Change search
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
Proposal of development of finger foods for older adults with motoric eating difficulties -a study based on creative design
Kristianstad University, Sweden; University of Copenhagen, Denmark.
Kristianstad University, Sweden.
University of Copenhagen, Denmark.
Artesis Plantijn University College, Belgium.
Show others and affiliations
2022 (English)In: International Journal of Gastronomy and Food Science, ISSN 1878-450X, E-ISSN 1878-4518, Vol. 28, article id 100516Article in journal (Refereed) Published
Abstract [en]

The purpose of this study was to develop and evaluate finger food components as part of a complete meal for older adults with major motoric eating difficulties. Overall, the evaluation of sensory characteristics as well as texture analysis forms a valuable basis for further development of a meal that can be eaten without cutlery, comprising flatbread, beef rolls and brown sauce. The nutritionally enriched flatbreads were generally perceived as neutral in odour and flavour, while higher concentrations of protein and fat influenced the texture negatively. Although bread was not commonly eaten with a meal, the consumer evaluation stressed the importance of texture of flatbreads intended for wrapping. Differences between meat cuts were not pronounced; however, beef rolls made from inner thigh were perceived as more tender and crumblier than beef rolls made from outer thigh. Moreover, the odour and flavour intensity were thought to be higher in beef rolls braised in rolls due to the caramelised surface. However, tenderness was considered the most important parameter for beef rolls whereas crumbliness and dryness in tender meat can be compensated for by serving the meat with sauce. In fact, sauce was found to play an important role in a well-accepted meal. The addition of sweet, sour, or bitter tastes to brown sauces, to investigate the effect of basic tastes, reduced the perceived intensity of the original flavour profile of the brown sauces. Finally, combinations of the developed meal components could be investigated further to create attractive finger food meals for those unable to eat with knife and fork. © 2022 The Authors

Place, publisher, year, edition, pages
AZTI-Tecnalia , 2022. Vol. 28, article id 100516
Keywords [en]
Creative design, Finger foods, Motoric eating difficulties, Older adults, Product development, Sensory evaluation
National Category
Learning
Identifiers
URN: urn:nbn:se:ri:diva-58996DOI: 10.1016/j.ijgfs.2022.100516Scopus ID: 2-s2.0-85127346113OAI: oai:DiVA.org:ri-58996DiVA, id: diva2:1661071
Note

Funding details: 20180029; Funding text 1: The study is part of the project “Finger foods -A vehicle to prevent malnutrition, maintaining physical and social health as well as quality of life among older adults” funded by The Kamprad Family Foundation for Entrepreneurship, Research and Charity, Sweden. Reference number: 20180029 .

Available from: 2022-05-25 Created: 2022-05-25 Last updated: 2023-10-05Bibliographically approved

Open Access in DiVA

No full text in DiVA

Other links

Publisher's full textScopus

Authority records

Krona, Annika

Search in DiVA

By author/editor
Krona, Annika
By organisation
Agriculture and Food
In the same journal
International Journal of Gastronomy and Food Science
Learning

Search outside of DiVA

GoogleGoogle Scholar

doi
urn-nbn

Altmetric score

doi
urn-nbn
Total: 64 hits
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf