# Introduction

ommercially available retort porridge is beneficial daily and in the event of a disaster. Porridge on the market already contains enough water, making it easy to eat. If the porridge contains ingredients (meat, fish, vegetables, etc.), the nutritional value will be higher. Daily, we can add side dishes to commercially available rice porridge for a meal, but in times of disaster, it may be challenging to make said plates because lifelines are cut off. At that time, if there is porridge containing ingredients (meat, fish, vegetables, etc.), it will be possible to supplement nutrients as a meal. In the case of porridge with ingredients, it may be necessary to use a mixer to make it into a uniform liquid porridge for baby food or people with impaired swallowing function. Liquid porridge is less viscous and more likely to be aspirated by people with poor swallowing ability. Therefore, it is necessary to add a thickener to the liquid porridge to increase its viscosity. In this study, we investigated the stability of white rice porridge with salmon, which has a higher protein content than white rice porridge after adding a thickener.


# II.


# Materials and Methods

The nutritional components of the white rice porridge with salmon used in this experiment are shown in the Table 1. The white rice porridge with salmon used had 37.20 kcal, 1.20g of protein, 7.60g of carbohydrate, and 0.56g of sodium per 100g (displayed on the product packaging).  


# b) Viscosity measurement method

Using Line Spread Test Start Kit (LST) manufactured by SARAYA, the viscosity of each food was measured. The measurement procedure is as follows. The line spread test (LST) was performed in a room with room temperature of 24 degrees. Viscosity measurements by line spread test (LST) were performed three times using the same sample. Data was obtained by averaging the viscosity results of three repeated measurements. The measurement method was according to Line Spread Test Start Kit (LST) manufactured by SARAYA.

1. Place the sheet on a level surface. Place a ring with an inner diameter of 30mm in the center of the concentric circles. 2. Add the liquid to be measured to the total thickness of therig (20ml) and let stand for 30 seconds. 3. Lift the ring vertically, and after 30 seconds, measure the spread distance of the solution. Six points on the outermost circumference of the sample spread concentrically were measured, and the average value was calculated as the result of LST values. 4. After still standing for 5 minutes, the spread of the samples is measured again at 6 points, and the average value is recorded as the LST value.


# c) Criteria for viscosity

There are three levels of classification by LST value 5) . The first stage is mildly thick with a viscosity that falls within the range of 43mm to 36mm (50-150 mPa?s). As for the properties, when the spoon is tilted, it flows down quickly 2) . The second stage is moderately thick with a viscosity that falls within the range of 36mm to 32mm (150-300 mPa?s). As for the properties, when you tilt the spoon, it flows to the surface 2) . The third stage is highly thick with a viscosity that falls within the range of 32mm to 30mm (300-500 mPa?s). Even if the spoon is tilted, the shape is maintained to some extent, and does not flow easily 5) . Samples were adjusted according to previous reports 1, 2,3,4) . Each of the three foods was prepared as follows. 


# d) Statistical processing

This study was statistically processed using statistical processing software(Excel 2010: SSRI Co., Ltd). The data to be compared were first tested for normal distribution by F-test. For comparisons between correlated data, the paired Student-t test was used for normally distributed data. Wilcoxon test was used for non-normally distributed data.


# III.


# Results

Table 3 shows the line spread test results. The viscosity of white rice porridge with salmon decreased from moderately thick to mildly thick with time. The white rice porridge with salmon was processed with a mixer to become a uniform liquid, the viscosity became mildly thick. However, when the Thickener B and D added to the liquid white rice porridge with salmon, the viscosity remained highly dense. When the thickener C added to the liquid white rice porridge with salmon, the viscosity decreased from highly dense to moderately dense with time. When the thickener A was added to the liquid white rice porridge with salmon, the viscosity decreased from moderately dense to mildly dense with time.


# a) Statistical processing results

The line spread test results and statistical processing results are shown in Table 4-9. For all the samples, the viscosity was statistically significantly weakened from 30 seconds to 5 minutes after putting the white rice porridge with salmon on the viscometer plate under other conditions. The white rice porridge with salmon with thickeners A, B, C, and D, the viscosity was statistically significantly weakened from 5 minutes to 15 minutes after putting the white rice porridge with salmon on the viscometer plate. The viscosities of the white rice porridge with salmon with thickener B and D were highly dense. 


# Discussions

The liquid rice porridge of white rice porridge with salmon, which has a higher protein content than white rice porridge, became thicker with the four different thickeners used in this study. Thickeners containing dextrin, polysaccharide thickener, and lactate were the most dense, followed by Thickeners included dextrin, xanthan gum, trisodium chloride, and calcium lactate. The other two thickeners made the porridge more viscous than the liquid porridge alone, but did not produce a thick consistency. Thickeners containing dextrin and calcium lactate are likely to increase the viscosity of liquid porridge with high protein content. The viscosity of the liquid porridge is thin and thick, making it a good meal for people with weakened masticatory function. Since the viscosity of the liquid porridge is low, there is a risk of aspiration for people with impaired swallowing function 6,7) . In the future, it is necessary to research the combination of the nutritional value of commercially available porridge and a suitable thickening agent that stabilizes the viscosity when it is made into a liquid porridge.

V.


