Proposal of development of finger foods for older adults with motoric eating difficulties -a study based on creative design

Research output: Contribution to journalJournal articlepeer-review

Standard

Proposal of development of finger foods for older adults with motoric eating difficulties -a study based on creative design. / Forsberg, Sarah; Olsson, Viktoria; Bredie, Wender L.P.; Verstraelen, Emma; Krona, Annika; Wendin, Karin.

In: International Journal of Gastronomy and Food Science, Vol. 28, 100516, 2022.

Research output: Contribution to journalJournal articlepeer-review

Harvard

Forsberg, S, Olsson, V, Bredie, WLP, Verstraelen, E, Krona, A & Wendin, K 2022, 'Proposal of development of finger foods for older adults with motoric eating difficulties -a study based on creative design', International Journal of Gastronomy and Food Science, vol. 28, 100516. https://doi.org/10.1016/j.ijgfs.2022.100516

APA

Forsberg, S., Olsson, V., Bredie, W. L. P., Verstraelen, E., Krona, A., & Wendin, K. (2022). Proposal of development of finger foods for older adults with motoric eating difficulties -a study based on creative design. International Journal of Gastronomy and Food Science, 28, [100516]. https://doi.org/10.1016/j.ijgfs.2022.100516

Vancouver

Forsberg S, Olsson V, Bredie WLP, Verstraelen E, Krona A, Wendin K. Proposal of development of finger foods for older adults with motoric eating difficulties -a study based on creative design. International Journal of Gastronomy and Food Science. 2022;28. 100516. https://doi.org/10.1016/j.ijgfs.2022.100516

Author

Forsberg, Sarah ; Olsson, Viktoria ; Bredie, Wender L.P. ; Verstraelen, Emma ; Krona, Annika ; Wendin, Karin. / Proposal of development of finger foods for older adults with motoric eating difficulties -a study based on creative design. In: International Journal of Gastronomy and Food Science. 2022 ; Vol. 28.

Bibtex

@article{f1e0308a4eed401580609db21db7465c,
title = "Proposal of development of finger foods for older adults with motoric eating difficulties -a study based on creative design",
abstract = "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.",
keywords = "Creative design, Finger foods, Motoric eating difficulties, Older adults, Product development, Sensory evaluation",
author = "Sarah Forsberg and Viktoria Olsson and Bredie, {Wender L.P.} and Emma Verstraelen and Annika Krona and Karin Wendin",
note = "Funding Information: 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 . Publisher Copyright: {\textcopyright} 2022 The Authors",
year = "2022",
doi = "10.1016/j.ijgfs.2022.100516",
language = "English",
volume = "28",
journal = "International Journal of Gastronomy and Food Science",
issn = "1878-450X",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Proposal of development of finger foods for older adults with motoric eating difficulties -a study based on creative design

AU - Forsberg, Sarah

AU - Olsson, Viktoria

AU - Bredie, Wender L.P.

AU - Verstraelen, Emma

AU - Krona, Annika

AU - Wendin, Karin

N1 - Funding Information: 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 . Publisher Copyright: © 2022 The Authors

PY - 2022

Y1 - 2022

N2 - 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.

AB - 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.

KW - Creative design

KW - Finger foods

KW - Motoric eating difficulties

KW - Older adults

KW - Product development

KW - Sensory evaluation

U2 - 10.1016/j.ijgfs.2022.100516

DO - 10.1016/j.ijgfs.2022.100516

M3 - Journal article

AN - SCOPUS:85127346113

VL - 28

JO - International Journal of Gastronomy and Food Science

JF - International Journal of Gastronomy and Food Science

SN - 1878-450X

M1 - 100516

ER -

ID: 305183629