Open AccessSensory Design of Foods for the Elderly
Author(s) -
Gunnar Hall,
Karin Wendin
Publication year - 2008
Publication title -
annals of nutrition and metabolism
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.926
H-Index - 81
eISSN - 1421-9697
pISSN - 0250-6807
DOI - 10.1159/000115344
Subject(s) - sensory system , food science , focus group , medicine , psychology , chemistry , business , marketing , cognitive psychology
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.