# Conclusion

White rice porridge with salmon, which has a higher protein content than white rice porridge, was made into a uniform liquid porridge using a mixer, and Thickener added to examine the stability of viscosity. The results showed that thickening agents containing dextrin and calcium lactate increased the viscosity of the liquid porridge. It may be necessary to investigate in more detail the combination of porridge and thickener that have different nutritional values.
![Line Spread Test Results for Commercially Available the White Rice Porridge with Salmon](image-2.png "")
1CNutrient contents (Per 100g)ContentsEnergyProteinFatCarbohydratesSodium(kcal)(?)(?)(?)(??)White riceNon-glutinous rice?Sockeyeporridge withsalmon flakes?Salt?Kombu37.201.200.007.600.56salmonstock?Yeast extract powderL © 2022 Global Journals Line Spread Test Results for Commercially Available the White Rice Porridge with Salmon
2shows the content and nutritional valueexperiment. The main component of all thickeners wasof the four commercially available thickeners used in thisdextrin (displayed on the product packaging).
3After 30 secondsAfter 5 minutesAfter 15 minutesAfter 30 minutesNo adjustment31.9 ± 5.334.8 ± 3.735.5 ± 4.235.5 ± 4.2Mixer processing (MP)47.4 ± 3.653.1 ± 9.853.7 ± 9.653.7 ± 9.8MP with Thickener A (Toromicria)35.6 ± 1.939.2 ± 2.440.7 ± 2.641.0 ± 2.5MP with Thickener B (Tururinko)26.8 ± 3.528.6 ± 3.728.3 ± 7.230.1 ± 3.8MP with Thickener C (Toromifaiver)31.9 ± 2.335.2 ± 2.736.2 ± 4.036.4 ± 2.7MP with Thickener D (Neohaitoromi-ru)23.6 ± 3.124.7 ± 3.025.5 ± 3.125.6 ± 3.1After 30 secondsAfter 5 minutesAfter 5 minutesAfter 15 minutesAfter 15 minutesAfter 30 minutesAverage value ±Standard deviation31.9±5.334.8±3.734.8±3.735.5±4.235.5±4.235.5±4.2? testPaired Student t-testp=0.002**p=0.264p=1.000Wilcoxon test
4P=0.076P=0.309P=0.483After 30 secondsAfter 5 minutesAfter 5 minutesAfter 15 minutesAfter 15 minutesAfter 30 minutesAverage value ±Standard deviation47.4±3.653.1±9.853.1±9.853.7±9.653.7±9.653.7±9.8? testPaired Student t-testp=0.116p=0.579Wilcoxon testp=0.004**
5P=0.0001**P=0.472P=0.475After 30 secondsAfter 5 minutesAfter 5 minutesAfter 15 minutesAfter 15 minutesAfter 30 minutesAverage value ±Standard deviation35.6±1.939.2±2.439.2±2.440.7±2.640.7±2.641.0±2.5? testPaired Student t-testWilcoxon test
6P=0.188P=0.397P=0.441p=0.0001**p=0.0001**p=0.0001**After 30 secondsAfter 5 minutesAfter 5 minutesAfter 15 minutesAfter 15 minutesAfter 30 minutesAverage value ±Standard devi26.8±3.528.6±3.728.6±3.728.3±7.228.3±7.230.1±3.8? testPaired Student t-testWilcoxon test
7P=0.399P=0.003P=0.005**p=0.0001**p=0.023*p=0.114After 30 secondsAfter 5 minutesAfter 5 minutesAfter 15 minutesAfter 15 minutesAfter 30 minutesAverage value ±Standard devi31.9±2.335.2±2.735.2±2.736.6±4.036.6±4.036.4±2.7? testPaired Student t-testWilcoxon test
8P=0.300[0p=0.470*P=0.054p=0.0001**p=0.738p=0.004**
		
		

			

## Acknowledgments

We would like to thank Ms. Sahoko Ito for her cooperation in the LST experiment.

			

			
			
			

				


* 
	
		Research on the combination of commercially available thickeners and nutritional supplemental drink -aiming at the care food that can be done in the general family-. Advances in Nutrition and Food science
		
			ShokoKondo
		
		
			MegumiOohashi
		
		
			NaomiKatayama
		
	
	
		References Références Referencias
		:2641-6816
		
			1
			1
			
			2019
		
	




* 
	
		Research on the Combination of Commercially Available Thickeners and Commercially Available Nursing Food -By using Universal -Design Food: UDF (Do not have to Bite)
		
			NaomiKatayama
		
		
			MayumiHirabayashi & Shoko Kondo
		
	
	
		Global Journal of Medical Research
		
			20
			1
			
			2020
		
	




* 
	
		Research on the Combination of Commercially Available Thickeners and Commercially Available Nursing Food-Universal Design Food: UDF (Can be Crushed with Gums)
		
			MayumiHirabayashi
		
		
			ShokoKondo & Naomi Katayama
		
		
			2020
		
	




* 
	
		
	
	
		Global Journal of Medical Research
		
			20
			1
			
		
	




* 
	
		Research on the Combination of Commercially Available Thickeners and Commercially Available Nursing Food -Aiming for Viscosity Adjustment that can be done at Home-Global Journal of Medical Research
		
			MayumiHirabayashi
		
		
			ShokoKondo & Naomi
		
		
			Katayama
		
		
			2020
			20
			
		
	




* 
	
		Conparison of 2 tests used for the classification of food thickeners in the management of dysphagia. Gums and stabilisers for the food industry
		
			ClaireDe Saint-Aubert
		
		
			GrahamSworn
		
		
			JunKayashita
		
		
			2014
			17
		
	




* 
	
		Promoting safe swallowing when puree is swallowed without aspiration but thin liquid is aspirated: nectar is enough
		
			SBLeder
		
		
			BLJudson
		
		
			ESliwinski
		
		
			LMadson
		
	
	
		Dysphagia
		
			28
			
			2013
		
	




* 
	
		Intake of thickened liquids by hospitalized adults with dysphagia after stroke
		
			J1Murray
		
		
			MMiller
		
		
			SDoeltgen
		
		
			IScholten
		
	
	
		International Journal of Speech-Language Pathology
		
			16
			
			2014