Relationship between the Parameters obtained by 2-bite Texture Profile Analysis (TPA) and the Velocity through the Pharynx Measured by the Ultrasonic Pulse Doppler Method
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- HASEGAWA-TANIGOME Atsuko
- College of Bioresource Sciences, Nihon University
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- OGURA Kiyomi
- Faculty of Home Economics, Kyoritsu Women’s University
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- AKIMA Ayaka
- Faculty of Home Economics, Kyoritsu Women’s University
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- KOHYAMA Kaoru
- National Food Research Institute, National Agriculture and Food Research Organization
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- KUMAGAI Hitomi
- College of Bioresource Sciences, Nihon University
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- KUMAGAI Hitoshi
- Faculty of Home Economics, Kyoritsu Women’s University
Bibliographic Information
- Other Title
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- 2バイトテクスチャー試験(TPA)で得られるパラメータと超音波パルスドプラー法で求められる咽頭部流速との関係
- 2 バイトテクスチャー シケン(TPA)デ エラレル パラメータ ト チョウオンパ パルスドプラーホウ デ モトメラレル イントウブ リュウソク ト ノ カンケイ
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Abstract
Relation between the parameters obtained from 2-bite TPA (Texture Profile Analysis) and the velocity of foods through the pharynx were investigated. TPA tests were conducted at plunger speeds of 1 and 10 mm/s, and three textural parameters of ‘hardness’, ‘adhesiveness’, and ‘cohesiveness’ were obtained from TPA profiles. The velocity through the pharynx was measured by the ultrasonic pulse Doppler method. The ‘hardness’ was correlated best with the maximum velocity through the pharynx, Vmax, which has been reported to be one of the best predictors of aspiration risk, among three textural parameters. On the other hand, the ‘cohesiveness’ was not correlated with velocity distribution through pharynx, with changing in sample properties. The ‘hardness’ is, therefore, considered to be the most suitable index for care foods for dysphagic patients among these three parameters. The plots of Vmax vs. three textural parameters measured at a plunger speed of 10 mm/s were similar to those at 1 mm/s. Therefore, a test speed of 1 mm/s in TPA was suggested to be more suitable than 10 mm/s, considering that the parameters measured under a plunger speed of 1 mm/s were independent of rheometers used according to a previous work.
Journal
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- Japan Journal of Food Engineering
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Japan Journal of Food Engineering 14 (2), 87-96, 2013
Japan Society for Food Engineering
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Keywords
Details 詳細情報について
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- CRID
- 1390001205741094016
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- NII Article ID
- 130005078818
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- NII Book ID
- AA12076107
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- ISSN
- 18845924
- 13457942
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- NDL BIB ID
- 024764579
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- Text Lang
- ja
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- Data Source
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- JaLC
- IRDB
- NDL
- Crossref
- CiNii Articles
- KAKEN
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- Abstract License Flag
- Disallowed