Acceptability and Identification of Scooped Versus Molded Pureed Foods

Purpose: Although pureed foods are commonly recommended for individuals with dysphagia and the acceptability of these foods is often a concern, few sensory studies on pureed foods have been carried out. The aim of this study was to evaluate the impact of serving style (i.e., scooped vs molded), on identification and acceptability of pureed foods in younger and older adults. Methods: Acceptability of scooped versus molded pureed meats and vegetables was evaluated using the hedonic general Labeled Magnitude Scale. The younger adult panelists (n = 97; 55 F, 42 M) were recruited from the University of Florida staff and students, and the older adult panelists (n = 70; 59 F, 11 M) were recruited from the community. Results: The younger panelists correctly identified a higher percentage of pureed foods than did the older panelists. Scooped pureed foods were more acceptable than molded. Conclusions: The results suggest that pureed foods may be more acceptable and identifiable when served without molding for both younger and older adults.