Dishes adapted to dysphagia: sensory characteristics and their relationship to hedonic acceptance

Dishes whose texture has been modified for dysphagia undergo changes in other sensory characteristics as well. Therefore, it is necessary to identify these characteristics in adapted dishes and their relationship to hedonic acceptance. In the present work, the sensory characteristics of five dishes...

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Detalhes bibliográficos
Autores: Merino Antón, Gorka, Marín Arroyo, Remedios, Beriain Apesteguía, María José, Ibáñez Moya, Francisco C.
Formato: artículo
Estado:Versión publicada
Fecha de publicación:2021
País:España
Recursos:Universidad Pública de Navarra
Repositorio:Academica-e. Repositorio Institucional de la Universidad Pública de Navarra
OAI Identifier:oai:academica-e.unavarra.es:2454/39270
Acesso em linha:https://hdl.handle.net/2454/39270
Access Level:acceso abierto
Palavra-chave:Adapted dish
Texture-modified
Check-all-that-apply
Acceptability
Sensory characteristics
Dish identification
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spelling Dishes adapted to dysphagia: sensory characteristics and their relationship to hedonic acceptanceMerino Antón, GorkaMarín Arroyo, RemediosBeriain Apesteguía, María JoséIbáñez Moya, Francisco C.Adapted dishTexture-modifiedCheck-all-that-applyAcceptabilitySensory characteristicsDish identificationDishes whose texture has been modified for dysphagia undergo changes in other sensory characteristics as well. Therefore, it is necessary to identify these characteristics in adapted dishes and their relationship to hedonic acceptance. In the present work, the sensory characteristics of five dishes adapted to dysphagia associated with cerebral palsy were investigated using the check-all-that-apply method. A hedonic evaluation with a panel of non-dysphagic judges was performed to relate the degree of acceptance with the sensory characteristics of the adapted dishes. The identification of the original non-adapted dish as well as the relationship between the hedonic evaluation by nondysphagic judges and dysphagic judges were explored. The main attributes of the dishes adapted to dysphagia were “homogeneity” and “easy-to-swallow”. Attributes that increased the hedonic evaluation were “flavorful”, “flavor of the original dish”, “soft texture”, “easy-to-swallow”, and “odor of the original dish”. The attributes that decreased the hedonic evaluation were “thick mash” and “bland”. The fish dish was the only one correctly identified more than 62.5% of the time. The adapted dishes received scores above 4.7 out of 9.0 in the hedonic evaluation. The most accepted dishes were the chicken stew and the chickpea stew. Except for the pasta dish, the test yielded similar results to those obtained with dysphagic judges. The texture-modified dishes were correctly characterized and accepted. This study shows that all the sensory characteristics of the adapted dishes are crucial for acceptance and identification.This study has been partially financed by the European Regional Development Fund through the 2014–2020 FEDER Operational Program of Navarre and by Navarre Government through the Program “Ayudas para realizar proyectos de I+D—Convocatoria 2017” (PEP E-14/000107-01).MDPIInstitute on Innovation and Sustainable Development in Food Chain - ISFOODGobierno de Navarra / Nafarroako Gobernua2021info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://hdl.handle.net/2454/39270reponame:Academica-e. Repositorio Institucional de la Universidad Pública de Navarrainstname:Universidad Pública de NavarraInglés© 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) licensehttps://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessoai:academica-e.unavarra.es:2454/392702026-06-17T12:41:47Z
dc.title.none.fl_str_mv Dishes adapted to dysphagia: sensory characteristics and their relationship to hedonic acceptance
title Dishes adapted to dysphagia: sensory characteristics and their relationship to hedonic acceptance
spellingShingle Dishes adapted to dysphagia: sensory characteristics and their relationship to hedonic acceptance
Merino Antón, Gorka
Adapted dish
Texture-modified
Check-all-that-apply
Acceptability
Sensory characteristics
Dish identification
title_short Dishes adapted to dysphagia: sensory characteristics and their relationship to hedonic acceptance
title_full Dishes adapted to dysphagia: sensory characteristics and their relationship to hedonic acceptance
title_fullStr Dishes adapted to dysphagia: sensory characteristics and their relationship to hedonic acceptance
title_full_unstemmed Dishes adapted to dysphagia: sensory characteristics and their relationship to hedonic acceptance
title_sort Dishes adapted to dysphagia: sensory characteristics and their relationship to hedonic acceptance
dc.creator.none.fl_str_mv Merino Antón, Gorka
Marín Arroyo, Remedios
Beriain Apesteguía, María José
Ibáñez Moya, Francisco C.
author Merino Antón, Gorka
author_facet Merino Antón, Gorka
Marín Arroyo, Remedios
Beriain Apesteguía, María José
Ibáñez Moya, Francisco C.
author_role author
author2 Marín Arroyo, Remedios
Beriain Apesteguía, María José
Ibáñez Moya, Francisco C.
author2_role author
author
author
dc.contributor.none.fl_str_mv Institute on Innovation and Sustainable Development in Food Chain - ISFOOD
Gobierno de Navarra / Nafarroako Gobernua
dc.subject.none.fl_str_mv Adapted dish
Texture-modified
Check-all-that-apply
Acceptability
Sensory characteristics
Dish identification
topic Adapted dish
Texture-modified
Check-all-that-apply
Acceptability
Sensory characteristics
Dish identification
description Dishes whose texture has been modified for dysphagia undergo changes in other sensory characteristics as well. Therefore, it is necessary to identify these characteristics in adapted dishes and their relationship to hedonic acceptance. In the present work, the sensory characteristics of five dishes adapted to dysphagia associated with cerebral palsy were investigated using the check-all-that-apply method. A hedonic evaluation with a panel of non-dysphagic judges was performed to relate the degree of acceptance with the sensory characteristics of the adapted dishes. The identification of the original non-adapted dish as well as the relationship between the hedonic evaluation by nondysphagic judges and dysphagic judges were explored. The main attributes of the dishes adapted to dysphagia were “homogeneity” and “easy-to-swallow”. Attributes that increased the hedonic evaluation were “flavorful”, “flavor of the original dish”, “soft texture”, “easy-to-swallow”, and “odor of the original dish”. The attributes that decreased the hedonic evaluation were “thick mash” and “bland”. The fish dish was the only one correctly identified more than 62.5% of the time. The adapted dishes received scores above 4.7 out of 9.0 in the hedonic evaluation. The most accepted dishes were the chicken stew and the chickpea stew. Except for the pasta dish, the test yielded similar results to those obtained with dysphagic judges. The texture-modified dishes were correctly characterized and accepted. This study shows that all the sensory characteristics of the adapted dishes are crucial for acceptance and identification.
publishDate 2021
dc.date.none.fl_str_mv 2021
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/2454/39270
url https://hdl.handle.net/2454/39270
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.rights.none.fl_str_mv https://creativecommons.org/licenses/by/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:Academica-e. Repositorio Institucional de la Universidad Pública de Navarra
instname:Universidad Pública de Navarra
instname_str Universidad Pública de Navarra
reponame_str Academica-e. Repositorio Institucional de la Universidad Pública de Navarra
collection Academica-e. Repositorio Institucional de la Universidad Pública de Navarra
repository.name.fl_str_mv
repository.mail.fl_str_mv
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