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KMID : 1134820220510040367
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Journal of the Korean Society of Food Science and Nutrition
2022 Volume.51 No. 4 p.367 ~ p.374
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A Survey on the Hardness and Viscosity of Senior-Friendly Foods Available in the Japanese Market
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Kim Yun-Jeong
Lee In-Young
Chun Yong-Gi
Lee Min-Hyeock
Kim Bum-Keun
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Abstract
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This study investigates the physical properties of senior-friendly foods marketed in Japan, certified by the universal design food (UDF), by applying the method specified in the Korean Industrial Standards (KS). Hardness measured using a Ø20 mm probe revealed that all samples satisfied the UDF grade criteria presented on the product. The hardness measured with the Ø3 mm and Ø5 mm probes for the solids contained in the product was higher than the values obtained with the Ø20 mm probe. Accordingly, classification based on the KS grade resulted in some samples being classified differently from the UDF grade. In addition, the relative standard deviations of the UDF fourth-graded samples were lower than values of other graded samples, indicating the homogeneous matrix of the UDF fourth-graded samples. Finally, the viscosity of UDF third- and fourth-graded samples was 1,500 mPa·s or more, which satisfied the UDF grades 3rd, 4th, and KS grade 3rd. However, due to the presence of solid particles with high values of hardness, some UDF third-graded samples were classified as KS first-grade. Therefore, elderly subjects with chewing and swallowing disorders need to show caution when consuming these imported foods. This study was intended to enhance the understanding of standards related to the physical properties of senior-friendly foods marketed in Korea and Japan, and to use the results as basic data for the development of senior-friendly foods that meet the KS standards.
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KEYWORD
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senior-friendly food, universal design food, texture, hardness, viscosity
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