Viscosity Measurement Results of a Commercially Available Universal Design Food (UDF: can be crushed with the Longue) using the line Spread Test (LST) – Comparison after adding Eight different Types of Thickeners to Shrimp Gratin

1
Shoko Kondo
Shoko Kondo
2
Sahoko Ito
Sahoko Ito
3
Mayumi Hirabayashi
Mayumi Hirabayashi
4
Naomi Katayama
Naomi Katayama
1 Nagoya Women’s University

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Viscosity Measurement Results of a Commercially Available Universal Design Food (UDF: can be crushed with the Longue) using the line Spread Test (LST) – Comparison after adding Eight different Types of Thickeners to Shrimp Gratin Banner
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In Japan, which is a super-aged society, people need the nursing care foods in recent years. For the prevention of aspiration pneumonia, there is a demand for safe and delicious nursing care food for not only patients but also senior citizen. To create food for swallowing that can be easily prepared even at ordinary homes, among the previous studies that have already been reported, using a type of universal design food, but that can be crushed with the tongue, for which the results have not yet been shown, is suitable or not for nursing care food is not sure. To obtain the viscosity, we investigated using eight types of thickeners and reported them. After adding 1 g, 2 g, and 3 g of each of the eight types of thickeners to commercially available shrimp gratin, a line spread test (LST) was performed using a superficial thickness measuring plate (manufactured by Saraya Co., Ltd.). As a result, by adding 1 g, it was possible to obtain a thick viscosity of 30 mm or more and less than 32 mm, which is thought to promote safe swallowing.

Funding

No external funding was declared for this work.

Conflict of Interest

The authors declare no conflict of interest.

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No ethics committee approval was required for this article type.

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Not applicable for this article.

Shoko Kondo. 2026. \u201cViscosity Measurement Results of a Commercially Available Universal Design Food (UDF: can be crushed with the Longue) using the line Spread Test (LST) – Comparison after adding Eight different Types of Thickeners to Shrimp Gratin\u201d. Global Journal of Medical Research - K: Interdisciplinary GJMR-K Volume 23 (GJMR Volume 23 Issue K4): .

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High-precision viscosity analysis for universal digesta using UDF crushed with Longue Spead Test.
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Crossref Journal DOI 10.17406/gjmra

Print ISSN 0975-5888

e-ISSN 2249-4618

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June 28, 2023

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In Japan, which is a super-aged society, people need the nursing care foods in recent years. For the prevention of aspiration pneumonia, there is a demand for safe and delicious nursing care food for not only patients but also senior citizen. To create food for swallowing that can be easily prepared even at ordinary homes, among the previous studies that have already been reported, using a type of universal design food, but that can be crushed with the tongue, for which the results have not yet been shown, is suitable or not for nursing care food is not sure. To obtain the viscosity, we investigated using eight types of thickeners and reported them. After adding 1 g, 2 g, and 3 g of each of the eight types of thickeners to commercially available shrimp gratin, a line spread test (LST) was performed using a superficial thickness measuring plate (manufactured by Saraya Co., Ltd.). As a result, by adding 1 g, it was possible to obtain a thick viscosity of 30 mm or more and less than 32 mm, which is thought to promote safe swallowing.

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Viscosity Measurement Results of a Commercially Available Universal Design Food (UDF: can be crushed with the Longue) using the line Spread Test (LST) – Comparison after adding Eight different Types of Thickeners to Shrimp Gratin

Sahoko Ito
Sahoko Ito
Shoko kondo
Shoko kondo Nagoya Women’s University
Mayumi Hirabayashi
Mayumi Hirabayashi
Naomi Katayama
Naomi Katayama

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