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\title{Line Spread Test Results for Commercially Available the White Rice Porridge with Salmon}
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\begin{document}

             \author[1]{Shoko  Kondo}

             \author[2]{Mayumi  Hirabayashi}

             \author[3]{Sahoko  Ito}

             \author[4]{Naomi  Katayama}

             \affil[1]{  Nagoya Women?s University}

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\date{\small \em Received: 1 January 1970 Accepted: 1 January 1970 Published: 1 January 1970}

\maketitle


\begin{abstract}
        


Commercially available porridge containing ingredients (meat, fish, vegetables, etc.) has a high nutritional value and is very useful both daily and in the event of a disaster.By making porridge into a uniform liquid porridge with a mixer, baby food and people with weak chewing ability can eat it. Uniform liquid porridge poses a risk of aspiration for people with impaired swallowing function. In this study, we report the result of making the white rice porridge with salmon into a uniform liquid porridge with a mixer and adding four different types of Thickener to increase the viscosity. By adding salmon as an ingredient, the amount of protein was higher than that of white rice porridge. By adding two types of Thickener containing dextrin and calcium lactate, the viscosity remained stable over time. The type of thickening agent that stabilizes the viscosity varies depending on the nutrients contained in the porridge, we would like to study more combinations of porridge and thickening agents in the future.

\end{abstract}


\keywords{commercial product, white rice porridge with salmon, lin spread test (LST), thickener.}

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\end{textblock*}\let\tabcellsep& 	 	 		 
\section[{Introduction}]{Introduction}\par
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. 
\section[{II.}]{II.} 
\section[{Materials and Methods}]{Materials and Methods}\par
The nutritional components of the white rice porridge with salmon used in this experiment are shown in the Table \hyperref[tab_0]{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).   
\section[{b) Viscosity measurement method}]{b) Viscosity measurement method}\par
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.\par
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. 
\section[{c) Criteria for viscosity}]{c) Criteria for viscosity}\par
There are three levels of classification by LST value \hyperref[b5]{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 \hyperref[b1]{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 \hyperref[b1]{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 \hyperref[b5]{5)} . Samples were adjusted according to previous reports 1, \hyperref[b1]{2,}\hyperref[b2]{3,}\hyperref[b4]{4)} . Each of the three foods was prepared as follows.  
\section[{d) Statistical processing}]{d) Statistical processing}\par
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. 
\section[{III.}]{III.} 
\section[{Results}]{Results}\par
Table \hyperref[tab_3]{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. 
\section[{a) Statistical processing results}]{a) Statistical processing results}\par
The line spread test results and statistical processing results are shown in Table \hyperref[tab_4]{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.  
\section[{Discussions}]{Discussions}\par
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 \hyperref[b6]{6,}\hyperref[b7]{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.\par
V. 
\section[{Conclusion}]{Conclusion}\par
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.\begin{figure}[htbp]
\noindent\textbf{}\includegraphics[]{image-2.png}
\caption{\label{fig_0}}\end{figure}
 \begin{figure}[htbp]
\noindent\textbf{1} \par 
\begin{longtable}{P{0.1175115207373272\textwidth}P{0.32903225806451614\textwidth}P{0.06658986175115207\textwidth}P{0.16451612903225807\textwidth}P{0.0391705069124424\textwidth}P{0.0783410138248848\textwidth}P{0.05483870967741935\textwidth}}
C\tabcellsep \tabcellsep \tabcellsep \tabcellsep \tabcellsep \tabcellsep \\
\tabcellsep \tabcellsep \tabcellsep \multicolumn{3}{l}{Nutrient contents (Per 100g)}\tabcellsep \\
\tabcellsep Contents\tabcellsep Energy\tabcellsep Protein\tabcellsep Fat\tabcellsep Carbohydrates\tabcellsep Sodium\\
\tabcellsep \tabcellsep (kcal)\tabcellsep (?)\tabcellsep (?)\tabcellsep (?)\tabcellsep (??)\\
White rice\tabcellsep Non-glutinous rice?Sockeye\tabcellsep \tabcellsep \tabcellsep \tabcellsep \tabcellsep \\
porridge with\tabcellsep salmon flakes?Salt?Kombu\tabcellsep 37.20\tabcellsep 1.20\tabcellsep 0.00\tabcellsep 7.60\tabcellsep 0.56\\
salmon\tabcellsep stock?Yeast extract powder\tabcellsep \tabcellsep \tabcellsep \tabcellsep \tabcellsep \end{longtable} \par
  {\small\itshape [Note: L © 2022 Global Journals Line Spread Test Results for Commercially Available the White Rice Porridge with Salmon]} 
\caption{\label{tab_0}Table 1 .}\end{figure}
 \begin{figure}[htbp]
\noindent\textbf{2} \par 
\begin{longtable}{P{0.425\textwidth}P{0.425\textwidth}}
shows the content and nutritional value\tabcellsep experiment. The main component of all thickeners was\\
of the four commercially available thickeners used in this\tabcellsep dextrin (displayed on the product packaging).\end{longtable} \par
 
