Perceptual ratings for pureed and molded peaches for individuals with and without impaired swallowing
Food molds have been created to alter the appearance of pureed foods by making the pureed consistencies look more like typically prepared foods. This study examined the perceptions of 15 adults with impaired swallowing and 15 adults with nonimpaired swallowing for three different types of pureed pea...
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| Veröffentlicht in: | Dysphagia 2001, Vol.16 (4), p.254-262 |
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| creator | Stahlman, L B Garcia, J M Chambers, 4th, E Smit, A B Hoag, L Chambers, D H |
| description | Food molds have been created to alter the appearance of pureed foods by making the pureed consistencies look more like typically prepared foods. This study examined the perceptions of 15 adults with impaired swallowing and 15 adults with nonimpaired swallowing for three different types of pureed peach: a typically prepared pureed peach, a pureed peach with a thickening agent added, and a pureed peach with a thickening agent added and molded to look like peach slices. Results are presented for the attribute ratings of overall liking: liking of taste, texture, and appearance; and ease of chewing and swallowing. The results showed that the adults with impaired swallowing rated the attributes of chewing and swallowing significantly lower (i.e.. more difficult) for each type of puree. Significant differences within samples also were found for the attributes of overall liking and liking of taste. Overall, the pureed peach molds were not perceived favorably for any of the examined attributes. In addition, the molded peach was rated lower (more difficult) in its ease of chewing. The implications of these findings and ideas for further research are discussed. |
| doi_str_mv | 10.1007/s00455-001-0084-6 |
| format | Article |
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This study examined the perceptions of 15 adults with impaired swallowing and 15 adults with nonimpaired swallowing for three different types of pureed peach: a typically prepared pureed peach, a pureed peach with a thickening agent added, and a pureed peach with a thickening agent added and molded to look like peach slices. Results are presented for the attribute ratings of overall liking: liking of taste, texture, and appearance; and ease of chewing and swallowing. The results showed that the adults with impaired swallowing rated the attributes of chewing and swallowing significantly lower (i.e.. more difficult) for each type of puree. Significant differences within samples also were found for the attributes of overall liking and liking of taste. Overall, the pureed peach molds were not perceived favorably for any of the examined attributes. In addition, the molded peach was rated lower (more difficult) in its ease of chewing. 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The implications of these findings and ideas for further research are discussed.</description><subject>Adult</subject><subject>Aged</subject><subject>Aged, 80 and over</subject><subject>Analysis of Variance</subject><subject>Case-Control Studies</subject><subject>Deglutition Disorders - physiopathology</subject><subject>Dentistry</subject><subject>Female</subject><subject>Food Preferences</subject><subject>Foods, Specialized - standards</subject><subject>Fruit</subject><subject>Humans</subject><subject>Male</subject><subject>Mastication</subject><subject>Middle Aged</subject><subject>Perception - physiology</subject><subject>Personal Satisfaction</subject><subject>Taste</subject><subject>Viscosity</subject><issn>0179-051X</issn><issn>1432-0460</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2001</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNpFkE1LxDAQhoMo7rr6A7xIT96qk4-m7VEWv0DQg4K3kDYTN9Ivk9bFf2_WLngYZmCe9z08hJxTuKIA-XUAEFmWAtA4hUjlAVlSwVkKQsIhWQLNyxQy-r4gJyF8Ro6Vkh-TBaU5AwF0SfAFfY3DOOkm8Xp03UdIbO-TYfKIJtGdSdq-MfEcUNcbnL-uM-7bmRgKydaNmz9ud_TTmLh20M7HRNjqpum3sfOUHNnI4tl-r8jb3e3r-iF9er5_XN88pTUr8zEtSsOlRI0FFLSSSLG0sjQGKmtYVtUCqcVasEpoymvOCmEinenCMm45ar4il3Pv4PuvCcOoWhdqbBrdYT8FlTNWZnmeRZDOYO37EDxaNXjXav-jKKidWzW7VdGZ2rlVMmYu9uVT1aL5T-xl8l_AcXdi</recordid><startdate>2001</startdate><enddate>2001</enddate><creator>Stahlman, L