Arii Yasuhiro, Nishizawa Kaho
Department of Innovative Food Sciences, School of Food Sciences and Nutrition, Mukogawa Women's University, Nishinomiya, Hyogo, 663-8558, Japan.
Research Institute for Nutrition Sciences, Mukogawa Women's University, Nishinomiya, Hyogo, 663-8558, Japan.
Heliyon. 2022 Aug 28;8(9):e10454. doi: 10.1016/j.heliyon.2022.e10454. eCollection 2022 Sep.
Tofu, a common part of the Asian diet, is soft, making it a good candidate for developing foods for people with dysphagia. Honey can coagulate soymilk proteins due to high levels of gluconic acid. In the present study, we aimed to investigate the soymilk-coagulating ability of 19 honey varieties to develop a soft sweet for people with dysphagia. We found that honey gathered from flora on Awaji Island had a higher coagulating ability than those of 18 other tested honey varieties. Based on the volume-to-weight ratio of honey, trial products were processed at honey concentrations of 20%, 25%, and 30% (w/w). The hardness, adhesiveness, and cohesiveness of products were examined according to the Consumer Affairs Agency's permissible criteria for foods for people with dysphagia. The hardness and adhesiveness of products at 25% and 30% honey concentrations were significantly higher than those at 20% honey concentration. Overall, the product evaluation was consistent with Permission Criteria II (can be swallowed after slight maceration). In terms of physical properties and product cost, the added honey concentration was determined to be 25% (w/w) for commercialization. The sweet was named "Tofun" and commercialized via collaboration with a local company as part of our community development efforts. The introduction of Tofun will encourage further innovation in the sugar confectionery industry.
豆腐是亚洲饮食中的常见食物，质地柔软，因此是为吞咽困难者开发食品的理想选择。蜂蜜因含有高浓度的葡萄糖酸，能够使豆浆蛋白凝固。在本研究中，我们旨在探究19种蜂蜜品种对豆浆的凝固能力，以便为吞咽困难者开发一种软糯甜食。我们发现，从淡路岛植物上采集的蜂蜜比其他18种受试蜂蜜品种具有更高的凝固能力。根据蜂蜜的体积与重量比，分别以20%、25%和30%（w/w）的蜂蜜浓度加工试制产品。根据消费者事务机构对吞咽困难者食品的许可标准，检测了产品的硬度、黏附性和内聚性。蜂蜜浓度为25%和30%时产品的硬度和黏附性显著高于蜂蜜浓度为20%时的产品。总体而言，产品评估符合许可标准II（轻微咀嚼后可吞咽）。从物理特性和产品成本方面考虑，确定商业化生产时蜂蜜的添加浓度为25%（w/w）。这种甜食被命名为“Tofun”，并作为我们社区发展工作的一部分，与当地一家公司合作实现了商业化。Tofun的推出将推动糖果行业的进一步创新。
