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KMID : 1134820200490040419
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Journal of the Korean Society of Food Science and Nutrition
2020 Volume.49 No. 4 p.419 ~ p.422
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Textural Properties of Moisture Supply and Nutrient Supplement Jelly Products Marketed in Korea
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Lee Dong-Ryeol
Yoo Byoung-Seung
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Abstract
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Commercial jelly products used for moisture and nutrient supplementation of patients or people with dysphagia (swallowing difficulty) are widely marketed in Korea. This study investigates the textural properties of three commercial jelly products: moisture supply jelly (coded A), and nutrient supplement jelly (coded B and C). The hardness, adhesiveness, and cohesiveness of the jelly products were evaluated, based on the methods and standards established by the Ministry of Health, Labor, and Welfare (MHLW) in Japan, and published in “Foods for the Elderly with Difficulty in Masticating and Swallowing”. Textural properties of jelly products used for dysphagic patients were greatly influenced by the type of jelly product. Two jelly products (A and B) corresponded to criterion Ⅱ of the standards for dysphagic patient foods, as established by the MHLW. Jelly A showed much less hardness and adhesiveness as compared to jellies B and C, indicating that jelly A has the appropriate textural properties that dysphagic patients can swallow easily and safely. Based on the overall observations and standards of the MHLW, the moisture supply jelly (jelly A) is categorized as a soft jelly that does not require chewing, and can be recommended for the people or patients with swallowing difficulties.
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KEYWORD
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jelly, textural property, dysphagia, swallowing, hardness
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