The risk of malnutrition increases with ageing, resulting in poorer health and higher risk of dis... more The risk of malnutrition increases with ageing, resulting in poorer health and higher risk of disease. Eating difficulties are important risk factors for malnutrition. Moreover, independence in relation to food and meals is highly rated by the elderly and has been associated with health and well-being. The purpose of this literature overview was to provide insights into nutritional status, food choice and preferences as well as the meal situations of home-living elderly (65+) people with motoric eating difficulties focusing on Scandinavia. The overall aim is to support independence and to prevent malnutrition. Nutritional status in the elderly was found to be negatively influenced by motoric eating difficulties including problems with manipulating food on the plate and transporting food to the mouth. Motoric eating difficulties may result in practical simplifications such as use of pre-prepared meals, less advanced cooking, and omission of certain meal constituents in order to avoid e.g. mismanagement and spillage. Eating difficulties are often accompanied by feelings of guilt and shame. Choosing smaller portions, reducing the number of eating episodes and not cooking independently have been associated with a higher risk of malnutrition. The nutritional effects of eating difficulties may be exacerbated by diminished chemosensory functions. Furthermore, both past and present food preferences should be considered in order to meet nutritional needs and meal satisfaction. Development of refined and socially accepted eating aids, in combination with tasty and nutritious products, is important in order to promote healthy and independent living among home-living elderly with motoric eating difficulties.
It has previously been found that a process based on solubilization at pH 2.7 gives high yields o... more It has previously been found that a process based on solubilization at pH 2.7 gives high yields of herring muscle proteins with good functionality. In this study, the development of lipid oxidation during acid processing of herring mince was studied. It was tested how modifications of the process conditions and/or additions of antioxidants could prevent lipid oxidation during the actual process and then during ice storage of the protein isolates. Processing parameters evaluated were prewash of the mince, exposure time to pH 2.7, inclusion or exclusion of a high-speed centrifugation, and addition of antioxidants. Antioxidants tested were erythorbate (0.2%, 9.3 mM), sodium tripolyphosphate (STPP; 0.2%, 5.4 mM), ethylenediaminetetraacetic acid (EDTA; 0.044%, 1.5 mM), and milk proteins (4%). The first three antioxidants were added in the prewash or during the homogenization step, whereas milk proteins were added to the final precipitate. At time 0, all isolates were analyzed for pH, moisture content, and thiobarbituric reactive substances (TBARS). Selected isolates were also analyzed for lipid and protein content. Stability during ice storage was followed in terms of odor, TBARS, and color (a/b values). Extensive lipid oxidation took place using the "control" process without high-speed centrifugation. This was not significantly (p < or = 0.05) affected by a prewash or varied exposure time to pH 2.7. Including high-speed centrifugation (20 min, 10,000g) significantly (p < or = 0.05) reduced TBARS values, total lipids, a values and b values. Erythorbate alone, or in combination with STPP/EDTA, significantly (p < or = 0.05) reduced lipid oxidation during processing if added in the prewash or homogenization step. During ice storage, better stability was gained when antioxidants were added in both of these steps and when EDTA was used instead of STPP.
The concept of Living Labs (LLs) has evolved to support the creation of experiencebased developme... more The concept of Living Labs (LLs) has evolved to support the creation of experiencebased development of innovations in real-life, user-driven and open environments. Two types of consumer product tests used generally are central location tests (CLT) and home use tests (HUT) where the acceptability or liking of a product or group of products is determined together with the view of whether one product is preferred over other products. This article explores the similarities and differences between CLT and HUT test results in a LL context. In both settings, the acceptance of five flavoured chocolate bars was evaluated for appearance, odour, taste/flavour, texture and overall liking. Apart from the mean values of liking in the two tests, data were analysed to identify consumer segments. Qualitative data were also collected by asking for consumer comments on the tested samples. The results show that independent of test method the bars were evaluated equally and all accepted by the consumers. A clear difference between CLT and HUT testing was that CLT consumers significantly differed from the HUT consumers, giving the test samples lower scores. For example, the mean values of the overall acceptance scores given by HUT consumers varied between 6.0 and 6.6, while for CLT consumers the corresponding values varied from 5.4 to 5.9. Another difference was the number of comments from consumers. CLT consumers richly commented on the products in a verbose way, while HUT consumers used the opportunity to comment very sparingly. Considering the cluster analysis as yet another difference between the testing methods, clusters from the CLT were more distinct and the number was higher with five clusters in CLT and four in HUT. Clusters where consumers liked all the products in both test settings were twice as many for HUT than in CLT. Applying the LL approach, there is a need for methods and approaches that capture a rich picture of consumers during test performance without being intrusive or obstructive of activities and context. The approach offers the opportunity for companies to have consumers not only test products but also offer input that can stimulate new innovations and give consumers more power and influence.
