Physical Properties and Sensory Evaluation of Commercial Boil-in-the-Bag Food Paste Products for People in Need of Nursing Care

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  • ペースト状市販レトルト介護食品に対する客観的評価―物性および官能評価―
  • ペーストジョウ シハン レトルト カイゴ ショクヒン ニ タイスル キャッカンテキ ヒョウカ ブッセイ オヨビ カンノウ ヒョウカ
  • 物性および官能評価

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A variety of boil-in-the-bag food paste products were assessed for their physical properties and sensory attributes. Measurement of the hardness and viscosity of these food paste products demonstrated, in all the samples, higher hardness than the maximum value established by the Ministry of Health & Welfare as the standard for sol type food for people with difficulty in mastic ating and swallowing. It was also found that the harder the food paste product, the higher the adhesive energy tended to be. It was also found for all the samples that the faster the compression speed at which the hardness was measured, the harder the sample tended to be, and the greater the rotation, the more pronounced was the shear fluidity and the decreased viscosity. The proportional decrease of G' in the non-linear region, in other words, the distortion dependence, varied among the food paste products. Measurement of the frequency dependence revealed a relatively long relaxation time in all the food paste samples. The results indicate that the ease of swallowing can be inferred from the dependence on compression speed. of the hardness, and from the distortion dependence of G' in the non-linear region. These findings indicate that knowing the physical properties in the non-linear region is essential for inferring the general properties of food paste products and particularly for the ease of swallowing.

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