\caption{\label{tab_1}Table 2}\end{figure}
 \begin{figure}[htbp]
\noindent\textbf{3} \par 
\begin{longtable}{P{0.30811001410437233\textwidth}P{0.03956276445698166\textwidth}P{0.09950634696755994\textwidth}P{0.12588152327221439\textwidth}P{0.01918194640338505\textwidth}P{0.1007052186177715\textwidth}P{0.028772919605077576\textwidth}P{0.10909732016925246\textwidth}P{0.01918194640338505\textwidth}}
\tabcellsep \multicolumn{2}{l}{After 30 seconds}\tabcellsep \multicolumn{2}{l}{After 5 minutes}\tabcellsep \multicolumn{2}{l}{After 15 minutes}\tabcellsep After 30 minutes\\
No adjustment\tabcellsep \tabcellsep 31.9 ± 5.3\tabcellsep \multicolumn{2}{l}{34.8 ± 3.7}\tabcellsep \multicolumn{2}{l}{35.5 ± 4.2}\tabcellsep 35.5 ± 4.2\\
Mixer processing (MP)\tabcellsep \tabcellsep 47.4 ± 3.6\tabcellsep \multicolumn{2}{l}{53.1 ± 9.8}\tabcellsep \multicolumn{2}{l}{53.7 ± 9.6}\tabcellsep 53.7 ± 9.8\\
MP with Thickener A (Toromicria)\tabcellsep \tabcellsep 35.6 ± 1.9\tabcellsep \multicolumn{2}{l}{39.2 ± 2.4}\tabcellsep \multicolumn{2}{l}{40.7 ± 2.6}\tabcellsep 41.0 ± 2.5\\
MP with Thickener B (Tururinko)\tabcellsep \tabcellsep 26.8 ± 3.5\tabcellsep \multicolumn{2}{l}{28.6 ± 3.7}\tabcellsep \multicolumn{2}{l}{28.3 ± 7.2}\tabcellsep 30.1 ± 3.8\\
\multicolumn{2}{l}{MP with Thickener C (Toromifaiver)}\tabcellsep 31.9 ± 2.3\tabcellsep \multicolumn{2}{l}{35.2 ± 2.7}\tabcellsep \multicolumn{2}{l}{36.2 ± 4.0}\tabcellsep 36.4 ± 2.7\\
\multicolumn{2}{l}{MP with Thickener D (Neohaitoromi-ru)}\tabcellsep 23.6 ± 3.1\tabcellsep \multicolumn{2}{l}{24.7 ± 3.0}\tabcellsep \multicolumn{2}{l}{25.5 ± 3.1}\tabcellsep 25.6 ± 3.1\\
\multicolumn{2}{l}{After 30 seconds}\tabcellsep After 5 minutes\tabcellsep After 5 minutes\tabcellsep \multicolumn{2}{l}{After 15 minutes}\tabcellsep \multicolumn{2}{l}{After 15 minutes}\tabcellsep After 30 minutes\\
Average value ±Standard deviation\tabcellsep 31.9±5.3\tabcellsep 34.8±3.7\tabcellsep 34.8±3.7\tabcellsep \tabcellsep 35.5±4.2\tabcellsep 35.5±4.2\tabcellsep 35.5±4.2\\
? test\tabcellsep \tabcellsep \tabcellsep \tabcellsep \tabcellsep \tabcellsep \\
Paired Student t-test\tabcellsep \multicolumn{2}{l}{p=0.002**}\tabcellsep \multicolumn{2}{l}{p=0.264}\tabcellsep \tabcellsep \tabcellsep p=1.000\\
Wilcoxon test\tabcellsep \tabcellsep \tabcellsep \tabcellsep \tabcellsep \tabcellsep \end{longtable} \par
 