The effects of contents of fat, thickener and emulsifier in salad dressing were investigated. Twe... more The effects of contents of fat, thickener and emulsifier in salad dressing were investigated. Twelve types of dressings were produced according to a full factorial design, whereby the fat content was set at three levels, the thickener and the emulsifier contents at two levels. The dressings were analysed by a sensory panel, using both quantitative descriptive profiling and time-intensity (TI)
Pure low-methoxyl (LM) pectin and mixtures of LM and high-methoxyl (HM) pectin in different ratio... more Pure low-methoxyl (LM) pectin and mixtures of LM and high-methoxyl (HM) pectin in different ratios were used to produce gels with control over the rheological parameter storage modulus (G 0 ). The gels either had similar pectin concentrations and different G 0 values, or different pectin concentrations and similar G 0 values. All gels were prepared with 30 g/100 g sugar, in the presence of 0.1 g/100 g CaCl 2 , at pH 3.5; these are conditions that favour gel formation of both LM and HM pectin. The gels were compared for their sensory characteristics; specifically sweetness, sourness, thickness, and glueyness. Sweetness was found to increase with increasing storage modulus (G 0 ) in pectin gels of similar pectin concentration, but different G 0 values. Gels with higher proportions of LM pectin were perceived as sweeter than those with low LM pectin ratios. These gels also had increasing loss modulus (G 00 ), and increasing differences between G 0 and G 00 , which indicates that diffusion has a bearing on the perception of sweetness in pectin gels. Thickness and glueyness were mostly determined by total pectin concentration. Thickness also increased with increasing LM pectin concentration while glueyness increased with increasing HM pectin concentration.
The inyuence of fat content (700 and 820 g/ kg) and homogenization on the texture and yavour of m... more The inyuence of fat content (700 and 820 g/ kg) and homogenization on the texture and yavour of mayonnaise with added citral (semi-polar) or pyroligneous acid (polar) was investigated. The quality of mayonnaise was described by sensory descriptive proxling. Mayonnaise containing 820 g fat/kg had the highest intensity of sour smell, sour taste, thickness and fattiness. Increased fat content, from 700 to 820 g/kg, did not signixcantly awect the perception of smoke yavour due to pyroligneous acid, or lemon yavour due to citral. Homogenization increased sweetness and whiteness, and depressed thickness and fattiness in mayonnaises with added pyroligneous acid.
When reducing fat content or replacing fat with thickener in reduced fat foods, flavour and textu... more When reducing fat content or replacing fat with thickener in reduced fat foods, flavour and texture may change. The objective of this study was to investigate effects of thickener and fat content on flavour and texture in low-fat foods. We used sourmilk with 0.1% or 4.2% fat where odour compounds with differing polarity, maltol or ethyl 2-methylbu-tyrate, were added. Sourmilk
Time intensity (TI) data from earlier reported studies on cream cheese and salad dressing were us... more Time intensity (TI) data from earlier reported studies on cream cheese and salad dressing were used to develop models based on both polynomials and ordinary differential equations (ODE) that can be used to describe and interpret TI-data. Polynomials were thus fitted to experimental data. By taking the first and second derivatives of the polynomials one gets new polynomials that express
Basic taste solutions induce sensory perceptions via taste receptors and give rise to specific fa... more Basic taste solutions induce sensory perceptions via taste receptors and give rise to specific facial reactions. Many of these have been shown to be innate. The aim of this study was to explore relationships between the sensory perception of basic taste solutions at different concentrations and facial reactions.
