- 著者
-
Aiko Koizumi
Akiko Koizumi
Machiko Mineki
- 出版者
- Japanese Society for Food Science and Technology
- 雑誌
- Food Science and Technology Research (ISSN:13446606)
- 巻号頁・発行日
- pp.FSTR-D-22-00189, (Released:2023-03-16)
Espuma was examined for its suitability in meals for older adults with masticatory disturbance or dysphagia. Espuma is foam-style food prepared from pureed ingredients mixed with emulsifying agents and combined with nitrous oxide gas. Three whipping creams were used to prepare espuma: milk fat, vegetable fat, and soy milk cream. Boiled salmon was mixed with each cream to create the espuma foods and the resultant mixtures were examined. The soy milk cream espuma sample did not show syneresis, indicating that it was extremely suitable as a coagulating agent for espuma food. The texture of the boiled salmon in soy milk cream satisfied the Consumer Affairs Agency standard for people with dysphagia. Endoscopic examination of swallowing revealed little to no laryngeal residue. The results showed that boiled salmon in soy milk cream prepared as espuma food is suitable for use in meals for older adults with masticatory disturbance or dysphagia.