The Availability of Black Soybean Broth Adding Soybean Protein Gels as a Modified Diet for the Dysphagic Persons

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  • 黒大豆煮汁添加大豆タンパク質ゲルの嚥下調整食への利用性
  • クロ ダイズ ニジル テンカ ダイズ タンパクシツ ゲル ノ エンカ チョウセイショク エ ノ リヨウセイ

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<p>Aims:　Soybean is one of the best sources of vegetable protein and especially black soybean contains polyphenol in anthocyanin group, which is appreciated for antioxidative effects. It is difficult for the dysphagic persons to masticate and swallow even well- stewed soybeans, owing to the remains of soybean skin. In this study we prepared the soybean protein added with black soybean broth, using soybean protein isolate with over 85% protein. We investigated textural properties and sensory evaluation and further, underwent the video-fluorographic examination of swallowing (VF). We discussed whether these gels had the advantages to a modified diet for the dysphagic persons.</p><p>Methods:　For the preparation of the black soybean broth added-soybean protein gels (BS-SP gels), soybean protein isolate was added with black soybean broth to be concentrated into 14, 15, 16 and 17%, respectively, which were processed by heating and pressure. For the heating process, the samples were heated for 30 min at 85℃ (heated gels), while the other samples were pressurized at 400 MPa for 20 min with a food pressurized testing machine for the pressure process (pressurized gels). Textural values in physical properties of both samples were measured by a creepmeter. Sensory evaluation was done by healthy young females. All the factors affecting overall acceptance were analyzed by the analysis of covariance. A VF was undertaken for the dysphagic patients. The number of mastication and swallowing and the transit time of the bolus were determined based on the VF lateral view using a video editing software program.</p><p>Results and Discussion:　Textural values of BS-SP gels were conformed to the dietary criteria of Food for Special Dietary Uses for Dysphagic patients. For the sensory test the pressurized gels were evaluated easier to swallow and less residues remained than the heated gels. From the behavior of swallowing by VF, the pressurized gels were suggested easy to swallow, owing to making a bolus easily and the short transit time of the bolus in the regions of valleculae and hypopharynx. Compared the evaluation of each gel with the results in the table of Japanese Dysphagia Diet 2013 by the JSDR dysphagia diet committee (JDD2013), 14 to 16% heated and pressurized gels and 17% ones were consistent with the code 1j and 3 of the modified diet for dysphagic persons, respectively. From these results it is suggested BS-SP gels, rich nutritional and high functional foods, were identified as a modified diet for the dysphagic persons.</p>

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