| 摘要: | 面對2025年台灣超高齡社會的現實，需正視年長者和吞嚥困難患者在飲食方面所面臨的挑戰。隨著年齡增長，器官退化和吞嚥困難等問題影響了他們的飲食攝取和營養狀態，進而引發了多種健康問題。為了滿足他們的飲食需求，迫切需要開發適合的質地調整食品和增稠液體。國際吞嚥障礙飲食標準創辦組織（IDDSI）制定了吞嚥困難飲食的標準和黏度分級，提供備餐參考，以確保飲食的安全和舒適。針對這一需求，本研究選擇了黑木耳作為主要原料，並結合玉米和柑橘的可溶性纖維進行增稠劑的研發。黑木耳富含纖維、維生素和多醣體，具有降血糖和降膽固醇的功效，而玉米和柑橘纖維則能提供穩定的凝膠結構，賦予增稠劑理想的黏稠口感。研究中嘗試不同比例（50%、40%、30%）的黑木耳增稠劑，並進行了黏度測試、pH值穩定度和消費者喜好度的評估，以確定最佳的比例。研究結果顯示，30%濃度比例的黑木耳增稠劑在外觀、口感和質地方面表現最佳。每100克黑木耳增稠劑含有12.0克膳食纖維，此外，黑木耳增稠劑具有耐熱的特性，相較於市售商業膠體更具優勢。本研究成果突顯了黑木耳作為天然增稠劑的潛力和優勢，能夠滿足消費者對高纖、調整餐飲質地、營養和口感的需求。將黑木耳增稠劑應用於年長者和吞嚥困難患者的飲食管理中，有望改善飲食品質，提供更好的營養支持和舒適體驗，並為未來的食品研發和餐飲服務提供有價值的參考。
In the face of the reality of Taiwan's super-aged society in 2025, it is imperative to address the dietary challenges faced by the elderly and individuals with swallowing difficulties. As age advances, organ degeneration and swallowing problems affect their food intake and nutritional status, leading to various health issues. To meet their dietary needs, there is an urgent need to develop suitable texture-modified foods and thickening agents. The International Dysphagia Diet Standardization Initiative (IDDSI) has established standards and viscosity levels for dysphagia diets, providing meal preparation guidelines to ensure safe and comfortable eating. To address this need, this study selected Auricularia polytricha (also known as black fungus or wood ear fungus) as the primary ingredient and combined it with soluble fiber from corn and citrus for the development of a thickening agent. Auricularia polytricha is rich in fiber, vitamins, and polysaccharides, known for their blood sugar and cholesterol-lowering effects. Corn and citrus fiber provide a stable gel structure, imparting the desired viscous texture to the thickening agent. Different ratios (50%, 40%, 30%) of black fungus thickening agents were tested, and viscosity testing, pH stability, and consumer preference evaluations were conducted to determine the optimal ratio. The results showed that the 30% concentration of black fungus thickening agent performed best in terms of appearance, taste, and texture. Every 100 grams of black fungus thickening agent contains 12.0 grams of dietary fiber. Furthermore, the black fungus thickening agent exhibits heat resistance, offering advantages over commercially available gelatins. The findings of this study highlight the potential and advantages of black fungus as a natural thickening agent, capable of meeting consumers' demands for high fiber, texture-modified foods with desirable nutritional and sensory characteristics. The application of black fungus thickening agent in the dietary management of the elderly and individuals with swallowing difficulties is expected to improve the quality of their diet, providing better nutritional support and a more comfortable eating experience. This research provides valuable insights for future food development and catering services. |
