Bottom‐Up Approaches in the Design of Soft Foods for the Elderly

Aguilera, José Miguel; Park, Dong-Jun

doi:10.1002/9783527697724.ch9

Cited by 2 publications

(1 citation statement)

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“…Designing soft, palatable and healthy texture-modified foods for the elderly, particularly those with masticatory/swallowing dysfunctions or needing special nutrition, is a major challenge for food technologists and the food industry (Aguilera and Park, 2016; Cichero, 2016). Recently, Aguilera and Park (2017) discussed the many alternatives available to design soft texture-modified foods for the elderly highlighting their impact on taste, flavor, rheology, and the delivery of bioactives. Gel microparticles due to their small size (e.g.…”

Section: Introductionmentioning

confidence: 99%

Properties of microparticles from a whey protein isolate/alginate emulsion gel

Tacca

Medina

Park

et al. 2018

Food sci. technol. int.

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Designing soft, palatable and nutritious texture-modified foods for the elderly is a challenge for food technologists. The aim of this work was to produce and characterize emulsion-gelled microparticles (EGM) made from whey protein isolate (WPI) and sodium alginate (NaAlg) that may be used to modify the rheology of liquid foods and as carriers of lipids and lipophilic nutrients and bioactives. Olive oil microdroplets became embedded in the WPI/NaAlg gel matrix in the form of an emulsion produced by ultrasound (US) or high-speed blending (HSB). Oil microdroplets were obtained by US and HSB, with an average equivalent diameter varying between 2.0-3.2 µm and 4.5-6.7 µm, respectively. Oil incorporation increased compression stress of bulk emulsion gels at small deformations compared to the no-oil microgel, but this effect was reversed at high strains. EGM were prepared by shear-induced size reduction. Rheological tests at 20 ℃ and 40 ℃ showed that US-EGM and HSB-EGM exhibited a predominant elastic behavior, with G' > G″ throughout the frequency range. However, when HSB-EGM were heated at 60 ℃ their rheological behavior changed to a more fluid-like condition, but not that of US-EGM. Consequently, EGM have the properties needed to improve food texture for people with masticatory/swallowing dysfunctions or needing special nutrition.

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Section: Introductionmentioning

confidence: 99%

Properties of microparticles from a whey protein isolate/alginate emulsion gel

Tacca

Medina

Park

et al. 2018

Food sci. technol. int.

View full text Add to dashboard Cite

show abstract

A review of the impact of food design on the mealtimes of people with swallowing disability who require texture-modified food

Smith

Bryant

Reddacliff

et al. 2022

International Journal of Food Design

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Texture-modified foods are a common component of interventions provided to people with dysphagia (swallowing disorders) to maintain their respiratory health, nutritional health and to reduce the risk of aspiration-related illness or choking on food. However, the unsightly and unappetizing appearance of texture-modified foods may negatively impact on the mealtime experience and acceptance of texture-modified foods of persons with dysphagia. The aim of this review was to determine what is known about the impact of specific elements of food design ‐ food structure and visual appeal ‐ on the mealtime experiences of people with dysphagia. This review of 35 studies presents evidence on how the physical characteristics of texture-modified foods for people with dysphagia can be considered during food production, formulation or service to improve their mealtime experience. Overall, the visual appeal, texture, taste, aroma, temperature, mealtime environment and mealtime assistance all impact upon mealtime experiences and should be considered carefully in the design of a person’s mealtime plan and food-related dysphagia interventions to improve their mealtime-related quality of life. Further research needs to include the views of people with dysphagia, particularly those with lifelong conditions, who might require texture-modified food for an extended period over their lifespan.

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Bottom‐Up Approaches in the Design of Soft Foods for the Elderly

Cited by 2 publications

References 50 publications

Properties of microparticles from a whey protein isolate/alginate emulsion gel

Properties of microparticles from a whey protein isolate/alginate emulsion gel

A review of the impact of food design on the mealtimes of people with swallowing disability who require texture-modified food

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