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Sensory design of foods for the elderly
SIK, The Swedish Institute for Food and Biotechnology AB.ORCID iD: 0000-0002-7249-2628
2008 (English)In: Annals of Nutrition and Metabolism, ISSN 0250-6807, E-ISSN 1421-9697, Vol. 52, 25-28 p.Article in journal (Refereed) Published
Abstract [en]

Background/Aims: Elderly persons with dysphagia need food that requires little or no chewing, that is easy to swallow and has attractive sensory characteristics. The aim was to investigate how ingredients varied according to experimental designs influence the perceived sensory, chewing and swallowing characteristics of two types of texture-modified model foods. Methods: Meat- and carrot-based, texture-modified model foods were produced. The following parameters were varied: particle size, fat content, starch and egg composition. The samples were studied using sensory analyses, focus group discussions and consumer studies. Results: The design parameters mainly had an impact on sensory texture attributes. The experts in the focus groups selected three products of each type which were regarded as being optimal for older persons. All the products contained a high proportion of egg yolk and a low amount of starch. Older consumers considered all the selected products to be easy to chew and swallow. The differences between older persons in nursing homes compared to those living in their own homes could be linked to health. Conclusions: Optimization of factors influencing food quality through the use of experimental designs in combination with sensory and consumer studies is required in order to meet the needs and demands of older people.

Place, publisher, year, edition, pages
2008. Vol. 52, 25-28 p.
Keyword [en]
experimental design, texture-modified foods, dysphagia, sensory studies, consumer studies, focus group
National Category
Nutrition and Dietetics
Identifiers
URN: urn:nbn:se:hkr:diva-10421DOI: 10.1159/000115344ISI: 000255297800007OAI: oai:DiVA.org:hkr-10421DiVA: diva2:617513
Available from: 2013-04-23 Created: 2013-04-23 Last updated: 2014-07-21Bibliographically approved

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Wendin, Karin
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CiteExportLink to record
Permanent link

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Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf