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- W2319618970 abstract "エステル化タピオカ澱粉を0%，6%，10%，15%混合し，13分間ゆでたうどんの，力学特性と，若年者および高齢者における嗜好性，咀嚼特性を検討した．エステル化タピオカ澱粉を混合すると，混合濃度に関わらず，0%よりも有意に水分が多くて，やわらかいうどんになった．この中で，10%が，最も澱粉粒子間の隙間が広く，澱粉粒の膨潤・糊化が進行しやすい乾麺構造をもち，若年者・高齢者の両世代において，0%よりも有意にやわらかくて食べやすいと識別され，なめらかさが好まれた．しかし，咬筋および舌骨上筋群の咀嚼特性値に試料の有意な影響は認められなかった．若年者と高齢者の嗜好性・咀嚼特性を比較すると，高齢者は，若年者と同じ混合濃度のうどんを食べた場合，咀嚼力が低下するため，同じ硬さであっても，その硬さを有意に好まなかった．また，高齢者では，嚥下能力の低下に伴う舌骨上筋群の筋力の低下を，咬筋を強く動かすことで補い，最終嚥下を行っていることが示唆された．" @default.
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- W2319618970 date "2014-01-01" @default.
- W2319618970 modified "2023-10-17" @default.
- W2319618970 title "Effect of Tapioca Starch Content on Physical and Mastication Properties of Japanese White Salted Noodles" @default.
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- W2319618970 doi "https://doi.org/10.3136/nskkk.61.353" @default.
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