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Table 1 The average values of TPA and sensory tests for nine kinds of foods

From: Effects of texture properties of semi-solid food on the sensory test for pharyngeal swallowing effort in the older adults

Foods

TPA

Sensory tests

Hardness (N)

Adhesiveness (mJ)

Cohesiveness

Difficult to swallow

Sense of residue

Whipped cream

0.26 ± 0.03

0.87 ± 0.12

0.61 ± 0.04

1.39 ± 1.15

1.22 ± 0.73

Mayonnaise

0.63 ± 0.02

2.80 ± 0.10

0.87 ± 0.03

1.67 ± 1.33

1.67 ± 0.59

Soft tofu

1.59 ± 0.03

0.72 ± 0.08

0.51 ± 0.08

2.28 ± 1.74

1.28 ± 0.58

Mango pudding

4.06 ± 0.18

0.10 ± 0.10

0.64 ± 0.02

2.22 ± 2.24

1.00 ± 0.00

Boiled mashed pumpkin

2.12 ± 0.20

8.70 ± 0.40

0.76 ± 0.09

3.56 ± 2.20

2.72 ± 1.57

Boiled mashed potato

2.83 ± 0.09

13.27 ± 0.21

0.76 ± 0.03

4.83 ± 1.95

3.78 ± 1.80

Boiled mashed sweet potato

2.62 ± 0.43

9.77 ± 1.70

0.68 ± 0.08

5.94 ± 1.92

5.00 ± 1.91

Red bean paste

6.95 ± 0.28

27.55 ± 0.78

0.71 ± 0.08

6.61 ± 2.09

5.94 ± 2.44

Peanut butter

3.46 ± 0.32

18.30 ± 1.01

0.89 ± 0.04

7.61 ± 2.50

7.61 ± 2.70