B</creator><creator>Garcia, J M</creator><creator>Chambers, 4th, E</creator><creator>Smit, A B</creator><creator>Hoag, L</creator><creator>Chambers, D H</creator><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><scope>8BM</scope></search><sort><creationdate>2001</creationdate><title>Perceptual ratings for pureed and molded peaches for individuals with and without impaired swallowing</title><author>Stahlman, L B ; Garcia, J M ; Chambers, 4th, E ; Smit, A B ; Hoag, L ; Chambers, D H</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c297t-89d366eae8081b6e1e9f69dd0bfd25bc4e1fec42b4a13c3284d6ea5a8f23f3ea3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2001</creationdate><topic>Adult</topic><topic>Aged</topic><topic>Aged, 80 and over</topic><topic>Analysis of Variance</topic><topic>Case-Control Studies</topic><topic>Deglutition Disorders - physiopathology</topic><topic>Dentistry</topic><topic>Female</topic><topic>Food Preferences</topic><topic>Foods, Specialized - standards</topic><topic>Fruit</topic><topic>Humans</topic><topic>Male</topic><topic>Mastication</topic><topic>Middle Aged</topic><topic>Perception - physiology</topic><topic>Personal Satisfaction</topic><topic>Taste</topic><topic>Viscosity</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Stahlman, L B</creatorcontrib><creatorcontrib>Garcia, J M</creatorcontrib><creatorcontrib>Chambers, 4th, E</creatorcontrib><creatorcontrib>Smit, A B</creatorcontrib><creatorcontrib>Hoag, L</creatorcontrib><creatorcontrib>Chambers, D H</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><collection>ComDisDome</collection><jtitle>Dysphagia</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Stahlman, L B</au><au>Garcia, J M</au><au>Chambers, 4th, E</au><au>Smit, A B</au><au>Hoag, L</au><au>Chambers, D H</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Perceptual ratings for pureed and molded peaches for individuals with and without impaired swallowing</atitle><jtitle>Dysphagia</jtitle><addtitle>Dysphagia</addtitle><date>2001</date><risdate>2001</risdate><volume>16</volume><issue>4</issue><spage>254</spage><epage>262</epage><pages>254-262</pages><issn>0179-051X</issn><eissn>1432-0460</eissn><abstract>Food molds have been created to alter the appearance of pureed foods by making the pureed consistencies look more like typically prepared foods. This study examined the perceptions of 15 adults with impaired swallowing and 15 adults with nonimpaired swallowing for three different types of pureed peach: a typically prepared pureed peach, a pureed peach with a thickening agent added, and a pureed peach with a thickening agent added and molded to look like peach slices. Results are presented for the attribute ratings of overall liking: liking of taste, texture, and appearance; and ease of chewing and swallowing. The results showed that the adults with impaired swallowing rated the attributes of chewing and swallowing significantly lower (i.e.. more difficult) for each type of puree. Significant differences within samples also were found for the attributes of overall liking and liking of taste. Overall, the pureed peach molds were not perceived favorably for any of the examined attributes. In addition, the molded peach was rated lower (more difficult) in its ease of chewing. 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| ispartof | Dysphagia, 2001, Vol.16 (4), p.254-262 |
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| language | eng |
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| source | MEDLINE; SpringerLink Journals - AutoHoldings |
| subjects | Adult Aged Aged, 80 and over Analysis of Variance Case-Control Studies Deglutition Disorders - physiopathology Dentistry Female Food Preferences Foods, Specialized - standards Fruit Humans Male Mastication Middle Aged Perception - physiology Personal Satisfaction Taste Viscosity |
| title | Perceptual ratings for pureed and molded peaches for individuals with and without impaired swallowing |
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