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...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-02-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/10/2/480 |
| _version_ | 1797395483088388096 |
|---|---|
| author | Gorka Merino Maria Remedios Marín-Arroyo María José Beriain Francisco C. Ibañez |
| author_facet | Gorka Merino Maria Remedios Marín-Arroyo María José Beriain Francisco C. Ibañez |
| author_sort | Gorka Merino |
| collection | DOAJ |
| 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. |
| first_indexed | 2024-03-09T00:36:08Z |
| format | Article |
| id | doaj.art-1062a0506dfe4f69b714bf624a8dc390 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T00:36:08Z |
| publishDate | 2021-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-1062a0506dfe4f69b714bf624a8dc3902023-12-11T18:09:05ZengMDPI AGFoods2304-81582021-02-0110248010.3390/foods10020480Dishes Adapted to Dysphagia: Sensory Characteristics and Their Relationship to Hedonic AcceptanceGorka Merino0Maria Remedios Marín-Arroyo1María José Beriain2Francisco C. Ibañez3Research Institute on Innovation & Sustainable Development in Food Chain (IS-FOOD), Universidad Pública de Navarra (UPNA), 31006 Pamplona, SpainResearch Institute on Innovation & Sustainable Development in Food Chain (IS-FOOD), Universidad Pública de Navarra (UPNA), 31006 Pamplona, SpainResearch Institute on Innovation & Sustainable Development in Food Chain (IS-FOOD), Universidad Pública de Navarra (UPNA), 31006 Pamplona, SpainResearch Institute on Innovation & Sustainable Development in Food Chain (IS-FOOD), Universidad Pública de Navarra (UPNA), 31006 Pamplona, SpainDishes 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.https://www.mdpi.com/2304-8158/10/2/480adapted dishtexture-modifiedcheck-all-that-applyacceptabilitysensory characteristicsdish identification |
| spellingShingle | Gorka Merino Maria Remedios Marín-Arroyo María José Beriain Francisco C. Ibañez Dishes Adapted to Dysphagia: Sensory Characteristics and Their Relationship to Hedonic Acceptance Foods adapted dish texture-modified check-all-that-apply acceptability sensory characteristics dish identification |
| 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 | adapted dish texture-modified check-all-that-apply acceptability sensory characteristics dish identification |
| url | https://www.mdpi.com/2304-8158/10/2/480 |
| work_keys_str_mv | AT gorkamerino dishesadaptedtodysphagiasensorycharacteristicsandtheirrelationshiptohedonicacceptance AT mariaremediosmarinarroyo dishesadaptedtodysphagiasensorycharacteristicsandtheirrelationshiptohedonicacceptance AT mariajoseberiain dishesadaptedtodysphagiasensorycharacteristicsandtheirrelationshiptohedonicacceptance AT franciscocibanez dishesadaptedtodysphagiasensorycharacteristicsandtheirrelationshiptohedonicacceptance |