Table 1.

The average values of TPA and sensory tests for nine kinds of foods

Foods	TPA			Sensory tests
	Hardness (N)	Adhesiveness (mJ)	Cohesiveness	Difficult to swallow	Sense of residue
Whipped cream	0.26 ± 0.03	0.87 ± 0.12	0.61 ± 0.04	1.39 ± 1.15	1.22 ± 0.73
Mayonnaise	0.63 ± 0.02	2.80 ± 0.10	0.87 ± 0.03	1.67 ± 1.33	1.67 ± 0.59
Soft tofu	1.59 ± 0.03	0.72 ± 0.08	0.51 ± 0.08	2.28 ± 1.74	1.28 ± 0.58
Mango pudding	4.06 ± 0.18	0.10 ± 0.10	0.64 ± 0.02	2.22 ± 2.24	1.00 ± 0.00
Boiled mashed pumpkin	2.12 ± 0.20	8.70 ± 0.40	0.76 ± 0.09	3.56 ± 2.20	2.72 ± 1.57
Boiled mashed potato	2.83 ± 0.09	13.27 ± 0.21	0.76 ± 0.03	4.83 ± 1.95	3.78 ± 1.80
Boiled mashed sweet potato	2.62 ± 0.43	9.77 ± 1.70	0.68 ± 0.08	5.94 ± 1.92	5.00 ± 1.91
Red bean paste	6.95 ± 0.28	27.55 ± 0.78	0.71 ± 0.08	6.61 ± 2.09	5.94 ± 2.44
Peanut butter	3.46 ± 0.32	18.30 ± 1.01	0.89 ± 0.04	7.61 ± 2.50	7.61 ± 2.70