\caption{\label{tab_3}Table 3 .}\end{figure}
 \begin{figure}[htbp]
\noindent\textbf{4} \par 
\begin{longtable}{P{0.23957528957528956\textwidth}P{0.13127413127413126\textwidth}P{0.07548262548262548\textwidth}P{0.12142857142857141\textwidth}P{0.07876447876447876\textwidth}P{0.12471042471042472\textwidth}P{0.07876447876447876\textwidth}}
\tabcellsep \multicolumn{2}{l}{P=0.076}\tabcellsep \multicolumn{2}{l}{P=0.309}\tabcellsep \multicolumn{2}{l}{P=0.483}\\
\tabcellsep After 30 seconds\tabcellsep After 5 minutes\tabcellsep After 5 minutes\tabcellsep After 15 minutes\tabcellsep After 15 minutes\tabcellsep After 30 minutes\\
Average value ±Standard deviation\tabcellsep 47.4±3.6\tabcellsep 53.1±9.8\tabcellsep 53.1±9.8\tabcellsep 53.7±9.6\tabcellsep 53.7±9.6\tabcellsep 53.7±9.8\\
? test\tabcellsep \tabcellsep \tabcellsep \tabcellsep \tabcellsep \tabcellsep \\
Paired Student t-test\tabcellsep \tabcellsep \tabcellsep \multicolumn{2}{l}{p=0.116}\tabcellsep \multicolumn{2}{l}{p=0.579}\\
Wilcoxon test\tabcellsep \multicolumn{2}{l}{p=0.004**}\tabcellsep \tabcellsep \tabcellsep \tabcellsep \end{longtable} \par
 
\caption{\label{tab_4}Table 4 .}\end{figure}
 \begin{figure}[htbp]
\noindent\textbf{5} \par 
\begin{longtable}{P{0.2596234309623431\textwidth}P{0.12092050209205021\textwidth}P{0.08179916317991631\textwidth}P{0.10669456066945605\textwidth}P{0.08535564853556485\textwidth}P{0.1102510460251046\textwidth}P{0.08535564853556485\textwidth}}
\tabcellsep \multicolumn{2}{l}{P=0.0001**}\tabcellsep \multicolumn{2}{l}{P=0.472}\tabcellsep \multicolumn{2}{l}{P=0.475}\\
\tabcellsep After 30 seconds\tabcellsep After 5 minutes\tabcellsep After 5 minutes\tabcellsep After 15 minutes\tabcellsep After 15 minutes\tabcellsep After 30 minutes\\
Average value ±Standard deviation\tabcellsep 35.6±1.9\tabcellsep 39.2±2.4\tabcellsep 39.2±2.4\tabcellsep 40.7±2.6\tabcellsep 40.7±2.6\tabcellsep 41.0±2.5\\
? test\tabcellsep \tabcellsep \tabcellsep \tabcellsep \tabcellsep \tabcellsep \\
Paired Student t-test\tabcellsep \tabcellsep \tabcellsep \tabcellsep \tabcellsep \tabcellsep \\
Wilcoxon test\tabcellsep \tabcellsep \tabcellsep \tabcellsep \tabcellsep \tabcellsep \end{longtable} \par
 
