Food for the elderly based on sensory perception: A review
Fangwei Liu, Junyi Yin, Junqiao Wang, Xiaoli Xu
Current Research in Food Science
Abstract
Soft, smooth and moisty foods were more suitable for the elderly with chewing and swallowing dysfunction, which can be prepared by gelation, enzyme treatment, blade tenderization and other non-thermal technologies. Flavor enhancement/enrichment, irritant addition and packet sauces were recommended to compensate the impairment of chemical sensory. Molds, piping bag and 3D printing were suggested for refining appearance of pureed foods, and improving appetite of the elderly.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
Molds, piping bag, and 3D printing are suggested for refining appearance of pureed foods
“Molds, piping bag and 3D printing were suggested for refining appearance of pureed foods, and improving appetite of the elderly.”
Flavor enhancement/enrichment, irritant addition, and packet sauces are recommended to compensate the impairment of chemical sensory
“Flavor enhancement/enrichment, irritant addition and packet sauces were recommended to compensate the impairment of chemical sensory.”
Soft, smooth, and moist foods are suitable for elderly with chewing and swallowing dysfunction
“Soft, smooth and moisty foods were more suitable for the elderly with chewing and swallowing dysfunction, which can be prepared by gelation, enzyme treatment, blade tenderization and other non-thermal...”