Total for the last 12 months
number of access : ?
number of downloads : ?
ID 111605
Title Alternative
ロートを用いた客観的な簡易とろみ評価方法の開発
Author
Watanabe, Emi Tokushima University|Doshisha Women’s College
Yamagata, Yoshie Prefectural University of Hiroshima
Kogirima, Miho Doshisha Women’s College
Kayashita, Jun Prefectural University of Hiroshima
Keywords
dysphagia
viscosity
thickened liquids
swallowing
Content Type
Thesis or Dissertation
Description
Some patients with dysphagia are prone to aspiration of low-viscosity liquids. Thickened liquids are often used in attempts to prevent aspiration. The patients should be given thickened liquids with suitable thickness, and the thickness should be constant at all time. While rotational and cone-and-plate viscometers are used for the evaluation of thickened liquids, they are high-precision and expensive equipment. To control the thickness of liquids, a simple and objective evaluation method is thus necessary. We developed a method to evaluate thickened liquids using funnels, and verified the appropriateness of this method. We measured the outflow times of five thickened liquids through funnels. One of the thickened liquids was a commercially available nutritional supplement, another was made with a thickening agent that contained guar gum, and all others were made with a thickening agent that contained xanthan gum. Four funnels with different stem sizes were tested. We found that the outflow time of thickened liquids through a funnel depended on their viscosities at a shear rate between 10 and 50 s–1, when the average inner diameter of the stem was in the range of 5.3–9.0 mm, and the volume of the liquid poured into the funnel was 30 mL. The correlation coefficient between the value of the sensory evaluation and the outflow time of the funnel with an average stem ID of 5.3 mm was 0.946. Therefore, this method may be useful in hospital and nursing home kitchens for evaluating thickened liquids.
Journal Title
Journal of Texture Studies
ISSN
17454603
NCID
AA00253781
Publisher
Wiley Periodicals
Volume
48
Issue
3
Start Page
198
End Page
204
Published Date
2016-10-26
Remark
内容要旨・審査要旨・論文本文の公開
本論文は, 著者Emi Watanabeの学位論文として提出され, 学位審査・授与の対象となっている。
EDB ID
DOI (Published Version)
URL ( Publisher's Version )
FullText File
language
eng
TextVersion
ETD
MEXT report number
甲第3141号
Diploma Number
甲栄第250号
Granted Date
2018-03-23
Degree Name
Doctor of Nutritional Science
Grantor
Tokushima University
departments
Medical Sciences