Evaluation of New Liquid Foods via Focus Groups.

摘要

Focus Group methodology was used in the assessment of 14 liquid foods to provide qualitative data not obtainable through traditional methods. Two focus groups were conducted with post-oral (UF) and current surgery patients who had intermaxillary fixation both with (IFS) and without (IF) splints. Patients were female volunteers ages 14-47. Three typical daily meals were sipped through straws during a single session. Respondents rated 8 sensory attributes and evaluated the liquid foods. IFS patients, perceived the liquid food as thicker and more bland than IF patients, perhaps because oral splints prevented food from reaching receptors in the mouth, thus reducing flavor intensity. IFS patients recommended thinner viscosity for easier consumption, adding more flavor, and reducing serving sizes to 4 oz, to reduce bloating. IF patients recommended more variety in both flavor and viscosity to decrease boredom and stimulate appetite. They also recommended smaller serving sizes since they could sip only for short periods of time. UF patients rated the liquid foods higher in flavor and preferred a higher viscosity. They reported that their physicians recommended straws not be used due to the potential for infection and damage due to sutures. All agreed that the concept of rehydrated powdered foods is appealing, while liquifying solid foods is not. All perceived a nutritional and convenience benefit to rehydrated foods.