Effects of Air Bubbles on the Japanese Yam Gelatin Gel Products and Their Applicability to a Dysphagia Diet

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  • 自然薯ゼラチンゲル製品の品質におよぼす気泡の影響と嚥下困難者用食品への利用適性
  • ジネンジョ ゼラチンゲル セイヒン ノ ヒンシツ ニ オヨボス キホウ ノ エイキョウ ト エンカ コンナンシャヨウ ショクヒン エ ノ リヨウ テキセイ

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Abstract

Japanese yam with strong stickiness harvested in Fukushima Prefecture was prepared using different amounts of air bubbles by changing the whipping time. Gelatin gel was added to the samples. Effects of different amounts of air bubbles on the properties and heat transfer of the yam-gelatin gel samples were examined. In addition, suitability of the yam-gelatin samples for a dysphagia diet was investigated. The results showed that, while the apparent density of samples continued to decrease with up to 10 min of whipping time, it became constant thereafter. The temperature lowering speed inside each sample cooled at 5°C became slower as the amount of air bubbles increased. The texture of the samples corresponded to Level II or III of the approved criteria for a dysphagia diet. A sensory evaluation of the sample with an 8 min whipping time was rated the best. We consider that desirability of Japanese yam products will be enhanced if secondary materials such as stock or salt will be added.

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