Comparison of Line Spread Test (LST) Results of Eight Different types of Thickeners Performed on Vegetable Menus (Salmon and Vegetable with Egg Sauce) that can be Crushed with Gums: OAJBS Publishers

Comparison of Line Spread Test (LST) Results of Eight Different types of Thickeners Performed on Vegetable Menus (Salmon and Vegetable with Egg Sauce) that can be Crushed with Gums by Naomi Katayma* in Open Access Journal of Biomedical Science (OAJBS)

Japan is a super-aging society. Therefore, there is a shortage of welfare facilities that can accept elderly people for the number of elderly people who need long-term care. Then, in many cases, it is necessary to provide long-term care at home. One of the problems that caregivers have when they are at home is nursing care food. Creating three meals daily is physically, mentally, and economically burdensome for the caregiver. So, this research, we used a commercially available universal design food (UDF), and by combining it with a commercially available thickener, we aimed to create a nursing care food menu that ca be created even at home. Among the universal design foods (UDF) on the market, the method is crushable with a tooth gums, salmon and vegetable egg sauce, (100g retort pack, sold for190 Japanese yen (1.73 USD). The nutritional value is 67kcal of energy, 4.1g of protein, 1.3g of lipid, 9.3g of carbohydrate, and 0.8g of salt equivalent per 100g. After that, the viscosity was examined 30 seconds and 5 minutes later, and a meal that was easy to swallow was prepared. A line spread teat (LST) was performed to measure the viscosity of this food. The LST values was statistically compared. Using Excel Statistics 2010 (manufactured by SSRI) as the statistical software, if there is no significant difference after the F test in the comparison between 30 seconds and 5 minutes in each thickener, a parametric test, the student–t test, was performed. Using the test, if there was a significant difference in the F test, a nonparametric test, the wilcoxon test, was performed. As a result, it was found that the viscosity of all eight types of thickeners decreased with time, but the A thickener (dextrin (in Japan)/Thickening polysaccharide Potassium chloride Sweetener (Sucralose)) was the most stable of the eight types Since eating takes time, stability is required as much as possible. Thickener A had the best compatibility with the foods on the market this time in the future, we will continue to measure LST values for many foods and that can be used in ordinary households.
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