Dysphagia patients are often supplied a jelly meal which is easy to swallow. When caregivers prepare the jelly meal, they use gelling agents such as agar or gelatine, and sometimes other gelling agents. It is supposed that the texture of jelly is different among various gelling agents. Therefore, we made distilled water jelly using eight kinds of gelling agents: four kinds of agar, gelatine-agar, gelatine, carrageenan agents, and xanthan-gum agents. Jellies were made to reach a hardness of 1.0×10^4(N

m^2) with different concentrations in each gelling agent; each displayed different adhesiveness and cohesiveness. Also, when we made jelly using six kinds of enteral feedings at the concentration mentioned above, the hardness, adhesiveness, and cohesiveness, of each jelly was different among every gelling agent and enteral feeding. Therefore, it is thought that the texture change of jelly is influenced by the type and characteristics of different gelling agents, and the kind and quantity of the nutrient formula in enteral feedings such as protein, oil, sugar and salt.

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国立情報学研究所で電子化