\caption{\label{tab_5}Table 5 .}\end{figure}
 \begin{figure}[htbp]
\noindent\textbf{6} \par 
\begin{longtable}{P{0.22145593869731797\textwidth}P{0.07816091954022988\textwidth}P{0.13026819923371646\textwidth}P{0.07490421455938696\textwidth}P{0.13352490421455937\textwidth}P{0.13352490421455937\textwidth}P{0.07816091954022988\textwidth}}
\tabcellsep \tabcellsep P=0.188\tabcellsep \tabcellsep P=0.397\tabcellsep \multicolumn{2}{l}{P=0.441}\\
\tabcellsep \tabcellsep p=0.0001**\tabcellsep \tabcellsep p=0.0001**\tabcellsep \multicolumn{2}{l}{p=0.0001**}\\
\tabcellsep After 30 seconds\tabcellsep After 5 minutes\tabcellsep After 5 minutes\tabcellsep After 15 minutes\tabcellsep After 15 minutes\tabcellsep After 30 minutes\\
Average value ±Standard devi\tabcellsep 26.8±3.5\tabcellsep 28.6±3.7\tabcellsep 28.6±3.7\tabcellsep 28.3±7.2\tabcellsep 28.3±7.2\tabcellsep 30.1±3.8\\
? test\tabcellsep \tabcellsep \tabcellsep \tabcellsep \tabcellsep \tabcellsep \\
Paired Student t-test\tabcellsep \tabcellsep \tabcellsep \tabcellsep \tabcellsep \tabcellsep \\
Wilcoxon test\tabcellsep \tabcellsep \tabcellsep \tabcellsep \tabcellsep \tabcellsep \end{longtable} \par
 
\caption{\label{tab_6}Table 6 .}\end{figure}
 \begin{figure}[htbp]
\noindent\textbf{7} \par 
\begin{longtable}{P{0.224031007751938\textwidth}P{0.13507751937984497\textwidth}P{0.07577519379844962\textwidth}P{0.1251937984496124\textwidth}P{0.07906976744186046\textwidth}P{0.1317829457364341\textwidth}P{0.07906976744186046\textwidth}}
\tabcellsep \multicolumn{2}{l}{P=0.399}\tabcellsep \multicolumn{2}{l}{P=0.003}\tabcellsep \multicolumn{2}{l}{P=0.005**}\\
\tabcellsep \multicolumn{2}{l}{p=0.0001**}\tabcellsep \multicolumn{2}{l}{p=0.023*}\tabcellsep \tabcellsep \\
\tabcellsep \tabcellsep \tabcellsep \tabcellsep \tabcellsep \multicolumn{2}{l}{p=0.114}\\
\tabcellsep After 30 seconds\tabcellsep After 5 minutes\tabcellsep After 5 minutes\tabcellsep After 15 minutes\tabcellsep After 15 minutes\tabcellsep After 30 minutes\\
Average value ±Standard devi\tabcellsep 31.9±2.3\tabcellsep 35.2±2.7\tabcellsep 35.2±2.7\tabcellsep 36.6±4.0\tabcellsep 36.6±4.0\tabcellsep 36.4±2.7\\
? test\tabcellsep \tabcellsep \tabcellsep \tabcellsep \tabcellsep \tabcellsep \\
Paired Student t-test\tabcellsep \tabcellsep \tabcellsep \tabcellsep \tabcellsep \tabcellsep \\
Wilcoxon test\tabcellsep \tabcellsep \tabcellsep \tabcellsep \tabcellsep \tabcellsep \end{longtable} \par
 
\caption{\label{tab_7}Table 7 .}\end{figure}
 \begin{figure}[htbp]
\noindent\textbf{8} \par 
\begin{longtable}{P{0.306\textwidth}P{0.306\textwidth}P{0.23800000000000002\textwidth}}
P=0.300[\tabcellsep 0p=0.470*\tabcellsep P=0.054\\
p=0.0001**\tabcellsep \tabcellsep p=0.738\\
\tabcellsep p=0.004**\tabcellsep \end{longtable} \par
 
\caption{\label{tab_8}Table 8 .}\end{figure}
 		 		\backmatter   			 
\subsection[{Acknowledgments}]{Acknowledgments}\par
We would like to thank Ms. Sahoko Ito for her cooperation in the LST experiment. 			  			 			 			  				\begin{bibitemlist}{1}
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\bibitem[Katayama and Hirabayashi & Shoko Kondo ()]{b1}\label{b1} 	 		‘Research on the Combination of Commercially Available Thickeners and Commercially Available Nursing Food -By using Universal -Design Food: UDF (Do not have to Bite)’.  		 			Naomi Katayama 		,  		 			Mayumi Hirabayashi \& Shoko Kondo 		.  	 	 		\textit{Global Journal of Medical Research}  		2020. 20  (1)  p. .  	 
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\end{document}
