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- Forsberg, SarahKristianstad University, Sweden; University of Copenhagen, Denmark,Department of Food and Meal Science,Food and Meals in Everyday Life (MEAL),Faculty of Natural Science,Avdelningen för mat- och måltidsvetenskap,Fakulteten för naturvetenskap (author)
Proposal of development of finger foods for older adults with motoric eating difficulties -a study based on creative design
- Article/chapterEnglish2022
Publisher, publication year, extent ...
- AZTI-Tecnalia,2022
- printrdacarrier
Numbers
- LIBRIS-ID:oai:DiVA.org:ri-58996
- https://urn.kb.se/resolve?urn=urn:nbn:se:ri:diva-58996URI
- https://doi.org/10.1016/j.ijgfs.2022.100516DOI
- oai:researchportal.hkr.se/admin:publications/eba2fd71-5569-4a93-aa7d-2f4d3aadafd1URI
Supplementary language notes
- Language:English
- Summary in:English
Part of subdatabase
- SwePubSwePub
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Notes
- 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 .
- Publisher Copyright: © 2022 The Authors
- 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
Subject headings and genre
- SAMHÄLLSVETENSKAP Utbildningsvetenskap Lärande hsv//swe
- SOCIAL SCIENCES Educational Sciences Learning hsv//eng
- LANTBRUKSVETENSKAPER Lantbruksvetenskap, skogsbruk och fiske Livsmedelsvetenskap hsv//swe
- AGRICULTURAL SCIENCES Agriculture, Forestry and Fisheries Food Science hsv//eng
- Creative design
- Finger foods
- Motoric eating difficulties
- Older adults
- Product development
- Sensory evaluation
Added entries (persons, corporate bodies, meetings, titles ...)
- Olsson, ViktoriaKristianstad University, Sweden,Faculty of Natural Science,Food and Meals in Everyday Life (MEAL),Department of Food and Meal Science,Fakulteten för naturvetenskap,Avdelningen för mat- och måltidsvetenskap (author)
- Bredie, WenderUniversity of Copenhagen, Denmark (author)
- Verstraelen, EmmaArtesis Plantijn University College, Belgium,Artesis Plantijn University College of Antwerp,Plantijn Hogeschool (author)
- Krona, AnnikaRISE,Jordbruk och livsmedel,RISE Research Institutes of Sweden(Swepub:ri)annikakr@ri.se (author)
- Wendin, KarinKristianstad University, Sweden; University of Copenhagen, Denmark,Faculty of Natural Science,Food and Meals in Everyday Life (MEAL),Department of Food and Meal Science,Fakulteten för naturvetenskap,Avdelningen för mat- och måltidsvetenskap (author)
- Kristianstad University, Sweden; University of Copenhagen, DenmarkDepartment of Food and Meal Science (creator_code:org_t)
Related titles
- In:International Journal of Gastronomy and Food Science: AZTI-Tecnalia281878-450X1878-4518
Internet link
- https://doi.org/10.1016/j.ijgfs.2022.100516Fulltext
- https://researchportal.hkr.se/ws/files/42893010/1_s2.0_S1878450X22000518_main.pdfFULLTEXT
- https://urn.kb.se/resolve?urn=urn:nbn:se:ri:diva-58996
- https://doi.org/10.1016/j.ijgfs.2022.100516
- oai:researchportal.hkr.se/admin:publications/eba2fd71-5569-4a93-aa7d-2f4d3aadafd1
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