書誌事項
- タイトル別名
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- Linespread Test for Measuring the Physical Properties of Commercially Available Paste Foods for Health Care
- シハン カイゴヨウ ショクヒン ノ ペーストジョウ ショクヒン ニ オケル ドウシンエンホウ ニ ヨル カンイ ブッセイ ソクテイホウ ノ ケントウ
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説明
The linespread test, a simple method for measuring the physical properties of homogeneous paste foods, was used to measure the spreading distance, and the resulting data was compared with the hardness based on textural measurement and mouth feeling. A hard paste food was found to spread a relatively short distance. In addition, samples adjusted to the hardness of yoghurt [(4.15±0.11)×102N/m2] tended to spread different distances depending on the thickener used. A sensory evaluation of similar samples showed that greater spreading tended to be stickier in the mouth. These results show that the linespread test to measure spreading distance can be utilized by healthcare facilities and hospitals as a simple technique to estimate such textural properties as the hardness and stickiness of sol-state foods.
収録刊行物
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- 栄養学雑誌
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栄養学雑誌 66 (4), 189-194, 2008
特定非営利活動法人 日本栄養改善学会
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詳細情報 詳細情報について
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- CRID
- 1390282681525704448
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- NII論文ID
- 130003667915
- 10024287606
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- NII書誌ID
- AN00023058
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- ISSN
- 18837921
- 00215147
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- NDL書誌ID
- 9617370
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可