The most common way to analyse sensory dynamic measurements (time-intensity, TI) is to extract so... more The most common way to analyse sensory dynamic measurements (time-intensity, TI) is to extract some characteristic parameters from the resulting curve such as ‘intensity maximum’ and ‘area under the curve’. In order to get more information from TI data, a general mathematical model was developed. The model was based on the theory for ordinary differential equations. The solutions were characterised by their eigenvalues, which might be correlated to recipe and process. As an example, the temporal perception of chocolate flavour has been measured and modelled. In addition the classical characteristic TI parameters could easily be calculated by the model.
Layered and homogeneous gelatin gels with controlled rheological properties were compared for the... more Layered and homogeneous gelatin gels with controlled rheological properties were compared for their sensory characteristics, specifically sweetness, hardness, breakdown behaviour and frothing. All gels and layers had a gelatin/water concentration of 5%. The total sugar concentration was 9% in the layered samples and 0, 9, 15 or 22.5% in the homogeneous samples. These concentrations corresponded to the concentrations in the
The effects of fat content and thickeners, propylene glycol alginate (PGA; 1.400/0) and guar gum ... more The effects of fat content and thickeners, propylene glycol alginate (PGA; 1.400/0) and guar gum (1.55%), on sensory and instrumental quality descriptors on reducedfat mayonnaises (15 and 300/0 fat) with and without added aroma compounds, citral (semi-polar) and pyroligneous acid (polar), were investigated. One mayonnaise, 82% fat, without added thickener or aroma compounds, was used as reference. Sensory evaluation (quantitative descriptive analysis; QDA), rheological analysis (yield stress, maximum viscosity, 0' and 0"), measurements of particle size and headspace GC-MS analyses were carried out. Correlations between the results were developed. Perceivedand instrumental texture, and perceived smell and flavour, changed differently in magnitude and direction due to fat content and type of thickener.
Introduction: Patients who suffer from chewing and swallowing disorders, i.e. dysphagia, may have... more Introduction: Patients who suffer from chewing and swallowing disorders, i.e. dysphagia, may have difficulties ingesting normal food and liquids. In these patients a texture modified diet may enable that the patient maintain adequate nutrition. However, there is no generally accepted definition of 'texture' that includes measurements describing different food textures. Objective: Objectively define and quantify categories of texture-modified food by conducting rheological measurements and sensory analyses. A further objective was to facilitate the communication and recommendations of appropriate food textures for patients with dysphagia. Design: About 15 food samples varying in texture qualities were characterized by descriptive sensory and rheological measurements. Results: Soups were perceived as homogenous; thickened soups were perceived as being easier to swallow, more melting and creamy compared with soups without thickener. Viscosity differed between the two types of soups. Texture descriptors for pâtés were characterized by high chewing resistance, firmness, and having larger particles compared with timbales and jellied products. Jellied products were perceived as wobbly, creamy, and easier to swallow. Concerning the rheological measurements, all solid products were more elastic than viscous (G? !G??), belonging to different G? intervals: jellied products (low G?) and timbales together with pâtés (higher G?). Conclusion: By combining sensory and rheological measurements, a system of objective, quantitative, and well-defined food textures was developed that characterizes the different texture categories.
Background: Reduced taste and smell, chewing problems and swallowing dysfunction are common among... more Background: Reduced taste and smell, chewing problems and swallowing dysfunction are common among elderly people and affect perception, food choice and the ability to eat. Objective: To study the preference for texture-modified carrot and meat products in elderly people aiming to meet the needs of people with impaired chewing and/or swallowing. Design: Data were collected using questionnaires focusing on health, oral status and preference for the products. Altogether, 108 elderly people in ordinary housing (OH) and 50 living in special housing (SH) in Malmö (SH-M) and Gö teborg (SH-G) participated. Results: 19% had a body mass index 522, predominantly in SH (24%). Stroke was reported by 20% of the subjects in SH. Among those with subjectively experienced difficulties in swallowing (12%), 58% reported coughing, 21% a gurgly voice in association with food intake and 50% obstruction during swallowing. Only 20% with subjective swallowing difficulties had been specifically examined regarding this problem. All the tested products were easy to masticate and swallow. Compared with OH, people in SH-M found the meat products easier to masticate and swallow. Compared with OH, subjects in SH found the carrot products easier to masticate Conclusions: There is a need to develop tasty texture-modified nutritious food products for people with mastication and/or swallowing problems. Possible factors for differences in preference between groups, in this study OH and SH, may be related to health status in general and specifically mastication and swallowing functions.
