"2024-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Improving the swallowability of representative foods for the elderly and people with dysphagia\",\"authors\":\"Xingbang Qiu, Min Zhong, Wenhu Xu\",\"doi\":\"10.1111/jtxs.12821\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>It is necessary to find food additives that can reduce the food friction coefficient, in order to make it easier for the elderly and people with dysphagia to swallow. The sesame paste and rice paste are two typical foods eaten by the elderly. In this research, the tribological and rheological properties of 2 paste with 12 hydrocolloids were investigated. The results showed that three hydrocolloids (xanthan gum, gellan gum, and pectin) could reduce the friction coefficients of sesame paste and rice paste within a certain range of oral friction velocity. The friction coefficients of two kinds of original paste are in the order of 10<sup>−1</sup>. The addition of three hydrocolloids can reduce them to about 10<sup>−2</sup>, effectively improving lubrication. After adding hydrocolloids, the particles cross-link to form a network structure, which improves the viscosity and lubrication of food to a certain extent. This has potential application value for designing food that is more conducive to swallowing.</p>\",\"PeriodicalId\":17175,\"journal\":{\"name\":\"Journal of texture studies\",\"volume\":\"55 1\",\"pages\":\"\"},\"PeriodicalIF\":2.8000,\"publicationDate\":\"2024-02-05\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of texture studies\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1111/jtxs.12821\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of texture studies","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/jtxs.12821","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Improving the swallowability of representative foods for the elderly and people with dysphagia
It is necessary to find food additives that can reduce the food friction coefficient, in order to make it easier for the elderly and people with dysphagia to swallow. The sesame paste and rice paste are two typical foods eaten by the elderly. In this research, the tribological and rheological properties of 2 paste with 12 hydrocolloids were investigated. The results showed that three hydrocolloids (xanthan gum, gellan gum, and pectin) could reduce the friction coefficients of sesame paste and rice paste within a certain range of oral friction velocity. The friction coefficients of two kinds of original paste are in the order of 10−1. The addition of three hydrocolloids can reduce them to about 10−2, effectively improving lubrication. After adding hydrocolloids, the particles cross-link to form a network structure, which improves the viscosity and lubrication of food to a certain extent. This has potential application value for designing food that is more conducive to swallowing.
期刊介绍：
The Journal of Texture Studies is a fully peer-reviewed international journal specialized in the physics, physiology, and psychology of food oral processing, with an emphasis on the food texture and structure, sensory perception and mouth-feel, food oral behaviour, food liking and preference. The journal was first published in 1969 and has been the primary source for disseminating advances in knowledge on all of the sciences that relate to food texture. In recent years, Journal of Texture Studies has expanded its coverage to a much broader range of texture research and continues to publish high quality original and innovative experimental-based (including numerical analysis and simulation) research concerned with all aspects of eating and food preference.
Journal of Texture Studies welcomes research articles, research notes, reviews, discussion papers, and communications from contributors of all relevant disciplines. Some key coverage areas/topics include (but not limited to):
• Physical, mechanical, and micro-structural principles of food texture
• Oral physiology
• Psychology and brain responses of eating and food sensory
• Food texture design and modification for specific consumers
• In vitro and in vivo studies of eating and swallowing
• Novel technologies and methodologies for the assessment of sensory properties
• Simulation and numerical analysis of eating and swallowing
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