Creating foods for older adults: Emotional responses and liking of microwave‐assisted thermal sterilization processed meals

The purpose of this study was to examine emotional and liking responses to foods designed for older adults and made using microwave‐assisted thermal sterilization technology (MATS). Six chicken pasta meals (three each with and without herbs) were formulated with three concentrations of salt at 100%, 75%, and 50%. Seventy‐six community‐dwelling older adults conducted sensory and emotional evaluations. Sensory testing involved measuring liking of various sensory attributes using a 9‐point hedonic scale, Just‐about‐right scales to measure appropriateness of the intensity of the attributes, and check‐all‐that‐apply questions to identify perceived flavor and texture attributes. EsSense25 methodology was used for capturing food‐evoked emotional responses. Significant differences existed in all measured sensory attributes and in 14 out of the 25 tested emotions across the six meals. Liking scores for all pastas with herbs and high salt pasta with no herbs were not significantly different for all tested attributes and fell between neither like nor dislike and like slightly on the 9‐point hedonic scale. These samples were also associated with positive emotions related to energy and activation. Low‐salt pastas with no herbs were consistently the least liked samples and evoked negative emotions. Results show that sodium content can be reduced by up to half when herbs are added to microwave‐processed pasta meals without compromising liking. Practical Application Chicken pasta meals manufactured using microwave‐assisted thermal sterilization technology are acceptable to community living individuals 60 years and older. Emotional responses to the meal are positive. When formulating these meals, herbs can be added to lower sodium content formulations to improve liking and increase the number of positive emotions associated with the meal. Microwave‐assisted thermal sterilization, sodium reduction, emotional responses, consumer liking, older adults.