Full metadata record
DC Field | Value | Language |
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dc.contributor.advisor | 정서진 | - |
dc.contributor.author | 이서연 | - |
dc.creator | 이서연 | - |
dc.date.accessioned | 2024-08-19T16:31:44Z | - |
dc.date.available | 2024-08-19T16:31:44Z | - |
dc.date.issued | 2024 | - |
dc.identifier.other | OAK-000000232106 | - |
dc.identifier.uri | https://dcollection.ewha.ac.kr/common/orgView/000000232106 | en_US |
dc.identifier.uri | https://dspace.ewha.ac.kr/handle/2015.oak/268894 | - |
dc.description.abstract | As the world's population is aging, so are the health concerns of the elderly. As the aging progresses, chewing and swallowing difficulties arise due to tooth loss and decreased swallowing muscle function. In this study, descriptive analysis and instrumental measurements focusing on texture characterization were conducted to analyze the properties of semi-solid foods available to the elderly’s with chewing and swallowing difficulties. Sensory texture analysis was conducted on nine semi-solid products (e.g. jelly, porridge, mousse, pudding, soft tofu and egg custard). A total of 18 texture attributes were developed by the 10 trained panelists for each of the four stages of consumption (Before pressing the roof of the mouth with the tongue, when pressing the roof of the mouth with the tongue, when swallowing, and after swallowing). Intensity of each attribute was evaluated on a 15-point scale. Panelists used a standardized methodology of swallowing without using teeth, pressing the tongue against the palate seven times and then swallowing. Hierarchical clustering analysis was performed using ward.D2 clustering method on the nine samples, and the number of clusters was categorized into three. First, Egg custard, Fiber-enriched jelly, and Soft tofu, which were similarly evaluated for slipperiness and moisture, were grouped into one cluster. Second, Milk pudding, Dextrin-enriched porridge, and Bulgoggie Mousse were grouped together as they were similarly evaluated for the time the samples remained on the tongue and mouth/throat feel. Finally, Plain rice porridge, Maltodextrin-enriched jelly, and Pectin-enriched porridge were grouped together because they were sensory similar in terms of clump cohesion, heaviness, and hardness. This showed that the target sample, Dextrin-enriched porridge, was sensory similar to Bulgoggie Mousse, which is designated as a senior-friendly food level 3, and was grouped together. The texture instrumental analysis was conducted twice. First, Hardness and viscosity were measured according to the test method for senior-friendly foods in the Korean Industrial Standard. And then, each sample was checked to see which stage of the Korean senior-friendly food standard and the Japanese UDF standard it met. All nine samples were found to be either tongue-consumable(Korean senior friendly food level 3, UDF level 3) or swallowable without chewing (UDF level 4). In addition to the hardness and viscosity of each product, a back extrusion test was conducted to objectively measure the overall flow properties of the food. The results were obtained for a total of 17 texture parameters, including parameters related to the force felt when the probe touches the sample and the distance the sample is moved after the probe touches the sample. By comparing the texture parameter values that showed a significant sample effect in the back extrusion test with the texture intensity results derived from the texture description analysis, we were able to check the correlation between the instrumental and sensory measurement results through multiple factor analysis. It can be seen that texture parameters related to force (e.g. force at target (g)) are highly correlated with harness among sensory properties. It was also found that texture parameters related to distance (e.g. separation distance (mm)) are highly correlated with viscosity. Since the sensory texture analysis was conducted on female consumers in their 2-30s, it may not fully reflect the oral condition of older adults and dysphagia patients. In the future, the results of present study should be correlated with the sensory perception of consumers with oral condition of difficult chewing and swallowing (e.g number of remaining teeth, denture wear). Additionally, clinical data on swallowing physiology, such as video fluoroscopic swallowing studies, may provide more specific indicators of dysphagia formula development.;전 세계 인구가 고령화됨에 따라 노인들의 건강 문제도 증가하고 있다. 