Background & aims: Children's food choices are guided by their preferences. It is established, ho... more Background & aims: Children's food choices are guided by their preferences. It is established, however, that repeated exposure to a novel food increases children's acceptance. This study investigated how acceptance of an initially liked and disliked snack bar develops in 9e11 year-old children. Methods: 315 children were randomised into three groups: A control group (n ¼ 111) and two groups exposed to an initially liked kamut bar (n ¼ 94) and an initially disliked sea buckthorn bar (n ¼ 110).
The acceptance of novel foods by children is related to a number of factors, and differences in t... more The acceptance of novel foods by children is related to a number of factors, and differences in taste sensitivity may form some specific challenges. High sensitivity might be a barrier to the acceptance of sour/ bitter products by children. This study investigated the effect of sensitivity to bitter, sour, sweet, and salty tastes on the acceptance of Nordic juices in 9-to 11-year-old children. A total of 328 children were subjected to two taste sensitivity tests for quinine, citric acid, sucrose, and NaCl. Their acceptance of six juices (carrot, rosehip, sea-buckthorn, lingonberry, grapefruit, and aronia) was measured. Bitter sensitivity was found to be significantly correlated to the intake of the sweet sea-buckthorn and lingonberry juices; the most bitter-sensitive children exhibited the highest intake of these juices. The opposite relationship was found for bitter sensitivity and the intake of the bitter grapefruit juice. Sour, sweet, and salt sensitivities did not affect the intake of any of the juices. Liking scores were not affected by sensitivity. In conclusion, bitter sensitivity appears to influence food intake in children to a greater extent than sour, sweet, or salt sensitivity. Bitter-sensitive children exhibited a reduced intake of grapefruit juice and a higher intake of sucrose-sweetened juices. Thus, bitter sensitivity might be a challenge in the acceptance of certain bitter foods.
Elderly persons with dysphagia need food that requires little or no chewing, that is easy to swal... more 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. 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. 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. 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.
The risk of malnutrition increases with ageing, resulting in poorer health and higher risk of dis... more The risk of malnutrition increases with ageing, resulting in poorer health and higher risk of disease. Eating difficulties are important risk factors for malnutrition. Moreover, independence in relation to food and meals is highly rated by the elderly and has been associated with health and well-being. The purpose of this literature overview was to provide insights into nutritional status, food choice and preferences as well as the meal situations of home-living elderly (65+) people with motoric eating difficulties focusing on Scandinavia. The overall aim is to support independence and to prevent malnutrition. Nutritional status in the elderly was found to be negatively influenced by motoric eating difficulties including problems with manipulating food on the plate and transporting food to the mouth. Motoric eating difficulties may result in practical simplifications such as use of pre-prepared meals, less advanced cooking, and omission of certain meal constituents in order to avoid e.g. mismanagement and spillage. Eating difficulties are often accompanied by feelings of guilt and shame. Choosing smaller portions, reducing the number of eating episodes and not cooking independently have been associated with a higher risk of malnutrition. The nutritional effects of eating difficulties may be exacerbated by diminished chemosensory functions. Furthermore, both past and present food preferences should be considered in order to meet nutritional needs and meal satisfaction. Development of refined and socially accepted eating aids, in combination with tasty and nutritious products, is important in order to promote healthy and independent living among home-living elderly with motoric eating difficulties.
