Journal of Food Processing & Technology

Preparation of model food samples for elderly and their physicochemical properties

3^rd International Conference and Exhibition on Food Processing & Technology

July 21-23, 2014 Hampton Inn Tropicana, Las Vegas, USA

Hye young Jo and Sanghoon Ko

Posters: J Food Process Technol

Abstract:

To develop or to measure texture of elderly food, Standard rating scales of hardness, chewiness and gumminess should be established for quantitative evaluation of food texture. The purpose of this study is to prepare model standard samples using same ingredients for the establishment of an instrumental method to evaluate eating and swallowing behavior of the elderly. Starch gels at different concentrations (15, 25 and 35%) were heated on shaking water bath at 850C with continuous shaking for 10 min with cylinder. Next, custards were cooled below 40C for complete gelation. The results of texture analysis of the corn starch gels were measured by texture analyzer using compression test. Hardness of each sample increased as starch content increased whereas chewiness and gumminess decreased as starch content increased. These model standard samples prepared using same ingredients are useful to study eating and swallowing behavior of the elderly people who suffer from dysmasesis at various levels.