臺灣市售食品之物性探討：運用在吞嚥困難飲食中之初探研究

The hardness, adhesiveness and cohesiveness of commercial foods in Taiwan: a primary study applied in dysphagia

賴明宏(Ming-Hoang Lai)

《耕莘學報》 16期 (2018/12) Pp. 5-12

摘要

對吞嚥困難者或高齡者來說，選擇有適當物性的食物以幫助吞嚥，對於攝取均衡的營養素是非常重要的。本研究之目的為:選擇臺灣市面上常見的11種食品，以日本廣島大學栢下淳教授之測量方法，使用食物物性分析儀測量其附著性、凝集性及硬度，進行食物物性分析，並以「嚥下食金字塔」為基準來進行食物質地分級。結果顯示，屬於嚥下食金字塔L1級的食物有統一茶碗蒸、統一皮蛋瘦肉粥、中華豆花花生口味、統一布丁；屬於L3級的食物有廣達香肉醬；屬於L4級的食物有全家便利商店白飯、瑞穗鮮奶吐司、泰山桂圓黑木耳露、福樂頂級鮮奶優酪、大漢家常豆腐。屬於L5級的食物有義美羊羹紅豆口味。越接近L5等級的食物，代表越接近一般飲食的質地，因此吞嚥能力越差者，應盡量少選擇靠近L4或L5等級的食物。了解此11種食品的食物質地分級，可讓吞嚥困難者或高齡者作為選擇食物或烹調食物的參考。

關鍵字

食物質地分級 ； 食物硬度 ； 食物附著性 ； 食物凝集性

並列摘要

For people with dysphagia or elderly people, how to choose foods with appropriate properties to help swallow and maintain a balance nutrition status is very important. The aim of this study is to choose 11 popular commercial foods in Taiwan and measure the hardness, cohesiveness and adhesiveness of these 11 foods by using the food texture analyzer, then we graded these 11 foods by using the food texture pyramid which developed by Professor Kayashita of Hiroshima University. Results showed that the savory egg custard, minced pork congee with preserved egg, tofu pudding (peanut flavor) and egg pudding belong to L1 grade; meal paste belongs to L3 grade; rice, milk toast, black fungus with fried longan pulp, milk yogurt and household tofu belong to L4 grade; sweet bean past jelly belongs to L5 grade. The closer to the L5 grade the food is, the closer to the texture of the general diet will be. So the worse the swallowing ability, the less likely to choose foods close to the L4 or L5 grade. Results in this study are very useful food texture data base of Taiwan commercial food. We suppose the food texture data base could be an important indicator for the choosing of foods for dysphagia patients. In addition, the patients also can make the proper diet by using the suitable cooking procedure.

並列關鍵字

dysphagia ； hardness ； adhesiveness ； cohesiveness