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Open AccessFeature PaperArticle

Compression Test of Soft Food Gels Using a Soft Machine with an Artificial Tongue

1
Food Research Institute, National Agriculture and Food Research Organization (NARO), 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan
2
San-Ei Gen F. F. I., Inc., 1-1-11 Sanwa-Cho, Toyonaka, Osaka 561-8588, Japan
*
Author to whom correspondence should be addressed.
Foods 2019, 8(6), 182; https://doi.org/10.3390/foods8060182
Received: 25 April 2019 / Revised: 22 May 2019 / Accepted: 26 May 2019 / Published: 29 May 2019
(This article belongs to the Special Issue The Contribution of Food Oral Processing)
Care food is increasingly required in the advanced-aged society. Mechanical properties of such foods must be modified such that the foods are easily broken by the tongue without chewing. When foods are compressed between the tongue and the hard palate, the tongue deforms considerably, and only soft foods are broken. To simulate tongue compression of soft foods, artificial tongues with stiffness similar to that of the human tongue were created using clear soft materials. Model soft gels were prepared using gellan gums. A piece of gel on an artificial tongue was compressed using a texture analyzer. The deformation profile during the compression test was obtained using a video capture system. The soft machine equipped a soft artificial tongue sometimes fractured food gels unlike hard machine, which always fracture gels. The fracture properties measured using the soft machine were better than those obtained from a conventional test between hard plates to mimic natural oral processing in humans. The fracture force on foods measured using this soft machine may prove useful for the evaluation of food texture that can be mashed using the tongue. View Full-Text
Keywords: texture; compression test; artificial tongue; fracture; soft machine; gellan gum gels; care food texture; compression test; artificial tongue; fracture; soft machine; gellan gum gels; care food
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MDPI and ACS Style

Kohyama, K.; Ishihara, S.; Nakauma, M.; Funami, T. Compression Test of Soft Food Gels Using a Soft Machine with an Artificial Tongue. Foods 2019, 8, 182.

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