Swallowing and Liking of Vegetable-Enriched Bread Compared With Commercial Breads as Evaluated by Older Adults
Characteristics of food that influence liking and ease-of-chewing and swallowing are not well-understood. Reformulation of bread to improve nutrient density may improve liking, ease-of-chewing and swallowing which could improve dietary intake particularly with aging. The study aimed to compare objec...
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2021-01-01
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| Series: | Frontiers in Nutrition |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2020.599737/full |
| _version_ | 1831736696538923008 |
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| author | Isaac Amoah Isaac Amoah Carolyn Cairncross Elaine Rush Elaine Rush |
| author_facet | Isaac Amoah Isaac Amoah Carolyn Cairncross Elaine Rush Elaine Rush |
| author_sort | Isaac Amoah |
| collection | DOAJ |
| description | Characteristics of food that influence liking and ease-of-chewing and swallowing are not well-understood. Reformulation of bread to improve nutrient density may improve liking, ease-of-chewing and swallowing which could improve dietary intake particularly with aging. The study aimed to compare objectively and subjectively four breads of increasing nutrient density: $1 white (WB) and wheatmeal (WMB) commercial breads and two in-house formulations of vegetable-enriched breads (VB75 or VB100) which incorporated drum-dried pumpkin and sweet corn flours for physical, sensory and ease-of-chewing and swallowing properties. Each bread underwent instrumental texture analysis. The commercial and vegetable-enriched breads were not different by hardness or springiness but the vegetable breads were up to 25% less cohesive, less gummy and less chewy than the commercial breads. Questionnaires and Likert scale (150 mm) responses were completed by 50 physically active volunteers aged 50+ years. Overall liking of the VB75 and VB100 was rated 40% higher than the white and wheatmeal breads. Vegetable-enriched breads were rated as almost 50% easier to chew (mean ± SD; WB 70.53 ± 39.46 mm, WMB 77.68 ± 33.13 mm, VB75 104.78 ± 30.69 mm, VB100 107.58 ± 24.90 mm) and swallow (WB 70.29 ± 37.98 mm, WMB 77.53 ± 34.88 mm, VB75 104.63 ± 28.25 mm, VB100 104.90 ± 25.54 mm). Vegetable-enriched breads compared to white and wheatmeal breads were instrumentally and subjectively less gummy, cohesive and chewy than commercial breads and have the potential to both improve nutrition and “ease of swallowing” in older people. New areas of research should explore other underutilized vegetables for bread enrichment and their ability to aid swallowing and improve nutrition status. |
| first_indexed | 2024-12-21T12:49:06Z |
| format | Article |
| id | doaj.art-ef107d26682a48b18ab3cfae36363acf |
| institution | Directory Open Access Journal |
| issn | 2296-861X |
| language | English |
| last_indexed | 2024-12-21T12:49:06Z |
| publishDate | 2021-01-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Nutrition |
| spelling | doaj.art-ef107d26682a48b18ab3cfae36363acf2022-12-21T19:03:33ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2021-01-01710.3389/fnut.2020.599737599737Swallowing and Liking of Vegetable-Enriched Bread Compared With Commercial Breads as Evaluated by Older AdultsIsaac Amoah0Isaac Amoah1Carolyn Cairncross2Elaine Rush3Elaine Rush4Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland, New ZealandRiddet Institute, Massey University, Palmerston, New ZealandFaculty of Health and Environmental Sciences, Auckland University of Technology, Auckland, New ZealandFaculty of Health and Environmental Sciences, Auckland University of Technology, Auckland, New ZealandRiddet Institute, Massey University, Palmerston, New ZealandCharacteristics of food that influence liking and ease-of-chewing and swallowing are not well-understood. Reformulation of bread to improve nutrient density may improve liking, ease-of-chewing and swallowing which could improve dietary intake particularly with aging. The study aimed to compare objectively and subjectively four breads of increasing nutrient density: $1 white (WB) and wheatmeal (WMB) commercial breads and two in-house formulations of vegetable-enriched breads (VB75 or VB100) which incorporated drum-dried pumpkin and sweet corn flours for physical, sensory and ease-of-chewing and swallowing properties. Each bread underwent instrumental texture analysis. The commercial and vegetable-enriched breads were not different by hardness or springiness but the vegetable breads were up to 25% less cohesive, less gummy and less chewy than the commercial breads. Questionnaires and Likert scale (150 mm) responses were completed by 50 physically active volunteers aged 50+ years. Overall liking of the VB75 and VB100 was rated 40% higher than the white and wheatmeal breads. Vegetable-enriched breads were rated as almost 50% easier to chew (mean ± SD; WB 70.53 ± 39.46 mm, WMB 77.68 ± 33.13 mm, VB75 104.78 ± 30.69 mm, VB100 107.58 ± 24.90 mm) and swallow (WB 70.29 ± 37.98 mm, WMB 77.53 ± 34.88 mm, VB75 104.63 ± 28.25 mm, VB100 104.90 ± 25.54 mm). Vegetable-enriched breads compared to white and wheatmeal breads were instrumentally and subjectively less gummy, cohesive and chewy than commercial breads and have the potential to both improve nutrition and “ease of swallowing” in older people. New areas of research should explore other underutilized vegetables for bread enrichment and their ability to aid swallowing and improve nutrition status.https://www.frontiersin.org/articles/10.3389/fnut.2020.599737/fullolder adultbreadswallowingsensory evaluationcrumb texture |
| spellingShingle | Isaac Amoah Isaac Amoah Carolyn Cairncross Elaine Rush Elaine Rush Swallowing and Liking of Vegetable-Enriched Bread Compared With Commercial Breads as Evaluated by Older Adults Frontiers in Nutrition older adult bread swallowing sensory evaluation crumb texture |
| title | Swallowing and Liking of Vegetable-Enriched Bread Compared With Commercial Breads as Evaluated by Older Adults |
| title_full | Swallowing and Liking of Vegetable-Enriched Bread Compared With Commercial Breads as Evaluated by Older Adults |
| title_fullStr | Swallowing and Liking of Vegetable-Enriched Bread Compared With Commercial Breads as Evaluated by Older Adults |
| title_full_unstemmed | Swallowing and Liking of Vegetable-Enriched Bread Compared With Commercial Breads as Evaluated by Older Adults |
| title_short | Swallowing and Liking of Vegetable-Enriched Bread Compared With Commercial Breads as Evaluated by Older Adults |
| title_sort | swallowing and liking of vegetable enriched bread compared with commercial breads as evaluated by older adults |
| topic | older adult bread swallowing sensory evaluation crumb texture |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2020.599737/full |
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