It has previously been found that a process based on solubilization at pH 2.7 gives high yields o... more It has previously been found that a process based on solubilization at pH 2.7 gives high yields of herring muscle proteins with good functionality. In this study, the development of lipid oxidation during acid processing of herring mince was studied. It was tested how modifications of the process conditions and/or additions of antioxidants could prevent lipid oxidation during the actual process and then during ice storage of the protein isolates. Processing parameters evaluated were prewash of the mince, exposure time to pH 2.7, inclusion or exclusion of a high-speed centrifugation, and addition of antioxidants. Antioxidants tested were erythorbate (0.2%, 9.3 mM), sodium tripolyphosphate (STPP; 0.2%, 5.4 mM), ethylenediaminetetraacetic acid (EDTA; 0.044%, 1.5 mM), and milk proteins (4%). The first three antioxidants were added in the prewash or during the homogenization step, whereas milk proteins were added to the final precipitate. At time 0, all isolates were analyzed for pH, moisture content, and thiobarbituric reactive substances (TBARS). Selected isolates were also analyzed for lipid and protein content. Stability during ice storage was followed in terms of odor, TBARS, and color (a/b values). Extensive lipid oxidation took place using the "control" process without high-speed centrifugation. This was not significantly (p < or = 0.05) affected by a prewash or varied exposure time to pH 2.7. Including high-speed centrifugation (20 min, 10,000g) significantly (p < or = 0.05) reduced TBARS values, total lipids, a values and b values. Erythorbate alone, or in combination with STPP/EDTA, significantly (p < or = 0.05) reduced lipid oxidation during processing if added in the prewash or homogenization step. During ice storage, better stability was gained when antioxidants were added in both of these steps and when EDTA was used instead of STPP.
The concept of Living Labs (LLs) has evolved to support the creation of experiencebased developme... more The concept of Living Labs (LLs) has evolved to support the creation of experiencebased development of innovations in real-life, user-driven and open environments. Two types of consumer product tests used generally are central location tests (CLT) and home use tests (HUT) where the acceptability or liking of a product or group of products is determined together with the view of whether one product is preferred over other products. This article explores the similarities and differences between CLT and HUT test results in a LL context. In both settings, the acceptance of five flavoured chocolate bars was evaluated for appearance, odour, taste/flavour, texture and overall liking. Apart from the mean values of liking in the two tests, data were analysed to identify consumer segments. Qualitative data were also collected by asking for consumer comments on the tested samples. The results show that independent of test method the bars were evaluated equally and all accepted by the consumers. A clear difference between CLT and HUT testing was that CLT consumers significantly differed from the HUT consumers, giving the test samples lower scores. For example, the mean values of the overall acceptance scores given by HUT consumers varied between 6.0 and 6.6, while for CLT consumers the corresponding values varied from 5.4 to 5.9. Another difference was the number of comments from consumers. CLT consumers richly commented on the products in a verbose way, while HUT consumers used the opportunity to comment very sparingly. Considering the cluster analysis as yet another difference between the testing methods, clusters from the CLT were more distinct and the number was higher with five clusters in CLT and four in HUT. Clusters where consumers liked all the products in both test settings were twice as many for HUT than in CLT. Applying the LL approach, there is a need for methods and approaches that capture a rich picture of consumers during test performance without being intrusive or obstructive of activities and context. The approach offers the opportunity for companies to have consumers not only test products but also offer input that can stimulate new innovations and give consumers more power and influence.
The effects of contents of fat, thickener and emulsifier in salad dressing were investigated. Twe... more The effects of contents of fat, thickener and emulsifier in salad dressing were investigated. Twelve types of dressings were produced according to a full factorial design, whereby the fat content was set at three levels, the thickener and the emulsifier contents at two levels. The dressings were analysed by a sensory panel, using both quantitative descriptive profiling and time-intensity (TI)
Pure low-methoxyl (LM) pectin and mixtures of LM and high-methoxyl (HM) pectin in different ratio... more Pure low-methoxyl (LM) pectin and mixtures of LM and high-methoxyl (HM) pectin in different ratios were used to produce gels with control over the rheological parameter storage modulus (G 0 ). The gels either had similar pectin concentrations and different G 0 values, or different pectin concentrations and similar G 0 values. All gels were prepared with 30 g/100 g sugar, in the presence of 0.1 g/100 g CaCl 2 , at pH 3.5; these are conditions that favour gel formation of both LM and HM pectin. The gels were compared for their sensory characteristics; specifically sweetness, sourness, thickness, and glueyness. Sweetness was found to increase with increasing storage modulus (G 0 ) in pectin gels of similar pectin concentration, but different G 0 values. Gels with higher proportions of LM pectin were perceived as sweeter than those with low LM pectin ratios. These gels also had increasing loss modulus (G 00 ), and increasing differences between G 0 and G 00 , which indicates that diffusion has a bearing on the perception of sweetness in pectin gels. Thickness and glueyness were mostly determined by total pectin concentration. Thickness also increased with increasing LM pectin concentration while glueyness increased with increasing HM pectin concentration.
