期刊
FOOD QUALITY AND PREFERENCE
卷 53, 期 -, 页码 47-56出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodqual.2016.05.013
关键词
Older adults; Eating capability; Dental status; Gel heterogeneity; Oral residence time
资金
- European Union's Seventh Framework Programme [Kbbe-311754]
- Gen Foundation (Registered UK Charity) [1071026]
Malnutrition in older adults is partly attributable to decreasing muscle strength leading to inadequate intakes. It is therefore important to investigate ways of identifying eating capability both through objective measures of strength and subjective measures of perceived difficulty and liking. In addition, food texture design might affect the oral processing and the difficulty perceived. Therefore the present study sets out to examine the relationship between various quantitative measures of eating capability (EC) and perceived difficulty of processing foods and gels varying in hardness in older adults. Tests were conducted on 30 participants (mean age 79 +/- 9.4 years) using non-invasive techniques (hand gripping force, tongue pressure, biting force, and hand dexterity) in conjunction with frame-by-frame video recording analysis of chewing and swallowing of food stimuli and ratings of eating difficulty. The EC scores were computed to grade the population into three different groups. Stimuli were classified into two categories: food products and flavourless hydrocolloid gels with different inhomogeneity (textures). The EC parameters did not correspond to oral residence time, or the difficulty perceived. Bite force differed by EC group, and was significantly different by dental status [F(3,4.26) = 3.842, p = 0.022], and influenced both liking and number of chews. The food hardness (r = 0.915, p = 0.01) was significantly correlated with the number of chews. Gel heterogeneity influenced food oral processing behaviour. Oral residence time was significantly correlated with number of chews, liking and difficulty perceived. In summary, dental status and bite force of older adults are determining EC parameters to design optimized food-texture. (C) 2016 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据