Figure 1.

Regression equation for the viscosity of the custard added with roasted Tonka bean by gelling agent. The Y-scale is “viscosity (mPa.s)”, and the X-scale is “concentration of gelling agent (%)”. The coefficient of determination (R²) is a number between 0 and 1 that measures how well a statistical model predicts an outcome, and a higher coefficient is an indicator of a better goodness of fit for the observations. KS for elder-friendly foods has set a standard that a viscosity of 1500 mPa.s or less is appropriate for fluid foods for the elderly.