Adapting dysphagia meals for acceptance among a broader group of older adults

Eva Honnens de Lichtenberg Broge, Karin Wendin, Wender L. P. Bredie

Forskningsoutput: TidskriftsbidragArtikelPeer review


Acceptance of texture-modified meals in healthy older adults with pre-clinical symptoms of dysphagia may facilitate gradually transitioning to a soft diet. Little is known
about the sensory attractiveness of such meals in home living older adults. This study
aimed to examine liking among a group of healthy, independent older adults for texture modified chicken breasts and gravy. A secondary aim was to evaluate liking in
relation to olfactory- and taste function. Texture-modified chicken breasts were prepared to appear identical to the unmodified chicken breasts. This is a new approach which aims to improve visual appearance of the meal compared to existing texturemodified meals. Ordinary chicken breasts obtained significantly higher liking scores across all sensory parameters compared to the texture-modified products. Texture modified chicken breasts need further adjustment for a broad acceptance. Adding flavor-enhanced gravy did not change the liking pattern. This study supports the notion that texture plays a central role for meal acceptance.
Antal sidor13
TidskriftJournal of Sensory Studies
StatusPublicerad - 2024-jan.-02

Nationell ämneskategori

  • Livsmedelsvetenskap (40103)


  • Elderly
  • Texture modified food
  • Chicken breast


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