The inyuence of fat content (700 and 820 g/ kg) and homogenization on the texture and yavour of m... more The inyuence of fat content (700 and 820 g/ kg) and homogenization on the texture and yavour of mayonnaise with added citral (semi-polar) or pyroligneous acid (polar) was investigated. The quality of mayonnaise was described by sensory descriptive proxling. Mayonnaise containing 820 g fat/kg had the highest intensity of sour smell, sour taste, thickness and fattiness. Increased fat content, from 700 to 820 g/kg, did not signixcantly awect the perception of smoke yavour due to pyroligneous acid, or lemon yavour due to citral. Homogenization increased sweetness and whiteness, and depressed thickness and fattiness in mayonnaises with added pyroligneous acid.
When reducing fat content or replacing fat with thickener in reduced fat foods, flavour and textu... more When reducing fat content or replacing fat with thickener in reduced fat foods, flavour and texture may change. The objective of this study was to investigate effects of thickener and fat content on flavour and texture in low-fat foods. We used sourmilk with 0.1% or 4.2% fat where odour compounds with differing polarity, maltol or ethyl 2-methylbu-tyrate, were added. Sourmilk
Time intensity (TI) data from earlier reported studies on cream cheese and salad dressing were us... more Time intensity (TI) data from earlier reported studies on cream cheese and salad dressing were used to develop models based on both polynomials and ordinary differential equations (ODE) that can be used to describe and interpret TI-data. Polynomials were thus fitted to experimental data. By taking the first and second derivatives of the polynomials one gets new polynomials that express
Basic taste solutions induce sensory perceptions via taste receptors and give rise to specific fa... more Basic taste solutions induce sensory perceptions via taste receptors and give rise to specific facial reactions. Many of these have been shown to be innate. The aim of this study was to explore relationships between the sensory perception of basic taste solutions at different concentrations and facial reactions.
The most common way to analyse sensory dynamic measurements (time-intensity, TI) is to extract so... more The most common way to analyse sensory dynamic measurements (time-intensity, TI) is to extract some characteristic parameters from the resulting curve such as ‘intensity maximum’ and ‘area under the curve’. In order to get more information from TI data, a general mathematical model was developed. The model was based on the theory for ordinary differential equations. The solutions were characterised by their eigenvalues, which might be correlated to recipe and process. As an example, the temporal perception of chocolate flavour has been measured and modelled. In addition the classical characteristic TI parameters could easily be calculated by the model.
Layered and homogeneous gelatin gels with controlled rheological properties were compared for the... more Layered and homogeneous gelatin gels with controlled rheological properties were compared for their sensory characteristics, specifically sweetness, hardness, breakdown behaviour and frothing. All gels and layers had a gelatin/water concentration of 5%. The total sugar concentration was 9% in the layered samples and 0, 9, 15 or 22.5% in the homogeneous samples. These concentrations corresponded to the concentrations in the
The effects of fat content and thickeners, propylene glycol alginate (PGA; 1.400/0) and guar gum ... more The effects of fat content and thickeners, propylene glycol alginate (PGA; 1.400/0) and guar gum (1.55%), on sensory and instrumental quality descriptors on reducedfat mayonnaises (15 and 300/0 fat) with and without added aroma compounds, citral (semi-polar) and pyroligneous acid (polar), were investigated. One mayonnaise, 82% fat, without added thickener or aroma compounds, was used as reference. Sensory evaluation (quantitative descriptive analysis; QDA), rheological analysis (yield stress, maximum viscosity, 0' and 0"), measurements of particle size and headspace GC-MS analyses were carried out. Correlations between the results were developed. Perceivedand instrumental texture, and perceived smell and flavour, changed differently in magnitude and direction due to fat content and type of thickener.
