ゲル化剤を使用した経腸栄養固形についての研究

URI http://harp.lib.hiroshima-u.ac.jp/pu-hiroshima/metadata/5824
ファイル
タイトル
ゲル化剤を使用した経腸栄養固形についての研究
別タイトル
Study of jelly meals for dysphagia patients solidified for enteral feedings using different gelling agents
著者
氏名 河野 友美
ヨミ コウノ トモミ
別名 Kohno Tomomi
氏名 栢下 淳
ヨミ カヤシタ ジュン
別名 Kayashita jun
抄録

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.

内容記述

原著

Original

国立情報学研究所で電子化

掲載雑誌名
県立広島大学人間文化学部紀要
3
開始ページ
7
終了ページ
20
出版年月日
2008-02
出版者
県立広島大学
ISSN
13467816
NCID
AA12116573
本文言語
日本語
資料タイプ
紀要論文
著者版フラグ
出版社版
ソートキー
04
旧URI
区分
pu-hiroshima