In:
Journal of Texture Studies, Wiley, Vol. 46, No. 1 ( 2015-02), p. 3-11
Kurzfassung:
This study was conducted to determine whether enzymatically softened beef is more easily ingested by individuals with decreased masticatory function while retaining the original appearance and palatability using a homogeneous enzyme permeation ( HEP ) method. The number of mastication cycles required to induce the first swallow of normally cooked beef ( NB ) and HEP ‐treated beef ( HEPB ) was investigated. Pre‐ and post‐mastication samples were also tested for firmness, viscoelastic properties, compression stress and disintegrability. Compared with NB , HEPB was shown to require less than one‐third the number of mastication cycles while retaining approximately 1/15 the firmness. HEP treatment reduced the coefficient of viscosity to less than 1/20 of NB . Stress increased abruptly with compression of post‐mastication NB samples, while a lower increase was observed for HEPB . Disintegration tests revealed fewer residues for HEPB . HEPB demonstrated sufficient softness, good deformability and quick water dispersibility while retaining the same shape as NB . Practical Application With these features, beef made using the homogeneous enzyme permeation method is expected to expand the applicability of oral nutrition and help establish a new approach to nutritional management for people with difficulty masticating. This technology has already been used for food products named “ iEat ” ( E N O tsuka P harmaceutical Co ., L td., J apan), which are produced for patients with masticatory difficulties.
Materialart:
Online-Ressource
ISSN:
0022-4901
,
1745-4603
DOI:
10.1111/jtxs.2015.46.issue-1
Sprache:
Englisch
Verlag:
Wiley
Publikationsdatum:
2015
ZDB Id:
2176283-1
SSG:
15,3
