首页> 外文期刊>Canadian Journal of Dietetic Practice and Research >Acceptability and identification of scooped versus molded pureed foods.
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Acceptability and identification of scooped versus molded pureed foods.

机译:勺状和模制泥食品的可接受性和鉴定。

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Purpose: Although pureed foods are commonly recommended for individuals with dysphagia and the acceptability of these foods is often a concern, few sensory studies on pureed foods have been carried out. The aim of this study was to evaluate the impact of serving style (i.e., scooped vs molded), on identification and acceptability of pureed foods in younger and older adults. Methods: Acceptability of scooped versus molded pureed meats and vegetables was evaluated using the hedonic general Labeled Magnitude Scale. The younger adult panelists (n=97; 55 F, 42 M) were recruited from the University of Florida staff and students, and the older adult panelists (n=70; 59 F, 11 M) were recruited from the community. Results: The younger panelists correctly identified a higher percentage of pureed foods than did the older panelists. Scooped pureed foods were more acceptable than molded. Conclusions: The results suggest that pureed foods may be more acceptable and identifiable when served without molding for both younger and older adults.
机译:目的:尽管通常建议将吞咽困难的人食用纯净食物,并且这些食物的可接受性通常是一个问题,但鲜有关于纯净食物的感官研究。这项研究的目的是评估服务方式(即勺状还是模制)对年轻人和老年人中果泥食品的识别和可接受性的影响。方法:使用享乐主义的一般标注幅度量表评估of制和模制的蔬菜泥肉和蔬菜的可接受性。从佛罗里达大学的工作人员和学生中招募了较年轻的成年人小组成员(n = 97; 55 F,4,200万),从社区中招募了较年长的成年人小组成员(n = 70; 59 F,11M)。结果:年轻的小组成员正确地确定了比老小组成员高的纯食品。 molded制成泥的食物比模制更容易接受。结论:结果表明,无论年轻人和老年人,不加模制食品时,纯净食物都可能更容易被接受和识别。

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