Introduction: Patients who suffer from chewing and swallowing disorders, i.e. dysphagia, may have... more Introduction: Patients who suffer from chewing and swallowing disorders, i.e. dysphagia, may have difficulties ingesting normal food and liquids. In these patients a texture modified diet may enable that the patient maintain adequate nutrition. However, there is no generally accepted definition of 'texture' that includes measurements describing different food textures. Objective: Objectively define and quantify categories of texture-modified food by conducting rheological measurements and sensory analyses. A further objective was to facilitate the communication and recommendations of appropriate food textures for patients with dysphagia. Design: About 15 food samples varying in texture qualities were characterized by descriptive sensory and rheological measurements. Results: Soups were perceived as homogenous; thickened soups were perceived as being easier to swallow, more melting and creamy compared with soups without thickener. Viscosity differed between the two types of soups. Texture descriptors for pâtés were characterized by high chewing resistance, firmness, and having larger particles compared with timbales and jellied products. Jellied products were perceived as wobbly, creamy, and easier to swallow. Concerning the rheological measurements, all solid products were more elastic than viscous (G? !G??), belonging to different G? intervals: jellied products (low G?) and timbales together with pâtés (higher G?). Conclusion: By combining sensory and rheological measurements, a system of objective, quantitative, and well-defined food textures was developed that characterizes the different texture categories.
Background: Reduced taste and smell, chewing problems and swallowing dysfunction are common among... more Background: Reduced taste and smell, chewing problems and swallowing dysfunction are common among elderly people and affect perception, food choice and the ability to eat. Objective: To study the preference for texture-modified carrot and meat products in elderly people aiming to meet the needs of people with impaired chewing and/or swallowing. Design: Data were collected using questionnaires focusing on health, oral status and preference for the products. Altogether, 108 elderly people in ordinary housing (OH) and 50 living in special housing (SH) in Malmö (SH-M) and Gö teborg (SH-G) participated. Results: 19% had a body mass index 522, predominantly in SH (24%). Stroke was reported by 20% of the subjects in SH. Among those with subjectively experienced difficulties in swallowing (12%), 58% reported coughing, 21% a gurgly voice in association with food intake and 50% obstruction during swallowing. Only 20% with subjective swallowing difficulties had been specifically examined regarding this problem. All the tested products were easy to masticate and swallow. Compared with OH, people in SH-M found the meat products easier to masticate and swallow. Compared with OH, subjects in SH found the carrot products easier to masticate Conclusions: There is a need to develop tasty texture-modified nutritious food products for people with mastication and/or swallowing problems. Possible factors for differences in preference between groups, in this study OH and SH, may be related to health status in general and specifically mastication and swallowing functions.
Background & aims: Children's food choices are guided by their preferences. It is established, ho... more Background & aims: Children's food choices are guided by their preferences. It is established, however, that repeated exposure to a novel food increases children's acceptance. This study investigated how acceptance of an initially liked and disliked snack bar develops in 9e11 year-old children. Methods: 315 children were randomised into three groups: A control group (n ¼ 111) and two groups exposed to an initially liked kamut bar (n ¼ 94) and an initially disliked sea buckthorn bar (n ¼ 110).
The acceptance of novel foods by children is related to a number of factors, and differences in t... more The acceptance of novel foods by children is related to a number of factors, and differences in taste sensitivity may form some specific challenges. High sensitivity might be a barrier to the acceptance of sour/ bitter products by children. This study investigated the effect of sensitivity to bitter, sour, sweet, and salty tastes on the acceptance of Nordic juices in 9-to 11-year-old children. A total of 328 children were subjected to two taste sensitivity tests for quinine, citric acid, sucrose, and NaCl. Their acceptance of six juices (carrot, rosehip, sea-buckthorn, lingonberry, grapefruit, and aronia) was measured. Bitter sensitivity was found to be significantly correlated to the intake of the sweet sea-buckthorn and lingonberry juices; the most bitter-sensitive children exhibited the highest intake of these juices. The opposite relationship was found for bitter sensitivity and the intake of the bitter grapefruit juice. Sour, sweet, and salt sensitivities did not affect the intake of any of the juices. Liking scores were not affected by sensitivity. In conclusion, bitter sensitivity appears to influence food intake in children to a greater extent than sour, sweet, or salt sensitivity. Bitter-sensitive children exhibited a reduced intake of grapefruit juice and a higher intake of sucrose-sweetened juices. Thus, bitter sensitivity might be a challenge in the acceptance of certain bitter foods.
Elderly persons with dysphagia need food that requires little or no chewing, that is easy to swal... more 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. 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. 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. 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.
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Papers by Karin Wendin