Sensory Design of Foods for the Elderly

Abstract

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.

Eating Difficulties, Nutrition, Meal Preferences and Experiences Among Elderly A Literature Overview From a Scandinavian Context

“…For example, people with Parkinson's disease often have a specifically reduced sense of taste and smell (Andersson & Sidenvall, 2001). Sensory losses may partly be overcome by using, for example, distinct flavours and presentation (Rothenberg et al, 2007;Hall & Wendin, 2008). If, on the other hand, the food is monochromatic and mixed together, the meal may be rejected.…”

“…As an example, presence of peel or seeds and hard and fibrous textures in fresh fruit and vegetables may make them difficult to prepare and messy to eat according to elderly (Roininen, Fillion, Kilcast, & Lähteenmäki, 2004) and texture-modification may be of importance in preventing malnutrition (Rothenberg et al, 2007) also for those with motoric eating difficulties. By combining sensory and consumer studies it is possible to optimize texture and product quality to meet the needs and demands of older people (Hall & Wendin, 2008). The development of food and meals that are well accepted among elderly therefore requires better knowledge to what extent the individual can perceive chemosensory stimuli, better knowledge on how to compose dishes with high and distinct flavours and adapted textures, and on how to choose and administer different types of flavor enhancers.…”

Relação entre nutrição de idosos e dentição: Revisão de Literatura

“…Neste contexto, a alimentação adequada é uma estratégia eficaz na promoção de saúde já que o consumo habitual de alimentos que contenham nutrientes essenciais reduz o risco de desenvolver doenças (WHO, 2002). Um planejamento dietético para idosos de forma individualizada é salutar, levando em consideração os níveis de atividade física, as alterações na capacidade de mastigação, a capacidade digestiva e de absorção de nutrientes, a eficiência metabólica, as alterações no sistema endócrino, o estado emocional, a biodisponibilidade dos nutrientes e o uso de suplementos nutricionais ou alimentos fortificados quando necessário, de maneira a suprir as necessidades particulares de forma plena em todos os níveis (HALL et al, 2008).…”

Keeping Consumers Safe: Food Providers' Perspectives on Pureed Food

“…Although it is acknowledged that the sensory quality of pureed foods is important to consumption and quality of life (3)(4)(5)(6)(7)(8), relatively little research has described consumer perspectives and their ''liking'' and experience with eating this texture (9,10). These reports suggest a less than desirable experience (3,7,(9)(10)(11), but also an acceptance of this texture when it is necessitated (10).…”