著者

Kouichi Shiozawa Kaoru Kohyama Keiji Yanagisawa

出版者

Japanese Association for Oral Biology

雑誌

歯科基礎医学会雑誌 (ISSN:03850137)

巻号頁・発行日

vol.45, no.2, pp.59-63, 2003-04-20 (Released:2010-06-11)

参考文献数

12

被引用文献数

23 27

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食品咀嚼時の嚥下誘発にかかわる食塊物性をより詳しく調べるために, 咀嚼の中間期 (M), 嚥下直前 (L) および嚥下までの咀嚼回数の20%余計に咀嚼したとき (+20%) の食塊をそれぞれ口腔内から回収し, その物性をテクスチャー測定した. 11名の成人被験者にモチ (RC), ピーナッツ (P) およびハードビスケット (HB) を咀嚼させた. 食塊の硬さはいずれの食品咀嚼でも嚥下直前には有意に減少したことから, 食塊の硬さの減少は嚥下誘発の直接要因ではないものの, 重要な役割を果たしていることが示唆された. PおよびHB食塊では嚥下直前には付着性は最大値を示し, また凝集性も増大した. これに対しRC食塊では, 凝集性は変化しなかったが付着性は有意 (p<0.001) に減少した. これらの結果から, 硬く破砕しやすい食品咀嚼では1つにまとまった食塊が形成された時点で, 一方, 付着性に富む食品咀嚼では食塊の付着性の程度が嚥下閾値まで減少した時点で, 嚥下が誘発されることが示唆された.

著者

Kyohei Kanamaru Kaoru Kohyama Kunihiko Konisho Katsuaki Izumi

出版者

The Japanese Society for Horticultural Science

雑誌

The Horticulture Journal (ISSN:21890102)

巻号頁・発行日

pp.UTD-256, (Released:2021-04-02)

被引用文献数

1

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We used instruments to analyze the texture of compressed samples obtained from the equatorial portion of apples cut in radial and tangential directions. The flesh firmness evaluation of apples using a penetrometer (Magness-Taylor type) showed a year-to-year correlation, and this was highly correlated with mechanical values, including maximum force (N) evaluated using two instruments in both the radial and tangential directions. On the other hand, no significant relationship between the mechanical values obtained from the instruments and the sensory test results of flesh texture was observed. We adopted a crispness index (CI) value to characterize the mechanical response during the penetration test. The CI value was not correlated with most of the mechanical parameters in the Rheoner analysis. Additionally, we used a TA.XTplus texture analyzer to obtain mechanical and acoustic responses during the penetration test. The maximum and average acoustic pressures (dB) were not correlated with the mechanical parameters. There was a significant correlation between the acoustic profiles and the CI values obtained from the instruments. These results revealed that the CI and acoustic profiles were physical responses that differed from mechanical ones when measuring the flesh texture of apple fruit. In this study, the CI and acoustic pressure were associated with the sensory test results of flesh texture, suggesting that these parameters were effective for objectively evaluating the flesh texture of apples. The cultivars and selections evaluated as having high crunchiness by sensory test showed relatively high CI values and acoustic pressure. In addition, the CI value showed a significant year-to-year correlation (r = 0.68**), implying that it was one of the genetic characteristics responsible for the flesh texture of apples.

著者

Kaoru KOHYAMA Takao SAITO Yuko TAKEZAWA Isao MATSUMOTO Hitoshi YOSHIAKI

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

vol.15, no.1, pp.11-18, 2009 (Released:2009-04-25)

参考文献数

23

被引用文献数

1 4

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The mechanical properties of cabbages (var. Yumebutai) with different head densities were evaluated by stress relaxation and a puncture test of whole cabbages, and also by a tensile test of strap-shaped specimens. The resistance of whole head to compression at small deformation was well correlated to head density. Mechanical properties in the fifth leaves of cabbages did not correlate to head density, although tensile properties varied within an individual leaf, with direction of tension, and among individual leaves. The observation suggests that head density influences mechanical resistance of whole head at small deformation, and may relate to properties for cutting with an industrial shredder; however it is not a significant factor for mechanical properties of shredded cabbage.

著者

Kaoru KOHYAMA Hiroko SAWADA Miho NONAKA Chiharu KOBORI Fumiyo HAYAKAWA Tomoko SASAKI

出版者

Japan Society for Bioscience, Biotechnology, and Agrochemistry

雑誌

Bioscience, Biotechnology, and Biochemistry (ISSN:09168451)

巻号頁・発行日

vol.71, no.2, pp.358-365, 2007-02-23 (Released:2007-02-23)

参考文献数

35

被引用文献数

56

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The difficulty in masticating and swallowing rice cake was quantified. Healthy subjects ate pieces of rice cake (9 g and 3 g) and a modified product (9 g). We used electromyography to measure the activity of the jaw-closing and -opening muscles during chewing, as well as the suprahyoid muscle activity, laryngeal movement, and sound during swallowing. The smaller the rice cake, the shorter the mastication time, the fewer the number of chews, and the less the jaw-closing muscle activity. A modified rice cake product (9 g) was consumed with less mastication effort than the standard rice cake (9 g) and with the same effort as the standard (3 g). Both the sample amount and texture influenced mastication, although neither factor caused a significant difference in swallowing characteristics. These observations suggest that swallowing was induced when the bolus properties became suitable for swallowing, as healthy subjects could adjust their mastication technique according to the food amount and texture.