노화가 진행되면 치아 상실과 삼키는 근육 기능 저하로 인해 씹고 삼키는 데 어려움을 겪게 된다. 본 연구에서는 씹고 삼키는 데 어려움이 있는 고령자가 섭취할 수 있는 반고형 식품(젤리, 죽, 무스, 푸딩, 연두부, 계란찜 등)의 특성을 분석하기 위해 텍스쳐 특성 분석을 중심으로 묘사 분석과 기기 분석이 수행되었다. 훈련된 10명의 패널이 4가지 섭취 단계(혀로 입천장을 누르기 전, 혀로 입천장을 누를 때, 삼킬 때, 삼킨 후)에 따라 총 18개의 텍스쳐 속성을 개발하였다. 각 속성의 강도는 15점 척도로 평가했으며, 패널들은 치아를 사용하지 않고 혀를 입천장에 7번 누른 후 삼키는 표준화된 방법론을 사용하였다. 9개의 샘플에 대해 ward.D2 군집화 방법을 사용하여 계층적 군집 분석을 수행한 결과, 군집의 수는 세 가지로 분류하였다. 첫째, 미끄러짐과 촉촉함이 비슷하게 평가된 계란찜, 섬유질 강화 젤리, 순두부가 하나의 군집으로 묶였다. 둘째, 밀크 푸딩, 덱스트린이 풍부한 죽, 불고기 무스는 시료가 혀에 머무르는 시간 및 입안/목구멍 느낌에서 유사한 평가경향을 보여 하나의 군집으로 묶였다. 마지막으로 일반 죽, 말토 덱스트린이 풍부한 젤리, 펙틴이 풍부한 죽은 덩어리 응집력, 무거움, 경도 측면에서 감각적으로 유사하게 평가되어 함께 그룹화 되었다. 그 결과 대상 시료인 덱스트린이 풍부한 죽은 한국 고령친화식품 3단계으로 지정된 불고기 무스와 감각적으로 유사한 평가경향을 보여 함께 그룹화된 것을 볼 수 있었다. 텍스쳐 기기 분석은 두 차례에 걸쳐 실시되었다. 먼저 한국산업표준의 고령친화식품 시험방법에 따라 경도와 점도를 측정한 후, 각 시료가 한국 고령친화식품 기준과 일본 UDF 기준 중 어느 단계에 해당하는지 확인하였다. 그 결과 9개 시료 모두 혀로 삼킬 수 있거나(한국 고령친화식품 3단계, UDF 3단계) 씹지 않고 삼킬 수 있는(UDF 4단계) 것으로 확인되었다. 각 제품의 경도, 점도와 더불어 식품의 전반적인 유동성을 객관적으로 측정하기 위해 역압출 시험을 실시하였다. 프로브가 시료에 닿을 때 느껴지는 힘과 프로브가 시료에 닿은 후 이동하는 거리와 관련된 파라미터를 포함하여 총 17개의 텍스처 파라미터에 대한 결과를 얻었다. 다중요인분석을 통해 후면 압출 테스트에서 유의미한 샘플 효과를 보인 텍스처 파라미터 값과 텍스처 묘사 분석에서 도출된 텍스처 강도 결과 간 상관관계를 확인할 수 있었다. 감각 특성 중 힘과 관련된 텍스처 파라미터(예: 타겟에 가해지는 힘(g))는 경도와, 거리와 관련된 텍스처 파라미터(예: 이격 거리(mm))는 은 점도와 높은 상관관계가 있음을 알 수 있었다. 본 연구에서 텍스쳐 묘사 분석과 기계적 식감 분석 측정 결과만으로 연하곤란식을 개발하는 것은 실소비자인 연하곤란자의 구강상태를 완벽히 반영하지 않았으므로 적절하지 않을 수 있다. 따라서 저작/연하 움직임을 추적하는 웨어러블 기기나 비디오 투시 연하 연구 등 저작/연하 생리에 대한 임상 데이터가 추가되는 것이 필요하다고 사료된다. | - |
dc.description.tableofcontents | Ⅰ. Introduction 1 A. Background 1 B. Objective 6 C. Experimental design 7 Ⅱ. Materials and Methods 9 A. Sensory texture analysis 9 1. Subjects 9 2. Samples 10 3. Sample preparation and presentation 14 4. Procedures 17 a. Panel training 17 b. Main sensory evaluation 23 c. Sample evaluation ballot 24 5. Statistical analysis 25 B. Instrumental texture analysis 26 1. Hardness and viscosity measurement according to Korean Industrial Standard 26 a. Sample preparation 24 b. Procedure 24 c. Statistical analysis 25 2. Back extrusion test 28 a. Sample preparation 28 b. Procedure 28 c. Statistical analysis 29 Ⅲ. Results 31 A. Sensory texture analysis 31 1. Sensory texture characteristics of 9 semi-solid samples 31 2. Effect of sensory texture characteristics of each 9 semi-solid samples 36 3. Effect of viscosity and degree of moisture at different consumption stages 43 4. Visual summary of the sensory texture attributes and semi-solid samples 47 5. Grouping of semi-solid samples based on similiarity 51 B. Instrumental texture analysis 58 1. Hardness and viscosity measurement according to Korean Industrial Standard 58 a. Comparison of hardness and viscosity analysis of seniorfriendly foods with international standards 58 2. Back extrusion test 64 a. Force-Time Profiles of back extrusion tests on semi-solid Samples 64 b. Significant effects for back extrusion test parameters 70 c. Visual summary of texture parameter 72 C. Relationship between sensory and instrumental results 74 Ⅳ. Discussion 79 Ⅴ. Summary and Conclusion 87 References 89 Appendices 98 Abstract(in Korean) 129 | - |
dc.format | application/pdf | - |
dc.format.extent | 6906773 bytes | - |
dc.language | eng | - |
dc.publisher | 이화여자대학교 대학원 | - |
dc.subject | semi solid foods, texture analysis, senior friendly foods development | - |
dc.subject.ddc | 600 | - |
dc.title | Texture characterization of semi-solid foods for elderly | - |
dc.type | Master's Thesis | - |
dc.title.subtitle | sensory analysis and instrumental approaches | - |
dc.creator.othername | Lee, Seoyeon | - |
dc.format.page | x, 130 p. | - |
dc.identifier.thesisdegree | Master | - |
dc.identifier.major | 대학원 식품영양학과 | - |
dc.date.awarded | 2024. 8 | - |