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Dishes Adapted to Dysphagia: Sensory Characteristics and Their Relationship to Hedonic Acceptance

Dishes whose texture has been modified for dysphagia undergo changes in other sensory characteristics as well. Therefore, it is necessary to identify these characteristics in adapted dishes and their relationship to hedonic acceptance. In the present work, the sensory characteristics of five dishes...

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Autores principales: Merino, Gorka, Marín-Arroyo, Maria Remedios, Beriain, María José, Ibañez, Francisco C.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7926527/
https://www.ncbi.nlm.nih.gov/pubmed/33672336
http://dx.doi.org/10.3390/foods10020480
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author Merino, Gorka
Marín-Arroyo, Maria Remedios
Beriain, María José
Ibañez, Francisco C.
author_facet Merino, Gorka
Marín-Arroyo, Maria Remedios
Beriain, María José
Ibañez, Francisco C.
author_sort Merino, Gorka
collection PubMed
description Dishes whose texture has been modified for dysphagia undergo changes in other sensory characteristics as well. Therefore, it is necessary to identify these characteristics in adapted dishes and their relationship to hedonic acceptance. In the present work, the sensory characteristics of five dishes adapted to dysphagia associated with cerebral palsy were investigated using the check-all-that-apply method. A hedonic evaluation with a panel of non-dysphagic judges was performed to relate the degree of acceptance with the sensory characteristics of the adapted dishes. The identification of the original non-adapted dish as well as the relationship between the hedonic evaluation by non-dysphagic judges and dysphagic judges were explored. The main attributes of the dishes adapted to dysphagia were “homogeneity” and “easy-to-swallow”. Attributes that increased the hedonic evaluation were “flavorful”, “flavor of the original dish”, “soft texture”, “easy-to-swallow”, and “odor of the original dish”. The attributes that decreased the hedonic evaluation were “thick mash” and “bland”. The fish dish was the only one correctly identified more than 62.5% of the time. The adapted dishes received scores above 4.7 out of 9.0 in the hedonic evaluation. The most accepted dishes were the chicken stew and the chickpea stew. Except for the pasta dish, the test yielded similar results to those obtained with dysphagic judges. The texture-modified dishes were correctly characterized and accepted. This study shows that all the sensory characteristics of the adapted dishes are crucial for acceptance and identification.
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spelling pubmed-79265272021-03-04 Dishes Adapted to Dysphagia: Sensory Characteristics and Their Relationship to Hedonic Acceptance Merino, Gorka Marín-Arroyo, Maria Remedios Beriain, María José Ibañez, Francisco C. Foods Article Dishes whose texture has been modified for dysphagia undergo changes in other sensory characteristics as well. Therefore, it is necessary to identify these characteristics in adapted dishes and their relationship to hedonic acceptance. In the present work, the sensory characteristics of five dishes adapted to dysphagia associated with cerebral palsy were investigated using the check-all-that-apply method. A hedonic evaluation with a panel of non-dysphagic judges was performed to relate the degree of acceptance with the sensory characteristics of the adapted dishes. The identification of the original non-adapted dish as well as the relationship between the hedonic evaluation by non-dysphagic judges and dysphagic judges were explored. The main attributes of the dishes adapted to dysphagia were “homogeneity” and “easy-to-swallow”. Attributes that increased the hedonic evaluation were “flavorful”, “flavor of the original dish”, “soft texture”, “easy-to-swallow”, and “odor of the original dish”. The attributes that decreased the hedonic evaluation were “thick mash” and “bland”. The fish dish was the only one correctly identified more than 62.5% of the time. The adapted dishes received scores above 4.7 out of 9.0 in the hedonic evaluation. The most accepted dishes were the chicken stew and the chickpea stew. Except for the pasta dish, the test yielded similar results to those obtained with dysphagic judges. The texture-modified dishes were correctly characterized and accepted. This study shows that all the sensory characteristics of the adapted dishes are crucial for acceptance and identification. MDPI 2021-02-23 /pmc/articles/PMC7926527/ /pubmed/33672336 http://dx.doi.org/10.3390/foods10020480 Text en © 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Merino, Gorka
Marín-Arroyo, Maria Remedios
Beriain, María José
Ibañez, Francisco C.
Dishes Adapted to Dysphagia: Sensory Characteristics and Their Relationship to Hedonic Acceptance
title Dishes Adapted to Dysphagia: Sensory Characteristics and Their Relationship to Hedonic Acceptance
title_full Dishes Adapted to Dysphagia: Sensory Characteristics and Their Relationship to Hedonic Acceptance
title_fullStr Dishes Adapted to Dysphagia: Sensory Characteristics and Their Relationship to Hedonic Acceptance
title_full_unstemmed Dishes Adapted to Dysphagia: Sensory Characteristics and Their Relationship to Hedonic Acceptance
title_short Dishes Adapted to Dysphagia: Sensory Characteristics and Their Relationship to Hedonic Acceptance
title_sort dishes adapted to dysphagia: sensory characteristics and their relationship to hedonic acceptance
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7926527/
https://www.ncbi.nlm.nih.gov/pubmed/33672336
http://dx.doi.org/10.3390/foods10020480
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