We have examined the infant and baby food texture test system by comparing the test method using infant & baby food plungers and cups with the conventional test method.
A creep meter was used in the present experiment. The food used in this test was prepared in the following manner. The thickened food developed for those with dysphagia was mixed with the distilled water and processed into three different types of test food. Three types of plungers and cups were prepared and six combinations were made.
The maximum stress, maximum energy, hardness stress and adhesiveness were evaluated with various testing methods. The results of all of these measurements increased with every increase in viscosity. The cohesive levels were measured in the tests using the three types of food of different viscosity and no consistent results were obtained. The elastic modulus was different in each test and no consistent tendency was observed. The coefficient of viscosity showed the values corresponding to the three levels of viscosity only in the test using a baby food plunger and a cup.
In this infant & baby food texture test system, we used plungers and cups developed for infants. These containers fit their oral cavities and supported their oral functions. This testing system was used to examine various physical properties of food including hardness, viscosity and adhesiveness. The results obtained in the present experiment demonstrated that this system was highly sensitive and furnished reliable objective data.