| Item type |
[ELS]紀要論文 / Departmental Bulletin Paper(1) |
| 公開日 |
2016-11-04 |
| タイトル |
|
| タイトル |
|
|
言語 |
en |
| 言語 |
|
|
言語 |
jpn |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
高齢者 |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
食感 |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
嗜好 |
| キーワード |
|
|
言語 |
en |
|
主題Scheme |
Other |
|
主題 |
elderly people |
| キーワード |
|
|
言語 |
en |
|
主題Scheme |
Other |
|
主題 |
food impression |
| キーワード |
|
|
言語 |
en |
|
主題Scheme |
Other |
|
主題 |
preference |
| 資源タイプ |
|
|
資源タイプ識別子 |
http://purl.org/coar/resource_type/c_6501 |
|
資源タイプ |
departmental bulletin paper |
| 雑誌書誌ID |
|
|
収録物識別子タイプ |
NCID |
|
収録物識別子 |
AN10530096 |
| 著者 |
倉田, 澄子
新井, 真由美
小河原, 佳子
KURATA, Sumiko
ARAI, Mayumi
Kogawara, Yoshiko
|
| 抄録(英) |
|
|
内容記述タイプ |
Other |
|
内容記述 |
The purpose of this study is to obtain the basic information on the foods which are easy to masticate, and therefore, suitable for Japanese elderly people. Two dishes, cooked carrot and Japanese radish, were selected to represent food that is very popular among Japanese elderly people. These two sample dishes were cut into various sizes, differing in width, height, and length(mm). Then, these small chips of carrot and Japanese radish were subjected to a sensory evaluation made by two groups of people of defferent generations. The first group consisted of 19 elderly people (average age : 69 years old) and the other consisted of 35 young college students (average age : 19 years old). At the same time, some rheological parameters, such as hardness and cohesiveness of these dishes, were also measured using a rheorometer (Yamaden Inc.). The values obtained by the rheological measurements were then compared with the results of sensory evaluations. The results were as follows : 1) The results of the sensory evaluation clearly indicated that both dishes of the smallest size [3-3-3(mm)] tested in this study were evaluated as "too soft", "non-cohesive in mouth", and "not preferred" by both groups. 2) In the case of cooked carrots, most of the elderly people preferred the size [6-6-6(mm)], while the young college students preferred the size [10-6-3 0(mm)]. In the case of cooked Japanese radish, however, the majority of the elderly people as well as the college students preferred the size [12-12-12(mm)]. 3) According to the rheological measurements, the softly cooked carrots samples and the cohesively cooked Japanese radish samples were preferred by both groups. |
| 書誌情報 |
巻 10,
p. 11-14,
発行日 2002-03-31
|
| 表示順 |
|
|
内容記述タイプ |
Other |
|
内容記述 |
5 |
| アクセション番号 |
|
|
内容記述タイプ |
Other |
|
内容記述 |
KJ00004180432 |
KJ00004180432.pdf (322.0 kB)
